While the classic holiday deserts like cookies, cakes and pies are always delicious, there are times when you want something a little unusual, yet still festive and delicious. After all–you don’t want to show up to a holiday bake sale or carry-in with the same boring holiday desert recipe that three other people have also made. You want to bring the show-stopper, the one that stands out, the one that everybody is talking about.
That’s where these Santa Hat Meringues come in.
Not only are these Santa Hat cookies adorable, but they are like nothing the other party guests will have seen before. After all, most people think of meringue on a cake, so meringue cookies are sure to be a special treat.
This recipe is perfect for an intermediate level cook–someone know has some of idea of what they are doing and is ready to take their holiday baking to the next level. It does require a few ingredients and tools you might not already have on hand as well as a few baking techniques you may not have tried before–but that’s what makes this holiday desert recipe unlike all the others.
Why make the same old same old when this year you could make something truly unique and fun? This year, get creative in the kitchen and try something new with these yummy Santa Hat Meringues!Print
Santa Hat Meringues (Yield about 40 hats)
- 4 Egg Whites (at room temperature)
- 2 1/2 cup Powdered SUgar
- 1/2 tsp Cream of Tartar
- Red GelFood Coloring
- 10 Mini Marshmallows
- Place parchment paper on 2 cookie sheets.
- Preheat oven to 200.
- Whip egg whites at high speed until stiff peaks form.
- Gradually add in powdered sugar about 1/2 cup at a time while whipping on high (scrape down sides periodically).
- Add in cream of tartar and whip briefly to blend.
- Use a round tip and transfer 1/4 of mixture to piping bag.
- Pipe about 1″ circles to form the withe base of each hat.
- Add in red food coloring and whip until deried color is reached and blended.
- Use a star tip and transfer mixture to piping bag.
- Pipe in a circular motion making smaler cirles as you go upward (like soft serve ice cream).
- Bake meringues for 2 hours.
- Turn off oven and leave meringues in with door slightly open for 1 more hour.
- cut each marshmallow into fourths.
- Make a “glue” to attach the marchmallows to the tips of the hats by mixing 1/4 cup powdered sugar with several drops of water and mixing well.
- Gently dab this on with a toothpick and press marshmallow in place.