Ingredients

Directions

1. Preheat the oven to 175°F (85°C). Line large, rimmed baking sheets with parchment paper; set aside. Beat egg whites with cream of tartar and salt on medium-low speed until soft peaks form.

2. Gradually add icing sugar, a spoonful at a time, beating until fully incorporated. Increase speed to high and beat until egg whites are glossy and hold a stiff peak.

3. Spoon 1/2 cup (125 ml) meringue mixture into a small piping or zip top bag; set aside. Add about 1 tsp (5 ml) gel colouring to remaining meringue; folding gently until mixture reaches desired colour.

4. Spoon tinted meringue into a large piping bag, fitted with a plain, 1/4-inch (5 mm) tip. (Or spoon into a large, plastic re-useable bags; snip 1/4 inch/5 mm from the corner).

5. Pipe in a circular motion, making smaller circles as you go up and then pull away for a tip (like soft serve ice cream). Use the white meringue to pipe a small white 'pompom' on the tip of each hat.

6. Bake for 2 hours, rotating pans once as needed, or until meringues are dry but not browned. Cool completely.

7. Melt white chocolate in a bowl set over simmering water. Dip meringue bases first into white chocolate and then into sugar, coconut or sprinkles to create a fringe garnish. Return to parchment until set.