Children's age: This recipe is suitable for all ages
Makes: 3 to 4 snowmen
Preparation time: 10 to 15 minutes
Cooking time: 1 to 1 1/2 hours
T = together A = adult
T Weigh up all the ingredients.
T Separate the eggs and place the whites into a dry, clean, greaseproof bowl. You will not need the yolks for this recipe, but could make some fresh custard with the egg yolks.
T Whisk the whites with an electric mixer or a balloon whisk, until doubled in size and light and fluffy.
T Gradually add the castor sugar while whisking. The mixture should appear glossy, shiny and firm. The meringue should stand up in peaks and be able to hold its shape.
T Spoon three to four large round spoonfuls of meringue on to the greaseproof paper - this will be for the snowman's body - and three to four smaller spoons of meringue for the snowman's head.
A Place into a cool oven at 100 degC for 1 to 1 1/2 hours until the outside of the meringue feels crisp to touch. The inside should still be a little gooey.
A Heat up approx 50ml of water.
T Sift 2 tablespoons of icing sugar into a bowl and add 1 teaspoon of butter. Mix well to form a thick paste.
T Add a drop of water to bring the icing together. If the mixture gets too soft, add a little extra sugar. It needs to be quite thick to use.
T Using a small amount of icing, stick the head of the snowman on to the body. With the icing sugar as glue, stick sweets on the snowman for the eyes, nose, mouth and buttons.
Serve: As a Christmas party snack or dessert. The snowmen are very sweet, so it is a good idea to serve them with some fresh fruit to counteract the sweetness.
