Snow Puffed Meringues Recipes

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar., Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in. rosettes onto parchment-lined baking sheets., Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets., Remove meringues from parchment. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature.

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #96 star tip. Transfer meringue to the bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Bake at 225° for 45-50 minutes or until firm to the touch. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from the oven; cool completely on baking sheets. Remove meringues from paper. Spread Nutella on the bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.

Steps:

• Position an oven rack in the bottom third of the oven and preheat to 250 degrees F. Line a baking sheet with parchment paper.
• Beat together the egg whites and salt in a large bowl with an electric mixer on medium-high speed until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, add the confectioners' sugar 1 tablespoon at a time. Continue to beat until stiff peaks form.
• While the mixer is still running, add the green food coloring and mix until combined. Put the meringue into a disposable piping bag fitted with a large star piping tip. Holding the bag at a 90-degree angle to the baking sheet, pipe a large star and then two smaller stars on top to create a tree; repeat until all the meringue is gone.
• Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour.
• Open the oven for a few minutes, then turn it off and shut the door. Leave the meringues in the oven until they are completely dry inside, about 2 hours.
• Once the meringues have cooled, dust the tops with confectioners' sugar to resemble snow.
• Serve immediately or store in an airtight container.

Steps:

• Blend cornstarch and cold water in a saucepan. Add boiling water, and cook until thick and clear. Cool completely.
• Beat egg whites till foamy. Gradually beat in sugar, beating until stiff and glossy. Add salt and vanilla, and slowly beat in cold cornstarch mixture. Beat quickly for several minutes. Spread meringue on filled, cooled 9-inch pie.
• Bake pie at 350 degrees F (175 degrees C) for 10 minutes until tips of meringue begin to brown.

Steps:

• In a small saucepan, combine sugar, corn syrup, water, cream of tartar, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil and sugar has dissolved. Remove from heat.
• In a medium mixing bowl, beat egg whites until foamy. With mixer on medium speed, slowly pour the hot syrup mixture over the egg whites. Turn mixer to high speed and beat until stiff peaks form. Spread over top of pie, covering filling completely. May brown meringue in oven if you desire.