Step 1 :
Prep your baking tray with correct sized baking paper .
Step 2 :
Using a pencil and a couple of various sized round cutters as guides , draw up on your baking paper 3 sizes for each snowman : A head A torso And a bottom section Turn the baking paper over so that the pencil then doesn ’ t transfer to your meringues but you can still see it through the paper .
Step 3 :
Prep your meringue as per the recipe – I used Christmas flavour by Roberts Confectionery for an added dash of Christmas flavour
Step 4 : Step 5 : Step 6 :
For the meringue , you are looking for it to be thick , glossy and cooled to almost room temp before piping for stability and no weepy meringues
Prep your piping bags – its your choice which tips you use , I would recommend a round 5mm tip to start with for the head . The round tip if also great for his torso / tummy area . After that , a sultan tip creates a great stable base . Have a little fun with star tips for a few pretty decorative meringues .
Load up your meringue bag so that it ’ s not overly full and you can pipe comfortable . Pipe the heads using the guides you created . Add little eyes prior to baking – hopefully you haven ’ t chosen a chocolate based sprinkles as these will melt in the oven