Santa Hats

Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. (5 minutes)

In a clean, grease-free bowl, beat egg whites until soft peaks form. Add cream of tartar and vanilla extract, continuing to beat until well combined. (5 minutes)

Gradually add the white sugar, beating continuously until the meringue forms stiff, glossy peaks. This is crucial for the structure of your hats! (7 minutes)

Divide the meringue into two bowls, reserving approximately 1/4 of the meringue in one bowl. Add red food coloring to the larger portion (3/4) and gently fold until the color is evenly distributed. (3 minutes)

Transfer the red meringue to a piping bag fitted with a small round tip. Pipe Santa hat shapes – triangles about 1 1/2 inches tall, bending slightly at the tip – onto the prepared baking sheet. Sprinkle generously with red colored sugar. (20 minutes)

Transfer the remaining white meringue to a separate piping bag, also fitted with a small round tip. Pipe small white pom-poms onto the tip of each hat and create a fluffy white trim along the base of each hat. (15 minutes)

Bake in the preheated oven for 1 hour and 20 minutes, or until the meringue is hard and dry but not browned. To prevent browning, prop the oven door slightly ajar with a wooden spoon. (1 hour 20 minutes)

Turn off the oven and let the meringue cookies cool completely inside the oven for at least 1 hour. This slow cooling process helps to prevent cracking. (1 hour)