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

Nutritional Information

1 meringue hat

  • Calories
    .
    40
  • 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
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

Ingredients

(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
Pinch salt
1/2 tsp / 2 ml cream of tartar
1/2 cup / 125 ml Naturegg Simply Egg Whites, well shaken

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. Bake for 2 hours, rotating pans once as needed, or until meringues are dry but not browned. Cool completely.

  7. 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.

Tips

  1. Reserve meringues in an airtight container for up to 3 days.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

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