Santa Hat Meringue Recipes

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.

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 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 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.