Yields:
24 Servings
Difficulty: Easy
Prep Time: 45 Mins
Cook Time:
1 Hr 30 Mins
Total Time:
2 Hr 15 Mins
Hello everyone. I absolutely adore Christmas season. It is the perfect time to create all sorts adorable and cute Christmas themed foods. All lactose free of course.
This recipe is a classic vanilla meringue piped into a adorable little snowman. Easy to make and so adorable.
As always this recipe is lactose and dairy free providing you use the right ingredients. Make sure you check and double check every ingredient to make sure it is safe.
Ingredients
Adjust Servings
Instructions
- Preheat your oven to 90C. The bowl that you are whisking the egg whites in must be completely dry and grease free.
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Place your egg whites in a clean bowl.
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Make sure the egg whites are cold. Start whisking the egg whites until they become foamy. Add the tartaric acid (or cream of tartar) and salt.
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Continue whisking and gradually add the sugar 1 tablespoon at a time. Keep whisking until the mix is thick and glossy. Test the mixture by rubbing a small amount between your fingers. If it feels grainy then keep whisking.
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The meringue is ready when it reaches stiff peaks.
- Get your baking trays and place a tiny amount of meringue in each corner, place the baking paper on top. The baking paper will stick and not move around when you are doing the piping.
- Stir in the vanilla extract. Grab two small mixing bowls and place two tablespoons of meringue in each bowl. Colour one bowl orange and one black. Mix thoroughly to combine.
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Fit each piping bag with one of the tips. Fill the bag with large Wilton 1A bag with the white meringue. Fill the bag with the Ateco tip 2 with the black meringue. Fill the bag with the Ateco tip 4 with the orange meringue.
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Start with the base. Grab the bag with the white meringue. Hold the bag straight above where you want the snowman to be piped. Hold the tip slightly above the tray, Squeeze and bring upwards slowly to form a large ball. Ease off the pressure. Lift the bag slightly up and squeeze again to form a smaller ball on top. Slowly release the bag to form a little peak at the top of the meringue.
- Continue piping little snowmen until all the meringue has been used up. You can pipe them close together as they will now spread during cooking.
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Moving on grab the piping bag with the orange meringue. It is time to pipe the nose in the centre of the top ball. Hold the bag horizontal and gently squeeze and release to create a little nose. Do this to every meringue.
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Grab the black meringue now. Pipe two small eyes above the nose.
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Move to the bottom section of the snowman and pipe two small dots to resemble buttons.
- Continue piping until you have finished all the snowmen.
- Very carefully transfer the trays of snowmen to the oven. Bake in the oven for one hour & 30 minutes. When the time is up turn off the oven. DO NOT OPEN THE OVEN. Leave the door closed and allow the meringues to cool down completely. This could take a few hours. I prefer to leave them in the oven over night. They need to cool down and try or they will become unbearably sticky.
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To decorate all you need to do is cut a few small strips of the fruit rolls ups (or thin fondant).
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Wrap the strip around the neck of the snowman.
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Serve and enjoy. Happy holidays.
