Meringue Santa Hats

SANTA HATS

12/24 UPDATE: Here are mine in the oven. Pretty easy, but ultimately a lot effort (I didn't like waiting the 2.5 hours for them to bake and sit. But, they were a hit with the kids we delivered them to today.

I spotted this easy treat while sitting at the allergist's office the other day. It is in this month's issue of Family Fun Magazine. I just might try these this weekend.







These crispy confections are brimming with kid appeal, and they're easy to make by the trayful for holiday parties.




2 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar




Step 1 Heat the oven to 200° F. With an electric mixer, beat the egg whites until soft peaks start to form. Beating all the while, add the cream of tartar and vanilla extract, then slowly add the 1/2 cup of sugar. Continue to beat until the peaks stiffen.






Step 2 Spoon the meringue into a quart-size plastic bag. Snip off a corner and pipe 2 dozen 1 1/2-inch-tall Santa hat triangles onto a parchment-lined baking sheet (you should have about 1/4 of the meringue left).







Step 3 Sprinkle the triangles with the red sugar, then use the remaining meringue to give each one a pom-pom and trim. Bake the hats until they're hard but not browned, about 1 hour and 20 minutes. Turn off the oven and leave the hats in it for an hour to crisp before removing.