Santa Hats

Santa Hats

Mom_Of_Two

"Super festive, super easy, and super tasty! Does it get any better?? :) My kids love how the meringue melts in their mouths! If you leave the oven door open just a little it can help keep the meringue from browning."
Added to shopping list. Go to shopping list.

Ingredients

2 h 50 m servings 29 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

These turned out super cute and tasted like cotton candy. The recipes was easy to follow. I had never made meringue before and was leery of it after I tried to make macaroons but these were perf...

these turned out great! They tasted amazing and were perfect for a christmas program. I didn't make any changes. Thanks for the awesome recipe

I loved this recipe! Super easy to make, which since this was my first time making meringue, was appreciated! I decided to put more red coloring and not do the sprinkles. I also let mine cool ou...

Horrible recipe.. Very little guidance about how long to whip it for and the first time I made it, it came out so runny I had to toss the whole batch and start over...don't waste your time unles...

Other stories that may interest you