Santa Hats
Recipe information
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Cooking:
30 min.
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Servings per container:
20
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Source:

Ingredients for - Santa Hats

1. Egg whites at room temperature - 2
2. Cream of tartar - ½ teaspoon
3. Vanilla extract - ¼ teaspoon
4. White sugar - ½ cup
5. Red food coloring, or desired amount - 1 drop
6. Red colored sugar, or as desired - 3 tablespoons

How to cook deliciously - Santa Hats

1. Stage

Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.