Santa Hat Meringues

7. 10. 2025

You will impress more than one guest with this cookie!

Not only does it look beautiful, but it tastes even better. And yet, it is so easy to prepare.

See for yourself.

Ingredients:

• 4 large egg whites
• 1 pinch of salt
• ½ teaspoon cream of tartar
• 1 cup powdered sugar
• red gel food coloring
• 10 ounces white chocolate, finely chopped
• 1 and ½ cups shredded coconut

Method:

• Preheat the oven to 225°F and line 2 large baking sheets with parchment paper.
• Using an electric mixer, beat the egg whites and salt in a large bowl on medium-high speed until stiff peaks form, 5 to 7 minutes.
• Add the cream of tartar, then increase the speed to high and gradually add the sugar 1 tablespoon at a time.
• Wait 4 to 5 seconds between additions until the meringue forms stiff, glossy peaks.
• Transfer 1/3 cup of the plain meringue to a small piping bag with a small round tip. 
• With the mixer running, add the food coloring to the remaining meringue and tint to the desired color.
• Transfer the red mixture to a large piping bag with a large star tip. 
• Pipe Santa hats onto the prepared baking sheets, spacing them 1½ inches apart. 
• Using the reserved plain meringue, top each peak with a dot (for the cotton ball). 
• Bake, rotating the pans halfway through, until no longer tacky but still soft, 60 to 65 minutes. 
• Leave to cool completely on the baking sheet.
• Once the meringues have cooled, melt the white chocolate in the microwave.
• Dip the bottom centimeter of each cap into the melted chocolate, shake off the excess, then immediately wrap in coconut.
• Do the same with the white top of the cap.
• Transfer back to parchment paper lined baking sheets and let set.
• Bon apetite!

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