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Name: Snowballs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 2 lg Egg whites; 1/2 c Sugar; Mixed color decors; OR; 1/2 ts Vanilla extract; 1 Bar white chocolate; *NOTE; 1/8 ts Cream of tartar

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INGREDIENTS

2 lg Egg whites
1/2 c Sugar
Mixed color decors; OR
1/2 ts Vanilla extract
1 Bar white chocolate; *NOTE
1/8 ts Cream of tartar

INSTRUCTIONS

*NOTE broken into squares or coarsely chopped,(3 oz) Light, crisp and with only a scant amount of fat, snowballs are tiny meringues capped with white chocolate and sprinkled with dot-size decorating candies for a festive finish. Meringues are easy to make, but for egg whites to whip properly, they must be free of fat. Use a dry, clean glass or metal bowl for beating the whites. If a speck of yolk breaks into the whites, scoop it out with a piece of egg shell. If youre handy with a pastry bag, use one fitted with a 1/2-inch plain tube to form the snowballs. I use a scoop that holds about 2 1/2 teaspoons to form even mounds, but you can shape snowballs with a teaspoon. Meringues dont change shape when they bake, so smooth any ragged edges before baking. Used a 3-ounce bar of Lindt Swiss White Tablette Blanche in this recipe. White chocolate requires less heat than regular chocolate to melt, so I set it in a bowl in a pan of hot (not simmering) water and stir until smooth. Preheat oven to 200 deg F. Line two baking sheets with parchment paper or foil. In large bowl of electric mixer, beat egg whites and cream of tartar until frothy. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue holds glossy, stiff peaks. Beat in vanilla. Drop meringue, about 2 teaspoons for each cookie, 1 inch apart onto prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry to touch but not browned; rotate baking sheets halfway through baking. Remove cookies from oven and cool completely. Peel off parchment or foil. Melt white chocolate in a bowl set in a pan of hot water: stir until chocolate melts. Using a butter knife, spread 1/4 teaspoon white chocolate over top of each cookie. If desired, sprinkle a few color decors or silver dragees over each cookie before chocolate sets. Store at room temperature in a tightly covered container. Makes 4 dozen 1 1/4-inch cookies. Per cookie: Calories, 18; fat, 0.5g, protein, 0.2g, carbohydrates, 3g; cholesterol, trace; sodium, 4mg. Jan Nix, of Palo Alto, is author of "Food & Fitness" (HP Books). Published 12/06/95 in the San Jose Mercury News. Copied with permission from the San Jose Mercury News NOTES : Cal 11.8 Total Fat 0.2g Sat Fat 0.1g Carb 2.4g Fib 0g Pro 0.2g Sod 2mg CFF 14.7% Posted to EAT-LF Digest by Reggie Dwork on Nov 02, 1998,

NOTES

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Snowballs

2 lg Egg whites
1/2 c Sugar
 Mixed color decors; OR
1/2 ts Vanilla extract
1 Bar white chocolate; *NOTE
1/8 ts Cream of tartar

*NOTE broken into squares or coarsely chopped,(3 oz)    Light, crisp and with only a scant amount of fat, snowballs are tiny  meringues capped with white chocolate and sprinkled with dot-size  decorating candies for a festive finish.    Meringues are easy to make, but for egg whites to whip properly, they must  be free of fat. Use a dry, clean glass or metal bowl for beating the  whites. If a speck of yolk breaks into the whites, scoop it out with a  piece of egg shell.    If youre handy with a pastry bag, use one fitted with a 1/2-inch plain  tube to form the snowballs. I use a scoop that holds about 2 1/2 teaspoons  to form even mounds, but you can shape snowballs with a teaspoon.    Meringues dont change shape when they bake, so smooth any ragged edges  before baking.    Used a 3-ounce bar of Lindt Swiss White Tablette Blanche in this recipe.  White chocolate requires less heat than regular chocolate to melt, so I set  it in a bowl in a pan of hot (not simmering) water and stir until smooth.    Preheat oven to 200 deg F. Line two baking sheets with parchment paper or  foil.    In large bowl of electric mixer, beat egg whites and cream of tartar until  frothy. Add sugar, 1 tablespoon at a time, beating well after each  addition. Continue beating until meringue holds glossy, stiff peaks. Beat  in vanilla.    Drop meringue, about 2 teaspoons for each cookie, 1 inch apart onto  prepared baking sheets. Bake 2 hours or until meringues are thoroughly dry  to touch but not browned; rotate baking sheets halfway through baking.  Remove cookies from oven and cool completely. Peel off parchment or foil.    Melt white chocolate in a bowl set in a pan of hot water: stir until  chocolate melts. Using a butter knife, spread 1/4 teaspoon white chocolate  over top of each cookie. If desired, sprinkle a few color decors or silver  dragees over each cookie before chocolate sets. Store at room temperature  in a tightly covered container. Makes 4 dozen 1 1/4-inch cookies.    Per cookie: Calories, 18; fat, 0.5g, protein, 0.2g, carbohydrates, 3g;  cholesterol, trace; sodium, 4mg.    Jan Nix, of Palo Alto, is author of "Food & Fitness" (HP Books).    Published 12/06/95 in the San Jose Mercury News. Copied with permission  from the San Jose Mercury News    NOTES : Cal 11.8 Total Fat 0.2g Sat Fat 0.1g Carb 2.4g Fib 0g Pro 0.2g Sod  2mg CFF 14.7%    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 02,  1998,

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Nutrition

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Serving Size: 1 Serving (15g)
Recipe Makes: 48 servings

Calories: 28
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 13.7mg		0 %
Potassium 14mg		0 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 6.3g
Protein 0.9g		1 %
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Calories per serving: 28

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