Santa Claus Meringue Cookies
Light and airy, these adorable treats are made from a sweet Swiss meringue, shaped like Santa himself, and baked to perfection.
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Ingredients
- 3 egg whites
- 6 oz sugar
- Red, black, and pink food coloring (water-based gel)
- 5 piping bags
- 2 large round piping tips
Instructions
- Preheat your oven to 100°C (215°F). Get your ingredients and piping bags ready—it’s time to get festive!
- Fill a medium pot with at least 1 ½ inches of water and bring it to a gentle boil. Then, reduce the heat to a simmer.
- In a clean, heat-proof bowl, combine the egg whites and sugar. Place the bowl over the simmering water, and gently stir the mixture with a spatula. The goal here is to dissolve the sugar while heating the egg whites to 175°F (79°C). This should take around 8-10 minutes.
- Once the egg whites and sugar have reached temperature, take the mixture off the heat. Use an electric mixer (or stand mixer with a whisk attachment) to beat the mixture until it cools down and becomes glossy and stiff—this should take another 8-10 minutes.
- Preparered, black, very pale pink (for the body parts) meringue. Red and pale pink meringue mixture should havea large piping tip. ( no.10). Prepare 3piping bags (pale pink, black and white) without piping tips ( pale pink againfor the nose and ears)
- Now for the fun part—time to make Santa! On a baking sheet lined with parchment paper.
- Start with a white circle as the base.Pipe the red suit on the bottom half and the pale pink face on the top half.
- Use the white meringue to create Santa’s mustache and buttons.
- With the pale pink, add Santa’s nose and ears. Use black meringue to dot on his eyes. Finally, top Santa off with a red hat!
- Bake the cookies in the oven for 1 hour and 15 minutes at 215°F. This low, slow baking helps the meringue dry out and hold its shape.
- Once the baking time is up, turn off the oven and let the cookies cool inside for about 2 hours. This step helps them firm up and become delightfully crisp.