Meringue Santa Hats

• 2 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon vanilla extract
• 1/2 cup sugar
• Red colored sugar

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
2. Preheat oven to 250u0b0. Add cream of tartar and vanilla to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a #8 round tip. Fill bag with one-fourth of the meringue; set aside. Prepare a second piping bag, using a #12 round tip; fill with remaining meringue.
4. Using bag with the #12 tip, pipe 36 Santa hat triangles (2 in. tall) onto parchment paper-lined
5. . Sprinkle with red sugar. Use first bag to pipe white trim and pompoms on hats.
6. Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour.
7. Remove hats from paper. Store in an airtight container at room temperature.

egg whites, cream of tartar, vanilla, sugar, red colored sugar

Taken from www.tasteofhome.com/recipes/meringue-santa-hats/ (may not work)