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Santa Hat Meringues

Anna Helm-Baxter's Santa Meringe Hats
Anna Helm-Baxter's Santa Meringe HatsNathan Congleton / TODAY
Cook Time:
1 hr
Prep Time:
30 mins
4 dozen

Chef notes

These sweet little treats are perfect for popping at the end of your holiday meal.

Technique tip: Pipe at an angle to create floppy hats.

Recipe via Woman's Day.


  • 4 large egg whites
  • 1 pinch kosher salt
  • 1/2 teaspoon cream of tartar
  • 1 cup superfine sugar
  • Red gel food coloring
  • 10 ounces white chocolate, finely chopped
  • cups finely shredded coconut



Heat oven to 225°F and line 2 large baking sheets with parchment paper.


Using an electric mixer with the whisk attachment, 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, waiting 4 to 5 seconds between additions, until the meringue forms stiff glossy peaks; transfer 1/3 cups 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 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. Let cool completely on the sheet.


Once cool, melt the white chocolate in microwave. Dip the bottom 1/2 inch of each Santa hat into the melted chocolate, shaking off any excess, then immediately coat in the coconut. Repeat with the cotton ball. Transfer back to the parchment-lined baking sheets and let set.