Back to Snow-Puffed Meringues

Print Options


Card Sizes

Snow-Puffed Meringues Recipe

Snow-Puffed Meringues Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + cooling YIELD:36 servings


  • 4 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. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #96 star tip. Transfer meringue to the bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets.
  • 4. Bake 45-50 minutes or until firm to the touch. Turn oven off (do not open oven door); leave meringues in oven for 1-1/2 hours. Remove from oven; cool completely on baking sheets.
  • 5. Remove meringues from paper. Spread Nutella on the bottoms of half the cookies; cover with remaining cookies. Store in airtight containers at room temperature. Yield: about 3 dozen.

Nutritional Facts

1 sandwich cookie equals 39 calories, 1 g fat (trace saturated fat), trace cholesterol, 24 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1/2 starch.

Reviews for Snow-Puffed Meringues

Sort By :
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."

Loading Image