These cookies are hands-down my kids' favorite holiday cookie! They are crispy on the outside but they melt in your mouth just like cotton candy! Not to mention these Santa hat meringue cookies are absolutely adorable to look at!
You'll then need to transfer your meringue into a piping bag. I find it easiest to do this when I first place the piping bag into a large plastic cup. Because trying to hold one of these floppy guys while spooning in sticky meringue is nearly impossible!
Then you just follow these steps- first you pipe small triangles all over your baking sheet. They can be super-close together because these cookies will not rise. Next you sprinkle the triangles with your red sugar, and then tap on the baking shed held over your sink to remove some of the excess red sugar. Then you can pipe on the pom-pom for the top of the hat, and the squiggle poms for the bottom of the hat. (I used a #18 Wilton tip for all of my piping work- including the triangles).
- 2 egg whites (at room temperature)
- 1/3 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/2 cup sugar
- Red colored sugar
- Preheat the oven to 200°.
- Using your electric mixer, beat the egg whites until soft peaks begin to form.
- While continuing to beat, slowly add in the cream of tartar and vanilla extract, and then drizzle in the 1/2 cup of sugar. Continue to be until the peaks stiffen.
- Spoon the meringue into a piping bag fitted with a #18 tip.
- Pipe small triangles on a parchment or silpat-lined baking sheet. Make sure to leave about a 1/4 of the meringue left in the piping bag.
- Sprinkle the triangles with the red sugar and then shake off the excess sugar from the baking sheet.
- Pipe pom-pons on top of each of the triangles for the hats and then trim the bottom of the Santa's hat with the meringue.
- Bake the hats until they are hard but but not browned- about 1 hour and 20 minutes. Turn off the oven and leave the hats in for another hour to crisp before removing them from the oven.