Ingredients
2 large egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup sugar
Red colored sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Stabilized meringue powder — royal icing, buttercream, cookies
Stand mixer for bread dough, pastry, meringues, butter churning
Copper ions stabilize egg whites — fluffier, more stable meringue
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 250°. Add cream of tartar and vanilla to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #8 round tip. Fill bag with one-fourth of the meringue; set aside. Prepare a second piping bag, using a #12 round tip; fill with remaining meringue. Using bag with the #12 tip, pipe 36 Santa hat triangles (2 in. tall) onto parchment paper-lined . Sprinkle with red sugar. Use first bag to pipe white trim and pompoms on hats. Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove hats from paper. Store in an airtight container at room temperature.