This post today is brought to you by ecology, capitalism, and creativity.
Ecology: I had ten leftover egg whites from the Eggnog Truffle disaster on the 2nd and needed to use them up. Saving the earth, one egg white at a time.
Capitalism: I bought a new Wilton star tip (the same one I used for the Almond Rosettes) to avoid the meringue problems of last year.
Let me refresh your memory. This is what it was supposed to look like:
And I really should change the name of these. Snowflakes are so 1988. Just like the cookbook it came from.
—
Snowflake Meringue Cookies
(from The Spirit of Christmas Cookbook, Volume 4)
Ingredients:
4 egg whites
1 1/2 c. powdered sugar
1 t. almond extract
1/2 t. ground cinnamon
1/2 t. cream of tartar
decorating sugar
Directions:
1. Cover baking sheets with waxed paper.
2. In a large bowl, beat egg whites until foamy. Add powdered sugar, almond extract, cinnamon, and cream of tartar; beat until very stiff.
3. Spoon meringue into a pastry bag fitted with a small star tip. Make snowflake design. Add decorating sugars.
4. Let sit at room temperature for 30 minutes.
Cookies today: 392 (that’s not an exaggeration)
Cookies this year: 594
