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Continue beating until stiff glossy peaks form. Fold in extract. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #12 round tip. Transfer meringue to bag. Pipe snowmen about 4 in. tall, 2 in. apart, onto parchment-lined baking sheets. Decorate with black nonpareils and orange sprinkles.
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Start by whisking 3 egg whites, gradually adding granulated sugar until it turns opaque and stiff peaks form. The peaks should hold and point upwards when you turn the whisk/mixer upside down. Next, transfer the meringue into a piping bag and pipe 3 cm rounds onto a parchment-lined baking tray (the parchment prevents the meringues from sticking!).
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Steps. 1. Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper. 2. In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved. 3.
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Instructions. Line a baking sheet with parchment paper and set aside. Preheat oven to 200 degrees F. Using a stand electric mixer, start beating egg whites and lemon juice on slow speed. Slowly add granulated sugar and increase mixer 's speed to high. Beat for at least 10 minutes or until stiff peaks start to form.
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Add part of the meringue to a piping bag. Color the rest of the meringue purple and place in a pastry bag fitted with a small round tip. Put two small circles, one for the head and one for the body on silicone baking sheets. Pipe the purple meringue on the snowmen, making a scarf and ear muffs. Add sprinkles and bake for 2 hours.
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Preheat oven to 200°F. Line a cookie sheet with parchment paper. In a large bowl beat egg whites, vanilla, cream or tartar, and salt with a mixer on medium until soft peaks form (tips curl). Gradually add sugar, about 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight).
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Step 10 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. Step 11. 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.
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Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip. On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body. Pipe meringue into a"c-shape" on top of body, forming arms. Pipe a 1 1/2-inch mound in center of arms to form a head. Repeat to form 7 more snowmen. Sprinkle snowmen with pearl sugar.
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Fit a small pastry bag with a #1 or #2 plain pastry tip. 6. Place the chocolate chips and shortening in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Dip the tips of the snowmen's heads in the chocolate to form chocolate 'hats'. Transfer the remaining chocolate to the pastry bag, and pipe faces and buttons on.
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Directions. Position the oven racks in the upper and lower thirds of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a plain 1/3-inch.
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If you're not going to be using the snowmen to top these cookies, then definitely use the extracts:). Pipe the meringue on parchment lined baking sheets and bake according to the recipe (see meringue link above). After the snowmen have baked and cooled, decorate them with edible food markers (it's that easy!!). Ingredients for cookies:
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To make these Meringue Snowmen, Big Cook and Little Cook use: 3 eggs (only the egg whites are needed!) 170 grams of sugar. a couple of spoonfuls of marmalade (used as filling between front and back of each snowman) some creme fraiche (also filling) a little bit of neutral cooking oil for greasing the baking paper/tray. icing pens for decorating.
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Preheat the oven to 160 degrees F. Then line your cookie sheet with parchment paper or use a silicone baking mat. Next in a stand mixer or large bowl add your egg whites and cream of tartar. Whip for about 30 seconds to create a foam appearance. Next add in the granulated sugar a little at a time.
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Mix on medium for about 2 minutes, until soft peaks form. Turn the mixer to medium-high and add the superfine sugar*, one heaping teaspoon at a time. Scrape the side down so that all of the sugar is included in the meringue. Beat meringue until very stiff peaks form, the meringue is glossy and the sugar is dissolved.
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Bake snowmen for 2 hours or until meringue sets but is not yet browned. Turn off oven, open the door slightly and let snowmen sit in the warm oven for 2 more hours. When cool, assemble the snowmen. 6. Pipe some frosting on the underside of a snowman head and rest on a snowman body. With the decorating icings, pipe the eyes and mouth in black.
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For the Meringue. Preheat your oven to 200C/180C fan/gas 6 and place 225g caster sugar on a lined baking tray, then put in the oven for 7 minutes. 2. Make up the egg whites following the instructions on the back of pack. Place in a stand mixer and whisk slowly to allow small stabilising bubbles to form, increasing the speed until stiff peaks.
