Snowman Meringue Cookies
These Snowman Meringue Cookies are as fun to make as they are to eat! They are super cute snowmen made out meringue.
Snowman Meringue Cookies
These Snowman Meringue Cookies are a fun and easy treat to make, especially around the holidays.
The meringue is light and crisp, and you can decorate each snowman however you like. We did candy corn noses, mini M&Ms for buttons, and pretzel arms, but you can get creative and use other food if you want.
These cookies also make a cute gift or holiday snack.
Ingredients
Egg whites: Make sure they are at room temperature before you start whipping them. Fresh eggs work best for achieving the stiff peaks needed for meringue.
Cream of tartar: This helps stabilize the egg whites and gives the meringue its structure.
Salt
Granulated sugar: Make sure to add the sugar slowly while whipping to avoid a grainy texture.
Vanilla extract: If possible, use pure vanilla extract.
Candy corn: Perfect for snowman noses! If you can’t find candy corn, any small orange candy will work.
Pretzel sticks: These make great snowman arms!
Mini M&Ms: You can choose classic or peanut M&Ms, but mini ones are best for fitting on the snowman’s body.
Mini chocolate chips: These are for the eyes.
How to Make
Preheat the oven to 225°F and line a baking sheet with parchment paper. Set aside.
In a stand mixer, add the egg whites, making sure to separate them from the yolks.
Add the cream of tartar to the egg whites, then attach the whisk attachment. Begin mixing on medium speed until the mixture becomes foamy.
Once it’s foamy, increase the speed to high and slowly add the sugar, one tablespoon at a time, allowing it to fully dissolve into the egg whites before adding more.
Continue whipping the meringue for about 10-15 minutes, or until stiff peaks form and the meringue is thick, glossy, and smooth.
To check if it’s ready, rub a little meringue between your fingers; it should feel smooth, with no sugar crystals.
Transfer the meringue to a piping bag fitted with a large round tip.
Pipe a large round ball of meringue onto the baking sheet to form the base of each snowman.
Pipe a slightly smaller round ball on top of the first one to create the body.
Repeat this for a total of 12 snowmen, adding a small round ball for the head on top of each body.
Break the pretzel sticks into smaller pieces and gently press them into the middle section of each snowman to act as arms.
For buttons, press two mini M&Ms onto each snowman’s body, placing one on the middle round and one on the bottom.
Cut the candy corn in half and press each half into the center of the face to create the snowman’s nose.
Once all the decorations are in place, carefully transfer the baking sheet to the oven.
Bake the meringue cookies for 1 hour, then turn off the oven and leave the cookies in the oven to cool for another hour.
This slow cooling helps them set and prevents cracking.
After they have fully cooled, carefully remove the snowmen from the parchment paper.
To finish decorating, use a little leftover meringue as "glue" to attach mini chocolate chips for the eyes.
Serve and enjoy!
Tips & Tricks
Here are some tips for making the Snowman Meringue Cookies:
Use room temperature egg whites: This helps them whip up faster and achieve the right texture.
Add sugar slowly: Gradually adding sugar while whipping helps create a smooth, glossy meringue without any graininess.
Use a stand mixer if you can: A hand mixer will work, but a stand mixer provides more consistent results and saves time.
Customize the decorations: Switch up the toppings to fit your theme—use mini marshmallows for snowman hats, or candy eyes for a different look.
Leftovers/Storage
Store leftover meringue cookies in an airtight container at room temperature for up to a week.
If you want to freeze them, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag for up to 2 months.
F.A.Qs.
Why isn’t my meringue getting stiff peaks?
This could be because the egg whites aren't at room temperature, or there’s still a little bit of yolk or grease in the bowl. Make sure everything is clean and at room temp before starting.
My meringue collapsed after baking, what went wrong?
You may have opened the oven door while baking, or the meringue wasn’t fully dried out. Avoid opening the oven, and let them cool slowly inside the oven with the door ajar.
What should I do if the meringue is too stiff to pipe?
If the meringue is too thick, add a tiny splash of water or another egg white and mix to loosen it up. It should still hold stiff peaks but be easier to pipe.
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Snowman Meringue Cookies
Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
Snowman Decorations
- Candy Corn
- Pretzel Sticks
- Mini M&M’s
- Mini Chocolate Chips
Instructions
- Preheat the oven to 225 degrees Fahrenheit. Prepare a baking sheet with parchment paper and set aside.
- In a stand mixer, add the egg whites, separating from the yolks. Then add the cream of tartar to the bowl.
- Attach the whisk attachment and turn the stand mixer on medium, whipping the mixture until it becomes foamy.
- Turn the mixer up to high speed and gradually add the white sugar to the mixture a heaping tablespoonful at a time. Let the meringue mix and become, white, creamy and thick.
- Beat this for about 10-15 minutes or until you have achieved stiff peaks. Another way to test the doneness of the meringue is to squish some between your fingers. You should not feel any of the sugar granules when rubbing the meringue between your fingers.
- Transfer the meringue to a piping bag fitted with a large round piping tip.
- Pipe a large round ball of meringue to act as the base of the snowman.
- Make 12 bases across the baking sheet. Then pipe a second round ball on top of the first, slightly smaller. Repeat across the rest of the white bases.
- Lastly, create a small round ball on top for the head of the snowman.
- Break pieces of pretzel sticks to act as the arms and press into the sides of the middle round of the snowman.
- Place 1 M&M in the middle and one in the bottom round of the snowman for its buttons.
- Cut a candy corn in half and place in the center of the face for the nose.
- Complete all the snowman accessories except the eyes before placing in the oven for 1 hour.
- After it bakes for an hour, turn off the oven and let sit and cool in the oven for another hour.
- Place the mini chocolate chips on the face as eyes, using any leftover meringue frosting as the glue between the eye and baked meringue cookie.
