On a quiet afternoon with frost still glittering on the grass I got busy turning my brilliant idea into an edible delight. As I staged the ingredients and mixed the meringue I photographed my progress, already envisioning the amazing final product.
Room temperature egg whites, 1/3 of a cup of Splenda Sugar Blend, 1/8 of a teaspoon of cream of tarter, and the seeds from a vanilla bean. Scrapping the insides out of the vanilla bean made me feel like I really knew what I was doing. Whipping the egg whites into stiff peaks was so rewarding. The tiny vanilla bean seeds clearly defined by the stark fluffy whites already tasted delicious.
After an hour I peeked in the oven and found the snowmen just sitting there as though nothing had happened with perhaps a few extra little bubbles on their surface. Another half an hour later I was concerned that the snowmen did not have any sort of a crust forming on them. One of the recipes I glanced at used a slightly higher temperature so I turned the heat up to 200 degrees.
Twenty seven minutes later I pulled two pans of sticky, soft, peed on snowmen out of the oven.
*Got any tips for making a crisp meringue cookie? Let me know in the comments!