• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Christmas

    Snowmen Meringue Cookies

    November 29, 2016 By Melissa Huggins / 29 Comments

    • Facebook
    • Twitter
    • Yummly

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe
    These Snowmen Vegan Meringue Cookies will be a hit at your next wintertime gathering. They are sweet, crisp, airy and completely adorable!

    These snowman-shaped Vegan Meringue Cookies will be a hit at your next wintertime gathering. They are sweet, crisp, airy, and completely adorable!

    two snowmen meringue cookies on a polka dot plate. Hot cocoa on the side.
    It's time to start off the Christmas craziness with these festive Vegan Meringue Cookies. Yep, they are shaped into snowmen with cute little carrot noses. Who can resist?

    I first saw these Snowmen on Taste of Home and I just had to veganize them! These little snowy guys are pillowy, soft, crispy, and sweet all-in-one cookies.

    There's just something dreamy about biting into a puffy cloud of sugary goodness, and this time of year is the perfect time to do it. If you leave these cookies out for Santa with this Chocolate Hazelnut Milk, you might get an extra present or two.

    If you celebrate Hanukkah, just swap out the red and green ribbon for blue, white, or silver. Snowmen cookies can brighten up any holiday with their chocolate smiles and frosty face.

    Table of Contents

    • What's in Vegan Meringue?
    • How to make Vegan Meringue Cookies
    • Some other ideas to try
    • Vegan Snowmen Meringue Cookies

    Side view of snowmen vegan meringue cookies on polka dotted plates.
    What's in Vegan Meringue?

    Well, there's a new sheriff in town and it's chickpea water. Yep, you've read that right...it's bean water! In the vegan world, we know it as aquafaba. It sounds fancy and all, but it’s just that water we’ve dumped down the drain for years! If we only knew!

    This magical bean water works exactly like egg whites do when whipped up. It gets fluffy, white, pillowy, and glossy. It's seriously what dreams are made up of! You won't taste bean flavor either because the sugar will take care of that and make everything beautifully sweet.

    Believe it or not, this vegan fluff will cook up the same, too. Your Vegan Meringue Cookies will be crispy on the outside and slightly chewy on the inside. You'll be biting into a cloud of heaven!

    three plates of vegan meringue cookies. Green and red ribbon on the table.
    How to make Vegan Meringue Cookies

    Along with the aquafaba, you’ll need vanilla extract, sugar, and cream of tartar. Now the cream of tartar isn’t 100% necessary, it just helps the meringue hold its shape better. You can find it in the spice aisle at your local grocer.

    One essential item you'll need is a stand mixer or a hand-held electric mixer. That bean water doesn't stand a chance with the whipping power of one of these. I wouldn’t attempt it by hand, because you might not be able to move your arm afterward, and that might hurt your cookie-eating skills.

    You'll also need 2 decorating bags (or regular Ziploc bags) to pipe the snowmen's bodies. Cut a little hole in the bottom and fit them with a Wilton #3 and #12 (or something similar).

    For the little carrot noses, you'll need 1-2 drops of food coloring. Just reserve ⅓ cup of the meringue and mix in the color. Don't overdo it because the meringue could become runny.

    To create the eyes, mouth, and buttons, I melted vegan chocolate chips and painted them on with a fine-tipped paintbrush. I'm sure a toothpick can be used too.

    You can totally get creative with the snowmen scarves. I used ribbon, but vegan rope candy or sour candy strips can be used, too.

    vegan meringue cookies on a wooden table with festive napkin on the side.
    Some other ideas to try

    1- Dip the back in chocolate and sprinkle crushed candy cane on top.
    2- Sprinkle a bit of granulated sugar on the wet meringues to give a sparkly effect (you can buy sparkly sugar too).
    3- Make these into cookie pops. Just pipe the meringue on a lollipop stick and bake the same way. When cooled, dip the back in chocolate and add crushed candy cane, if preferred.

    two vegan meringue cookies on a plate. One cookie has a bite taken out.
    *Step-by-step photos starting left to right.

    process photos of mixing aquafaba and piping meringues onto a baking sheet.

    I’d love to hear from you

    If you make this recipe, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    Vegan Snowmen Meringue Cookies

    These snowman-shaped vegan meringue cookies will be a hit at your next wintertime gathering. They are sweet, crisp, airy and completely adorable!
    Prep Time20 mins
    Cook Time1 hr 30 mins
    Total Time1 hr 50 mins
    Course: Dessert
    Cuisine: Gluten-Free, Vegan
    Servings: 25 cookies
    Calories: 54kcal
    Author: Melissa Huggins

    Ingredients

    • Liquid from a 15 oz can of chickpeas (unsalted)
    • ¾ teaspoon vanilla extract
    • ½ teaspoon Cream of tartar *See note
    • ¾ cup fine sugar
    • ⅓ cup vegan chocolate chips
    • Orange food coloring

    Items needed:

    • 2 decorating bags or ziploc bags.
    • Small round decorating tip for snowmen noses (I used Wilton #3 tip)
    • Medium round decorating tip for snowmen bodies (I used Wilton #12 tip)
    • Ribbon for snowmen scarves (vegan rope candy can be used too)
    • 1 fine tipped paint brush for chocolate eyes , mouth & buttons.
    Prevent your screen from going dark

