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Meringue Snowman




Source of Recipe


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List of Ingredients




8 large egg whites
1 pinch coarse salt
1 cup granulated sugar
1 cup sifted confectioners' sugar, plus more for decorating
pearl sugar, for sprinkling (see sources)
red food coloring
11 ounces almond paste
13 ounces melted bittersweet chocolate, melted
2 cups heavy cream, whipped to soft peaks


Recipe



Preheat oven to 200 degrees F.
In the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites and salt, slowly adding 1/4 cup of granulated sugar.
Whisk until stiff.
Fold in remaining granulated sugar and confectioners' sugar.
Transfer meringue to a large pastry bag fitted with a 3/4-inch round tip.
On a parchment-lined baking sheet, pipe a 3-inch mound of meringue to form a snowman's body.
Pipe meringue into a"c-shape" on top of body, forming arms.
Pipe a 1 1/2-inch mound in center of arms to form a head.
Repeat to form 7 more snowmen.
Sprinkle snowmen with pearl sugar.
In a small bowl, combine remaining meringue and a few drops of red food coloring.
Transfer to a small parchment cone or a small pastry bag fitted with a#2 tip.
Pipe a red nose onto each snowman.
Bake snowmen until the outside is set yet the inside is still soft, about 30 minutes.
Remove from oven and let cool.
When cool, remove the inside of each snowman with a spoon and discard.
Return to oven and bake until firm, 1 to 1 1/2 hours.
Make sure the snowmen remain white and do not begin to color.
Once firm, remove from oven and set aside to cool.
Meanwhile, roll 7 ounces almond paste to a thickness of 1/2-inch.
Using a 3/4-inch cutter, cut out 8 circles.
Using a toothpick, dip each almond paste circle into melted chocolate.
Transfer circles to a parchment-lined baking sheet.
Swirl to form the border of hat.
Repeat with remaining circles and let cool completely.
Reserve 1/4 cup chocolate for decorating.
In a large bowl, combine remaining chocolate and heavy cream.
Transfer chocolate mousse to a large pastry bag fitted with a 3/4-inch round tip.
Pipe mousse into cooled snowmen.
Add a few drops of red food coloring to remaining 4 ounces almond paste.
Knead until completely combined.
Roll to 1/8-inch thick.
Cut into 8 (8 by 1/2-inch) strips to form scarves.
Place scarves around snowmen and top with cooled hats.
Transfer reserved chocolate to a small parchment cone or pastry bag fitted with a#1 tip.
Pipe eyes, mouths, and buttons on each snowman.
Serve immediately.