Best 3 Snow Caps Recipes
Indulge in the classic and beloved treat, Snow Caps, a delightful confection that has captivated taste buds for generations. These bite-sized morsels are an enticing combination of textures and flavors, featuring a fluffy marshmallow center enrobed in a crisp chocolate coating. With three tempting variations presented in this article, you can embark on a journey of sweet exploration.
The first recipe introduces the Traditional Snow Caps, a timeless classic that embodies the essence of this beloved confection. If you seek a delightful twist, the Chocolate-Dipped Marshmallow Cookies offer a unique take on the traditional Snow Caps, adding a soft and chewy cookie base. Lastly, the No-Bake Snow Caps provide a quick and effortless alternative, perfect for those craving a sweet treat without the hassle of baking.
No matter your preference, these Snow Cap variations promise a delightful experience. Embark on this culinary adventure and discover the magic of these iconic sweets.
CHEWY CHOCOLATE SNOWCAPS
Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can't possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 7
Steps:
- Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
- Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
- Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
- Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 20 grams
SNOW CAPS
Steps:
- 1. Preheat oven to 200 degrees.
- 2. Line baking sheets with parchment paper.
- 3. In large mixer bowl, combine egg whites and cream of tartar.
- 4. Beat at highest speed of electric mixer until mixture is just frothy.
- 5. Add sugar, 1 tablespoon at a time, beating well after each addition.
- 6. Beat until stiff peaks form, then add vanilla; beat 1 minute.
- 7. Fold in chocolate chips and drop mixture by teaspoonfuls, 1\" apart, onto prepared baking sheets.
- 8. Bake 2 hours or until meringues are thoroughly dry to touch but not browned, rotating baking sheets halfway through baking.
- 9. Turn off heat and leave in closed oven 3-4 hours or until completely dry.
- 10. Remove from oven and cool completely.
- 11. Carefully remove from parchment.
- 12. Melt white chocolate in top of double boiler over hot, not boiling, water.
- 13. Stir constantly until chocolate melts.
- 14. Dip top of each cookie into melted chocolate, if desired.
- 15. Place on waxed paper to dry.
- 16. Store at room temperature in tightly covered containers--makes about 6 dozen cookies.
CHOCOLATE-ESPRESSO SNOWCAPS
These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 18
Number Of Ingredients 11
Steps:
- In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
- Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
- Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Tips:
- Choose the right ingredients: Use high-quality chocolate chips, creamy peanut butter, and fresh coconut for the best flavor.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Bake the cookies until the edges are golden brown: The centers of the cookies should still be soft and chewy.
- Let the cookies cool completely before coating them with chocolate: This will help the chocolate set properly.
Conclusion:
Snow Caps are a delicious and easy-to-make treat that is perfect for any occasion. With their combination of chocolate, peanut butter, and coconut, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give Snow Caps a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