    Instructions

    • Using a hand mixer or stand mixer, add chickpea brine, vanilla & cream of tartar to the bowl. Start speed on low to gently incorporate. Gradually increase speed over the next few minutes, until you end up at med-high (not full speed). The mixture will start to get foamy, then it will start to thicken up and turn white and form soft peaks. Once it starts to form stiff peaks, slowly add the sugar a few tablespoons at a time. Continue whipping until sugar is incorporated and the stiff peaks are glossy and hold their shape. The process can take 10-12 mins. *See note for meringue tips
    • Preheat oven to 200 degrees F (*see note)
    • Line a large baking sheet with parchment paper (use dots of meringue underneath in the corners to keep paper down)
    • Cut tip off decorating bag (or ziploc) and fit with decorating tip (for both bags). Using a spoon, transfer the white meringue to a pastry bag fitted with the #12 tip (you might need to fill it twice). Leave about ⅓ cup meringue for orange noses. Gently twist the top to close and keep shut with a clip, band or use hand to keep closed while piping.
    • Start piping the snowman head on a parchment-lined baking sheet. Squeeze from the top and create a quarter-size head shape. Don't touch tip to paper, hover it over it a little bit about ¼ inch. Stop squeezing before lifting up to avoid a long peak from forming. Continue to the mid-body, making the circle a bit larger than the head, and so on for the bottom half of the body. The three circles should be connected. Continue until white meringue is used up. Leave about 2 inches in between each cookie. If little peaks form, slightly dampen your finger and lightly press them down. The cookies will smooth out more as they cook.
    • Put 1-2 drops of food coloring into the remaining white meringue and combine. Be careful not to use too much or it could make the meringue runny. Fill your pastry bag and begin piping the noses. I made a tiny circular motion as I worked up.
    • Place in oven for 1 ½ - 2 hours (*see note). The cookies should be light and crisp and not browned. To check for doneness, test to see if a cookie will easily lift off parchment paper. The bottoms should be dry and not sticky. Turn off heat and let cookies completely cool in oven before removing to avoid cracking.
    • When cookies are completely cooled, melt your chocolate chips over low heat and stir constantly to prevent burning or microwave for 30-60 seconds. Using a small-tipped paintbrush or toothpick, dot on eyes, buttons and make little smiles. Have fun with it!
    • For the snowmen scarves, cut and tie ribbon around the neck or use vegan rope candy.

    Video

    Notes

    MERINGUE TIPS:
    • 1. Make sure the mixing bowl & attachments are very clean with no oil residue. Clean with vinegar, if needed.
    • 2. To check for stiff peaks, remove whisk & dip into meringue and hold whisk straight up. If the peaks fall over, continue to whip until they are firm and don't fall over.
    • 3. Cream of tartar isn't completely necessary to use, but it does help the meringue hold its shape a little better & longer.
    • 4. I use a balloon whip attachment, but a whisk attachment can be used too.
    * I lightly sprinkled granulated sugar on top of the wet meringues to give a subtle sparkly effect.
    *Oven Temperature: My oven tends to run hot, so I heat it to 200 F and leave the door open slightly while cooking. My meringues take 1 ½ hours to finish. I turn the heat off after that and let them cool for a few hours in the oven. A hot oven can cause the meringues to cook too quickly on the outside. Also, cooling too quickly can cause cracking. Don't open the door all the way too many times, just keep a careful eye on the cookies so they don't burn.
    *If the meringues get lightly brown on the bottom, it shouldn't affect the way they taste. If you want to cover it, dip the backs in melted chocolate and place on wax paper to dry. Volia! Nobody will ever know.
    **Step by step photos in the post above.

    Nutrition

    Serving: 1Cookie | Calories: 54kcal | Carbohydrates: 24g | Fat: 1g | Potassium: 11mg | Sugar: 7g | Calcium: 3mg | Iron: 0.2mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Looking for a recipe for your holiday morning? You might be interested in these Apple Cinnamon Baked Oatmeal Muffins. They are easy, delicious and will feed a whole herd of house guests.

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Christmas

    • two pieces of vegan cornbread on a white plate
      Easy Vegan Cornbread
    • Wood cutting board with cheese, crackers, almonds and vegan pepperoni.
      Vegan Pepperoni
    • Slice of vegan lasagna on a white plate.
      The Ultimate Vegan Lasagna Recipe
    • featured image of crinkle cookies in a vertical stack.
      Vegan Chocolate Crinkle Cookies
    • Facebook
    • Twitter
    • Yummly
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Alaina

      December 05, 2020 at 12:31 pm

      These are adorable!! I could hardly believe it's already December but I'm really excited to make many Christmas recipes. I'll be making your thumbprint cookies today :D. Can I use regular cane sugar (imperial) instead of fine sugar? I made aquafaba meringues once before and the texture was spot on but they had a bean-y taste, probably because I didn't use unsalted chickpeas. I'm excited to try this!

      Reply
    « Older Comments

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com