Hello, I am Elise. Today, I’m gonna show you how to make snowy mountain meringue cookies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Snowy mountain meringue cookies Recipe
Snowy mountain meringue cookies is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Snowy mountain meringue cookies is something which I have loved my whole life. They’re fine and they look fantastic.
To bewith this particular recipe, we must first prepare a few components. You can cook snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Snowy mountain meringue cookies:
- Take egg whites
- Make ready Cream of tartar
- Get salt
- Prepare Flavoring of choice vanilla, cinimon, mint
- Get powdered sugar
- Take granulated sugar
- Take desired food coloring (optional)
Steps 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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