It was our Festivities committee’s BIG EVENT this weekend – it is the one this group was ‘invented’ for … to bring a bit of community spirit and festivity to the heart of the village.. thus a HUGE Christmas tree bedecked with light and a community ‘tree-lighting ceremony’. This is a village event that has grown over the six years it has been running and includes now a ‘lighting’ of the small (planted) tree behind the post-office parking area, the church bells ringing, then the walk to the Hall singing Christmassy songs, where the Hand-bell ringers play and then we have singing of Carols – this year led by the primary school’s brilliant choir. Finally we all get into the warmth of the hall for free mince pies, sausage rolls, juice or mulled cider (wassail) and good fun is had by all……
What has this to do with snowmen … meringue or otherwise?? …. well the mince pies are all home-made and supplied by lots of lovely people including us on the festivities committee. Now I always make my rich shortcrust with egg yolks. Cue meringue – what else do you use the whites for? However this time I decided to make some mini-mini-pavlova bases as I know I have an event I need to take finger-food along to, and they will do very nicely. I had piped out as many of these as I wanted and still had plenty of meringue mix left and I was suddenly reminded of the mini-snowmen I used to make for the boys to take to their primary school class party when they were in the infants. (Yes – I know I am mad – as if I didn’t have enough to do 🙂 ) …so I decided to make some of these for the children at the lighting-up event.
However, it was a busy week that also saw me at an event all day Saturday with my books, so I didn’t get them finished in time. After the lighting-up evening I decided to finish them to add to this blog in-case someone out there might fancy making them too.
Stage one: Make up the meringue mixture as per MY pavlova recipe ( so – 4 egg white – whipped, plus 8 oz of sieved icing sugar – click link for full details – it is an easy and reliable recipe – this would make you two dozen mini-mini-pavlovas and two dozen snowmen)
Stage three: Pipe bodies: Two good squeezes to give a bit of shape. ON a different tray – Pipe heads – one squeeze
Stage four: Cook – 140 oC or 120 oC fan oven best for these very tiny items. About half an hour. Check, should have firm base if picked up. turn oven off and allow to cool in oven. Remove (you can store in an air-tight box until you are ready to use them)
Stage six: divide into 5 portions. Leave one white – colour the others blue, red, black and orange (deep yellow)
Stage seven: Make up 4 small greaseproof icing bags. Follow link (or look under Recipes top-bar drop-down) for instructions.
Stage twelve: Using the back of a teaspoon add a little blob of white icing to the base of the head … and stick the head on the body of each snowman.
Stage thirteen: If you have enough icing left give the snowmen a contrasting bobble hat.
Ah! Memories … the meringue-snowman army on the move …. now I only need to find some small children to eat them 🙂
Hope you’ve enjoyed seeing these little fellas come to ‘life’ …
Do any of you make special sweet-treats for your family at Christmas?
Do share – you know I love to hear from you