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.
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)
- Preheat oven to 250ºF. Line 2 baking sheets with parchment paper.
- Sift 1 tablespoon granulated sugar and confectioners’ sugar through a fine-mesh sieve into a small bowl. Set aside.
- 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.
- Add 3/4 cup granulated sugar, 1 tablespoon at a time. It will take about 5 minutes but will be worth your patience.
- Beat for another 2 minutes. You will have stiff and glossy peaks.
- With a flexible spatula, fold in the sifted sugars.
- 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.
- 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.)
- 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.)