Santa Hat Meringue Recipe
- Yield: 24-2 inch meringues 1x
Ingredients
Units
Scale
3 large eggs, use and separate egg whites only, room temperature
1/2 teaspoon cream of tarter
1/2 teaspoon almond extract
1/2 cup granulated sugar
Red colored sugar
Instructions
- 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.
Notes
* Recipe adapted from Bonnie Hawkins, Elkhorn, Wi- Taste of Home Christmas 2015 Cookbook.
Find it online: https://lizbushong.com/santa-hat-meringues/
