Santa Hats recipe
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Ingredients
- 2 egg whites at room temperature ½ teaspoon cream of tartar ¼ teaspoon vanilla extract ½ cup white sugar 1 drop red food coloring, or desired amount 3 tablespoons red colored sugar, or as desired
Nutrition Info
- 28.6 caloriescarbohydrate: 7 gcholesterol: : -fat: : -fiber: : -protein: 0.4 gsaturatedFat: : -servingSize: -sodium: 5.6 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Santa Hats
Directions
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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.