Snowy mountain meringue cookies. Snowy Mountains Cookies specialise in the art of baking gourmet foods made without artificial colours, flavours or additives and without preservatives. We are dedicated to only baking with quality ingredients - keeping it natural by keeping it simple. Snowy Mountains Cookies are available in a. Sweet, delicate, snowy meringue is just right to make these cute melting snowmen cookies. Some people have found their success in medical research or pursuing world peace.

My shining moment is the melting snowman cookie. Be one of the first to write a review! The Snowy Mountains scheme or Snowy scheme is a hydroelectricity and irrigation complex in south-east Australia. You can have Snowy mountain meringue cookies using 7 ingredients and 15 steps. Here is how you cook it.

Ingredients of Snowy mountain meringue cookies

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

The Scheme consists of sixteen major dams; nine power stations; one pumping station. These beautiful meringue cookies are light as air, perfectly sweet, and so easy to make! Great with a cup or coffee and look wonderful on a cookie tray! Old Snowy Mountain from the south.

Snowy mountain meringue cookies instructions

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

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