Description
Santa Hat Meringues (Yield about 40 hats)
Ingredients
Scale
- 4 Egg Whites (at room temperature)
- 2 1/2 cup Powdered SUgar
- 1/2 tsp Cream of Tartar
- Red GelFood Coloring
- 10 Mini Marshmallows
Instructions
- 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.
