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Meringue Snowmen

Preparation time 30 minutes,
Cooking time 2 hours,
Oven temperature 110C, 225F, gas 1/4,
Calories 90 per snowman

ingredients

makes 20
4 egg whites
225 g (8 oz) caster sugar

for the filling

150 ml (1/4 pint) double or whipping cream

decoration

chocolate drops
red bootlace liquorice
sticks of liquorice
1 packet liquorice all sorts
rice paper
a few drops of food colouring

method

1. Grease three baking trays. Whisk the egg whites until stiff but not dry, then gradually whisk in the sugar to make a stiff glossy mixture.

2. Using two wet spoons, put spoonsful of the mixture on the trays. Using wet teaspoons put the same number of spoonsful of the mixture on the trays. Bake in a very cool oven for 2 hours, until dry. Cool on a wire rack.

3. Whip the cream until thick. Sandwich the large shapes together with cream to make the bodies and the small shapes to make the heads.

4. Use cream to stick the snowmen together. Using a piping bag and a star nozzle, pipe on the features. Decorate as shown. Make hats from circles of rice paper. Cut a hole in the centre and place a liquorice allsort in the middle.

Freezer Tip
Egg yolks freeze well. Beat with either a pinch of salt or 1 teaspoon sugar and store in small pots. Mark on pots how many yolks and whether sweet or savoury.

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