Santa Hats 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 HAT COOKIES

Steps:

• Heat oven to 350°F. Make cookie dough as directed on pouch for cutout cookies. On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Use 2-inch round cutter to cut out 24 cookies. Place cookies on ungreased cookie sheet. Bake 9 to 12 minutes or until golden brown around edges. Cool 5 minutes on cookie sheet; remove to cooling rack to cool completely, about 30 minutes.
• Dip top one-third of each cookie into melted candy coating. Place dipped cookies on waxed paper-lined surface. Sprinkle three-fourths of the coating with red sprinkles, leaving small border of white at bottom to look like a hat. Place marshmallow on side of each hat. Allow to set completely, about 1 hour.

SANTA HAT MERINGUE RECIPE

Steps:

• Preheat oven to 250. Line baking sheet with parchment paper set aside.
• Place egg whites in stand mixing bowl, add cream of tarter and beat on low until whites are frothy. Add extract.
• Gradually add sugar 1 tablespoon at a time, beating well.
• Beat egg whites on high speed until stiff glossy peak forms.
• Fill piping bag fitted with #12 tip with half of the meringue.
• Fill another piping bag fitted with #8 or shell tip with remaining half of meringue.
• Using tip 12 pipe a hat triangle onto parchment paper. Sprinkle with red sugar. Meringue will stick to parchment paper. Pick up corners of paper and remove excess red sugar.
• Place meringues on paper back on the baking sheet, pipe fur trim and pompoms, using the tip 8.
• Bake 40 minutes or until firm to the touch. Turn oven off (do not open oven door). Leave meringues in oven 1 hour to dry.
• When cool, remove Santa hats from the paper. Store in an airtight container at room temperature.

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 HAT COOKIES

Steps:

• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the whole egg and vanilla and peppermint extracts. Reduce the speed to low; beat in the flour mixture. Increase the speed to medium high; beat until combined.
• Transfer 1/3 cup dough to a medium bowl and 1 cup dough to a separate bowl; leave the remaining dough (about 2 cups) in the mixer. Using a rubber spatula, fold 1 teaspoon white food coloring into the 1/3 cup dough. Fold 3/4 teaspoon red food coloring into the 1 cup dough. Fold 3/4 teaspoon green food coloring into the 2 cups dough. Transfer each color of dough to a separate piece of plastic wrap, flatten into disks and wrap. Refrigerate until firm, 1 to 2 hours.
• Line a baking sheet with parchment paper. Unwrap the white dough and roll one-quarter of the dough into a 12-inch rope; shape the remaining white dough into a 1-by-12-inch rectangle. Place both on the prepared baking sheet; freeze until ready to use. Shape the red dough into a 1-by-12-inch rectangle (it will be thicker than the white one). Remove the white dough from the freezer, brush the top of the white rectangle with the beaten egg white and top with the red dough, pressing to adhere. Use your hands to shape the top of the red dough to make it triangular. Attach the white rope to the top of the red dough (it should look like a Santa hat from the side of the dough block). Freeze until firm, 20 minutes.
• Meanwhile, roll the green dough between 2 pieces of parchment paper into an 8-by-13-inch rectangle. Remove the red and white dough from the freezer and place on the green dough. Wrap the green dough around the hat, pressing into a triangular log. Roll the log in green sanding sugar. Wrap in plastic wrap and refrigerate until firm, at least 4 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Unwrap the dough; trim a thin slice off each end. Slice the dough 1/4 inch thick; arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are firm but not browned, 15 to 18 minutes. Let cool completely on the pans.

MERINGUE SANTA HATS

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and vanilla to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #8 round tip. Fill bag with one-fourth of the meringue; set aside. Prepare a second piping bag, using a #12 round tip; fill with remaining meringue., Using bag with the #12 tip, pipe 36 Santa hat triangles (2 in. tall) onto parchment-lined baking sheets. Sprinkle with red sugar. Use first bag to pipe white trim and pompoms on hats., Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour., Remove hats from paper. Store in an airtight container at room temperature.

SANTA'S HATS

Steps:

• Melt the almond bark in the microwave, small amounts at a time.
• Using a butter knife or teaspoon, fill the wide opening of the snack with almond bark.
• Stick an M&M into the almond bark while it is still soft.
• Place on waxed paper to cool, store in an airtight container.
• I like to use the multi colored candies as it adds a bit more color to a cookie tray rather than just red and green.
• I have done them at other holidays using the seasonal colored candies.

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.

SANTA STAR COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice concentrate and vanilla. , Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 2 hours., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 4-in. star-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove to wire racks to cool., In a small bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high until stiff peaks form, 4-5 minutes. Tint 9 Tbsp. red and 2 Tbsp. tablespoons black. Leave remaining icing white. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Place red icing in a pastry bag. With a #3 round pastry tip, pipe Santa's hats and suits. Once the red icing is dry, use black icing with a #1 round tip for eyes, mittens, belts and boots. With white frosting and a #2 round tip, add the trim for hats and suits. Use the same tip for mustaches and beards. If desired, use sprinkles for belt buckles and mouth.