Meringue Snowballs

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These meringue snowballs are crunchy and sweet, not to mention appropriate for the holiday season.  They’re great if you have a sweet tooth, and they’re even naturally gluten free, so no modifications are necessary.

 

Meringue Snowballs
From Dorie’s Cookies by Dorie Greenspan, courtesy of Vogue

Yield: 24 cookies

  • 3/4 cup + 1 tablespoon granulated sugar
  • 2 tablespoons confectioners’ sugar
  • 3 large egg whites, at room temperature
  • 1/4 teaspoon cream of tartar
  • Pinch of fine sea salt (optional)

 

  1. Preheat oven to 250ºF.  Line 2 baking sheets with parchment paper.
  2. Sift 1 tablespoon granulated sugar and confectioners’ sugar through a fine-mesh sieve into a small bowl.  Set aside.
  3. With a stand mixer fitted with a whisk attachment or in a large bowl with a hand mixer, beat egg whites, cream of tartar, and salt (if using) at medium-high speed for about 3 minutes, until the whites form soft peaks.
  4. Add 3/4 cup granulated sugar, 1 tablespoon at a time.  It will take about 5 minutes but will be worth your patience.
  5. Beat for another 2 minutes.  You will have stiff and glossy peaks.
  6. With a flexible spatula, fold in the sifted sugars.
  7. Using a cookie scoop or serving spoon, shape the meringue into round mounds on the baking sheets.  Each one will be about 1 1/2 – 2 tablespoons.  You want them to be piled high with nice round tops so they resemble snowballs.  Leave 2 inches between meringues.
  8. Bake for 1 hour 15 minutes without opening the oven.  The snowballs will puff and crack but stay light in color.  (Pale beige is fine.)
  9. Turn off oven and prop open door with the handle of a wooden spoon.  Leave for at least 2 hours so the meringues finish baking and dry out.  (If you’re short on time, 1 1/2 hours is acceptable, although the larger meringues might still be a little chewy in the center.)
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