For the Meringue:
1) Egg whites - 4, large.
2) Granulated Sugar - 1 small cup (140 g).
3) Confectioners' Sugar (or Icing Sugar) - 1 medium cup (90 g).
4) Cornstarch - 1 tablespoon.
5) Fresh lemon juice - 1 tsp.
6) Confectioners' Sugar (or Icing Sugar) - 1 2/3 medium cup.
7) Black decorating icing - 1 tube.
8) Red decorating icing - 1 tube.
9) Licorice candies (thin circles for base ) - 1 tbsp.
An oven, two large baking sheets (lined with baking parchment), two large bowls and a large pastry bag (fitted with a 5 mm long plain nozzle).
1) Turn up the oven temperature to 225 degree Fahrenheit (110 degree Centigrade).
2) Place the egg whites in the large bowl and whip until you see soft peaks forming.
3) Add the sugars little by little and whisk until the whites are thick and shiny.
4) Add in the cornstarch and the remaining sugar. Whisk again.
5) Spoon the meringue into the large pastry bag and squeeze it to form 48 small mounds onto the baking sheets. Smoothen any point with a small brush.
6) Place the meringues in the oven and bake for about an hour or two (or until crisp). Turn off the oven and leave the meringues inside to cool.
7) Pour the confectioners' sugar into a bowl and sift. Add about 1/4 cup water to it and mix well to form a thick icing.
8) Press the flat sides of 24 meringues together with the icing. Leave aside.
9) Arrange the 12 meringues in a tall arrangement, with their rounded sides on top each other, to make the snowmen's heads.
10) Fix the remaining 12 meringues to the base of each head, rounded sides meeting with rounded sides, to let the snowmen stand.
11) Construct hats from licorice and attach in position with white icing.
12) Squeeze the tube of black decorating icing to form eyes and buttons on the heads of the snowmen.
13) Squeeze the tube of red decorating icing to form smiling mouths on the heads of the snowmen.