Santa Meringue Cookies

These Santa meringue cookies are easy and sweet with a holly, jolly holiday look. They're perfect for the Christmas season.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 1 15

Cooling Time 2

Total Time 4

Servings Cookies

Preheat the oven to 215F or 100C
Fill a medium pot with at least 1 1/2 inches of water, wait until it boils, then reduce the heat letting the water simmering gently.
Combine egg whites and sugar in a clean and heat proof bowl.
Set over steaming water, stirring and scraping constantly using a flexible spatula, until egg whites hold steady at 175°F (79°C), between 8 and 10 minutes.
Take it off the heat, using an electric mixer whisk until it cools down and gets glossy for 8-10 minutes.
You can also transfer to a stand mixer fitted with a whisk attachment and whip at high speed until meringue is glossy.
Prepare red, black, very pale pink (for the body parts) meringue.
Red and pale pink meringue mixture should have a large piping tip. ( no.10)
Prepare 3 piping bags (pale pink, black and white) without piping tips ( pale pink again for the nose and ears)
Pipe little santa claus onto the baking sheet following the steps in the pictures.
Start with a white circle, pipe red body part in the circle.
Continue with pale pink meringue, pipe the santa claus’ head.
Using white meringue, pipe buttons and mustache.
In 4th step using pale pink, pipe nose and ears. With black meringue add the eyes.
As the last step make the hat.
Bake for 1 hour and 15 minutes at 215F.
Turn off oven and let cookies cool inside oven until crisp, 2 hours.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Serving: 1Cookie