Santa Hat Meringue Cookies Recipes

SANTA HAT MERINGUE COOKIES

Steps:

• Heat the oven to 200 degrees. With an electric mixer, beat the egg whites until soft peaks start to form. Continue beating and add the cream of tartar and vanilla extract, then slowly add the ½ cup of sugar. Continue to beat until the peaks stiffen.
• Spoon the meringue into a decorating bag or a quart-sized ziplock bag. Pipe 1-1/2″ tall Santa hat triangles onto a parchment-lined baking sheet (reserving at least ¼ of the meringue).
• Sprinkle the triangles with red sugar.
• Use the remaining meringue to give each triangle a pom-pom and trim.
• Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.

SANTA HATS MERINGUE COOKIES

Steps:

• Heat the oven to 200°F.
• With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.
• Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).
• Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim.
• Bake the hats until they're hard but not browned, about 1 hour and 20 minutes.
• Turn off the oven and leave the hats in it for an hour to crisp before removing.

SANTA HATS

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
• Beat egg whites in a bowl until they form soft peaks; beat cream of tartar and vanilla extract into egg whites. Gradually beat white sugar into mixture until meringue forms stiff peaks. Transfer 1/4 of the meringue mixture into a separate bowl. Beat red food coloring into remaining 3/4 of meringue.
• Transfer colored meringue into a piping bag fitted with a round tip. Pipe 20 Santa hat shaped triangles, about 1 1/2 inch tall and bending over at the tips, onto the parchment paper-lined baking sheet. Sprinkle the hats with red sugar.
• Transfer remaining 1/4 uncolored meringue into a clean piping bag fitted with a round tip. Pipe little white pom-poms onto each hat tip and a small edging of fluffy white trim onto the bottom of each hat.
• Bake meringue cookies in the preheated oven until hard but not browned, about 1 hour and 20 minutes. Turn off oven and let cookies cool inside oven until crisp, 1 hour.