Snow-Puffed Meringues Recipe

4 1 1
Snow-Puffed Meringues Recipe
Snow-Puffed Meringues Recipe photo by Taste of Home
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Snow-Puffed Meringues Recipe

Read Reviews
4 1 1
Publisher Photo
My family and friends like a nice pick-me-up dessert after a big holiday meal. These feather-light morsels fit the bill perfectly. To make 6 dozen cookies, or to make them easier to ship, skip the Nutella and dust with cocoa instead. —Lorraine Caland, Shuniah, Ontario
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min./batch + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min./batch + cooling

Ingredients

  • 4 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 cup confectioners' sugar
  • 1/3 cup Nutella

Directions

Place egg whites in a large bowl; let stand at room temperature 30 minutes.
Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar.
Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in.-rosettes onto parchment paper-lined baking sheets.
Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
Remove meringues from parchment paper. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.
Originally published as Snow-Puffed Meringues in Taste of Home October/November 2012, p46

Nutritional Facts

1 sandwich cookie: 40 calories, 1g fat (0 saturated fat), 0 cholesterol, 24mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 4 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1 cup confectioners' sugar
  • 1/3 cup Nutella
  1. Place egg whites in a large bowl; let stand at room temperature 30 minutes.
  2. Preheat oven to 225°. Add vanilla and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar.
  3. Place meringue in a pastry bag fitted with a #1M open star tip. Pipe 1-1/2-in.-rosettes onto parchment paper-lined baking sheets.
  4. Bake until firm to the touch, 45-50 minutes. Turn off oven (do not open oven door); leave meringues in oven 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  5. Remove meringues from parchment paper. Pipe or spread Nutella onto bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.
Originally published as Snow-Puffed Meringues in Taste of Home October/November 2012, p46

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spiceygas User ID: 3317044 121765
Reviewed Oct. 15, 2012

"The yield is misleading. It's ~3 dozen meringues, but only half that if you put them together into sandwich cookies."

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