Meringue Santa Hats
No need for perfection, even droopy hats are simply adorable and will make a fun and festive addition to your cookie 'eggs-change'.
- Prep time: 25 min
- Makes: about 4 dozen meringues
- Cook time: 120 min
1 meringue hat
- Fat.1.5 g
- Saturated Fat.1 g
- Cholesterol.0 mg
- Carbohydrates.7 g
- Fibre.0 g
- Sugars.6 g
- Protein.0.3 g
- Sodium.20 mg
- Potassium*.10 mg
|(For Decorating)||Decorator's sugar, flaked coconut or sprinkles|
|Red gel food colouring|
|6 oz / 180 g||chopped white chocolate (approx.)|
|2 cup / 500 ml||icing sugar, sifted|
|1/2 tsp / 2 ml||cream of tartar|
|1/2 cup / 125 ml||Naturegg Simply Egg Whites, well shaken|
Preheat the oven to 175°F (85°C). Line large, rimmed baking sheets with parchment paper; set aside. Beat egg whites with cream of tartar and salt on medium-low speed until soft peaks form.
Gradually add icing sugar, a spoonful at a time, beating until fully incorporated. Increase speed to high and beat until egg whites are glossy and hold a stiff peak.
Spoon 1/2 cup (125 ml) meringue mixture into a small piping or zip top bag; set aside. Add about 1 tsp (5 ml) gel colouring to remaining meringue; folding gently until mixture reaches desired colour.
Spoon tinted meringue into a large piping bag, fitted with a plain, 1/4-inch (5 mm) tip. (Or spoon into a large, plastic re-useable bags; snip 1/4 inch/5 mm from the corner).
Pipe in a circular motion, making smaller circles as you go up and then pull away for a tip (like soft serve ice cream). Use the white meringue to pipe a small white 'pompom' on the tip of each hat.
Bake for 2 hours, rotating pans once as needed, or until meringues are dry but not browned. Cool completely.
Melt white chocolate in a bowl set over simmering water. Dip meringue bases first into white chocolate and then into sugar, coconut or sprinkles to create a fringe garnish. Return to parchment until set.
Reserve meringues in an airtight container for up to 3 days.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More