Portuguese Snow Drops
Portuguese Snow Drops are light and delicate Portuguese-style meringue cookies.They require only three simple ingredients: egg whites, sugar, and lemon juice.Whipped egg whites create a fluffy mixture with beautiful stiff peaks.Small portions are shaped into attractive snowdrop-like mounds.Gentle oven baking creates a lightly crisp exterior and soft centre.Enjoy these sweet treats with coffee, tea, or your favourite festive desserts.
Ingredients
- 3 large egg whites
- 1 cup (200 g) white granulated sugar
- ½ teaspoon fresh lemon juice
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent the meringue cookies from sticking.
- Separate the egg whites from the yolks carefully. Make sure the mixing bowl is completely clean and dry. Even a small amount of egg yolk or grease can prevent the whites from whipping properly.
- Place the egg whites in a large glass or metal mixing bowl. Using an electric mixer, beat them until they become foamy and start forming soft peaks.
- Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat. This helps the sugar dissolve and creates a smooth, glossy meringue.
- Add the lemon juice and continue beating until stiff, glossy peaks form. When you lift the beaters, the peaks should stand upright without collapsing.
- Using a teaspoon, drop small portions of the meringue mixture onto the prepared baking sheet. Shape each portion into a small mound with a pointed top to create the traditional snowdrop appearance.
- Place the baking sheet in the preheated oven. Bake for approximately 15–20 minutes, until the outside feels dry and the tops develop a very light golden colour.
- Remove the cookies from the oven and allow them to cool on the baking sheet. Once completely cooled, carefully transfer them to a serving plate.
Notes
- Use fresh eggs for the best meringue consistency.
- Separate egg whites carefully without any yolk contamination.
- Always use a clean, grease-free mixing bowl.
- Add sugar gradually rather than all at once.
- Beat the mixture until stiff peaks form.
- Use parchment paper to make removing cookies easier.
- Avoid opening the oven frequently during baking.
- Allow the cookies to cool completely before storing.