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Santa Hat Meringue Recipe

Santa Hat Meringue- ready to bake
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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

  1. Preheat oven to 250.  Line baking sheet with parchment paper set aside.
  2. Place egg whites in stand mixing bowl, add cream of tarter and beat on low until whites are frothy.  Add extract.
  3. Gradually add sugar 1 tablespoon at a time, beating well.
  4. Beat egg whites on high speed until stiff glossy peak forms.
  5. Fill piping bag fitted with #12 tip with half of the meringue.
  6. Fill another piping bag fitted with #8 or shell tip with remaining half of meringue.
  7. 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.
  8. Place meringues on paper back on the baking sheet, pipe fur trim and pompoms, using the tip 8.
  9. 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.
  10. 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/