Hello, I am Elise. Today, I’m gonna show you how to prepare snowy mountain meringue cookies recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Snowy mountain meringue cookies Recipe
Snowy mountain meringue cookies is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Snowy mountain meringue cookies is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Snowy mountain meringue cookies:
- Make ready egg whites
- Prepare Cream of tartar
- Make ready salt
- Take Flavoring of choice vanilla, cinimon, mint
- Take powdered sugar
- Make ready granulated sugar
- Make ready desired food coloring (optional)
Instructions to make Snowy mountain meringue cookies:
- Preheat oven to 250 degrees Fahrenheit
- In a bowl mix together the two types of sugar until evenly mixed
- With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed
- Add th salt and cream of tartar and mix for about 3 min on medium speed
- While continuing to mix slowly add tablespoons of the sugar mixture pausing to scrape the sides of the bowl and gold into the mix, increasing mixer speed as mixture thickens, continue until all of the sugar is mixed about 4-5 minuets
- Keep mixing until you produce thick and stiff peaks 7-9 minuets
- Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets
- Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan
- I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top
- Use a cup with the bag draped over the sides to add the mixture to the bad with less mess
- Use a circular wrist motion to make the peaks
- With the extra mixture make the smaller cookies as pictured above
- Bake the cookies for 2-2.5 hours or until they brown or darken in color
- Pull the cookies out and allow to cool and enjoy
- Note these cookies don’t do well with high humidity, so store in a dry air tight container.
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