Santa Hat Meringues
Santa Hat Meringues are whipped egg whites coated with red sugar in the shape of a santa hat trimmed with white cuff and pompom. These are so much fun to make. The recipe makes 24 and are light and airy to eat. They will look perfect on your Christmas Cookie Tray or packaged as a gift.
Santa Hat Meringues is an adapted recipe that I found in the Taste of Home Christmas 2015 cookbook, that was submitted by Bonnie Hawkins, from Elkhorn , Wisconsin. She makes these adorable meringues with her grandchildren and now you can too. Its not too late this season to create these sweet little meringues. To make this recipe my own, I changed the instructions a bit and added a different flavoring. Recipe here: http://serveitupsassy.com/santa-hat-meringues/
Santa Hat Meringue Tips:
Tip #1: It is important to work with room temperature egg whites and mixing bowl. By doing this, your meringue will whip up beautifully.
Tip #2: Make sure your mixing bowl and wire whisk are clean and grease- free before whipping the egg whites. The whites will not rise and whip like they should if you have any residue of grease.
Tip # 3: You have to use cream of tarter with the egg whites. ” One of the best known uses for cream of tartar is for stabilizing egg whites while whipping them. A pinch of cream of tartar added while the whites are being whipped will strengthen the matrix of bubbles and help prevent the egg foam from collapsing too quickly. The tartar also helps to increase the volume of the egg foam and keeps them bright and white.” (quote by the Kitchen blog)
Tip #4: Using piping tip # 12 is a smooth round opening large enough to pipe the hat shape. Tip # 32, a shell design, created the cuff and pompoms. The original recipe recommended tip #12 and tip# 8. I also used the disposable wilton piping bags.
Tip #5: After whipping the meringues and piping them on to the baking sheet the next step was to sprinkle with red sugar. Realizing that there was a lot sugar on the baking sheet that needed to be removed before baking, I discovered that the meringues would stay in place when I picked up the parchment paper. So… with that in mind, I picked up the parchment paper and gently rolled the sugar to coat all sides of the meringue hats. After coating everything with the sugar, I removed the excess sugar. Then with remaining meringue in another piping bag, I piped the white cuff and pom pom. Leaving excess sugar on the baking sheet would burn, especially the amount of sugar that I used.
Tip #6: If you want to remove the point on the piped meringues, wet your finger with water and lightly touch the point, it will be removed.
Tip #7: Do not open the oven door once you place the meringues in the 240 degree oven. They will sink if you do. After 40 minutes of baking, turn the oven off and leave the meringues in the oven to dry for at least one hour.
Tip#8: Remove the meringues from the parchment baking sheet only after they are completely cool. Cooled meringues will automatically release from the pan.