How to Make Super Quick Homemade Snowy mountain meringue cookies

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, snowy mountain meringue cookies. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Snowy mountain meringue cookies is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Snowy mountain meringue cookies is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Snowy mountain meringue cookies:

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

Instructions 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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