Santa hat meringues

Ingredients

• 2 egg whites
• 1/2 cup sugar
• red food coloring
• 1.4 oz white chocolate
• 2 Tbsp grated coconut

Materials

• Electric mixer
• Piping bag (optional)

Preparation

• Whisk the egg whites with half the sugar. When the whisk starts to leave tracks in the mixture, add the other half of the sugar.
  Whisk until the meringue forms peaks when you lift the whisk.
• Take a tablespoon of white meringue, then color the rest of the meringue red.
  
• Form red meringue hats on a baking tray. Use scissors to cut the tip of each hat. Then, make small pom-poms on top of each hat with the white meringue.
• Bake for 75 minutes at 250°F (120°C).
  
• Melt the chocolate, and dip the base of the hat in it. Then dip it in the grated coconut. Do the same with the pom-pom on the hat.
• And there you have it, your Santa Claus meringues are ready!
  

Observations

No piping bag? No worries! Use a freezer bag with a corner cut off ;-)

For successful meringues: Ideally, use egg whites at room temperature, or even aged egg whites. So, either take the eggs out a few hours before making your meringue, or separate the whites from the yolks 1 to 2 days in advance and keep the whites out of the refrigerator in a sealed airtight container.

Questions

Photos of members who cooked this recipe