Meringue Snowman Cookies

I can't believe I forgot to post these adorable snowman meringue cookies last year!  I posted it on Instagram but never got around to sharing it here.  A friend's recent meringue post reminded me :)  I know we all had a lot on our minds last year at this time!  Thankfully, the holidays will be celebrated with many more families together this year.  

These little meringue snowman are crispy and delicious with a touch of chocolate used to make the face, buttons and arms.  I used a good, tasty chocolate - Ghirardelli is my favorite.  

They not only make great decorations for your next gingerbread house project like mine did, but also make great cake or cupcake decorations.  If your kids are old enough, they can help you pipe on the faces, arms, buttons, hats, scarf, whatever sounds fun!  They make a cute addition to a holiday cookie platter or are fun to float on top of a cup of hot chocolate.  

Merry, Merry! ♥

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Meringue Snowman

3 large egg whites, at room temperature
¼ teaspoon fresh cream of tartar
¾ cup sugar
½ teaspoon vanilla extract
¼ cup semisweet chocolate chips or baking chocolate (I used 1-1/3 ounces of Ghirardelli 60% Bittersweet Chocolate Baking Bar)

For the Meringue Bodies:

Place egg whites and cream of tartar in a mixing bowl. Beat with an electric mixer on medium and then medium-high speed until soft peaks form. Continue beating, while slowly adding sugar, about 1 tablespoon at a time, until the whites are stiff and glossy. Add vanilla and beat for 30 seconds.

Place oven racks in upper and lower thirds of oven. Preheat to 200 degrees F.

Line 2 large baking sheets with parchment paper or silicone mats. Fill a pastry bag fitted with a 1/2-inch plain tip) with the meringue. If you don’t have a pastry bag, you may use a 1-quart resealable plastic storage bag. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a 3/4-inch-wide opening. Fold the top of the either type of bag over a few times, then gently push the meringue down to the tip or snipped corner.

Working with the bag perpendicular to the baking sheet, pipe the meringue into 1 1/2-inch-diameter cookies rounds. Then pipe half as much meringue on top of each round to resemble a snowman.

Bake the cookies, switching the pans from top to bottom and back to front halfway through, until dry and crisp throughout, 1 1/2 to 2 1/2 hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes. Be sure your cookies are crisp before removing from oven. If your kitchen is humid, baking time may take longer.

Chocolate Piping Decorations:

Place chocolate chips or 1-1/2 ounces of baking chocolate in a small microwave-safe bowl and microwave for 30 seconds. Stir and continue microwaving in 10-second intervals until melted and smooth. Place the melted chocolate in a piping bag or sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and buttons and twig-like arms along the sides. Allow the chocolate to harden before serving.

To make ahead bake meringues and store cookies in an airtight container for up to 1 week. Pipe chocolate one day ahead of using.

Adapted from Eating Well Magazine