These snowman-shaped vegan meringue cookies will be a hit at your next wintertime gathering. They are sweet, crisp, airy and completely adorable!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
- 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 1/2 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.