Snowy mountain meringue cookies

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Snowy mountain meringue cookies. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Snowy mountain meringue cookies is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Snowy mountain meringue cookies is something which I've loved my whole life. They're nice and they look wonderful.

Many things affect the quality of taste from Snowy mountain meringue cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Snowy mountain meringue cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can cook Snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you can achieve it.

A good holiday cookie. I use mint for Christmas, cinnamon for fall, lemon for spring, and so on,slightly addictive, if you make a set make two best in stand mixers, but can be done with hand mixers.

Ingredients and spices that need to be Get to make Snowy mountain meringue cookies:

1. 4 egg whites
2. 1/2 tsp. Cream of tartar
3. 1/4 tsp salt
4. 1/2 tsp. Flavoring of choice vanilla, cinimon, mint
5. 1/2 cup powdered sugar
6. 1/2 cup granulated sugar
7. 3-5 drops desired food coloring (optional)

Steps to make to make Snowy mountain meringue cookies

1. Preheat oven to 250 degrees Fahrenheit
2. In a bowl mix together the two types of sugar until evenly mixed
3. With a stand or hand mixer whip the egg whites until foamy 3-5 min on medium speed
4. Add th salt and cream of tartar and mix for about 3 min on medium speed
5. While continuing to mix slowly add tablespoons of the sugar mixture pausing to scrape the sides of the bowl and gold into the mix, increasing mixer speed as mixture thickens, continue until all of the sugar is mixed about 4-5 minuets
6. Keep mixing until you produce thick and stiff peaks 7-9 minuets
7. Add the flavoring and the optional food coloring at this stage and mix well 3-4 minuets
8. Next use a plastic ziplock bag to pipe the mix onto a a parchment lined pan
9. I use a sealed ziplock bad while I pipe to prevent the mix from escaping at the top
10. Use a cup with the bag draped over the sides to add the mixture to the bad with less mess
11. Use a circular wrist motion to make the peaks
12. With the extra mixture make the smaller cookies as pictured above
13. Bake the cookies for 2-2.5 hours or until they brown or darken in color
14. Pull the cookies out and allow to cool and enjoy
15. Note these cookies don’t do well with high humidity, so store in a dry air tight container.

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