Cable Knit Hat Meringue Cookie Recipe
Don’t these cable knit hat meringue cookies just make you want to snuggle up with a cup of hot cocoa? I was inspired to make these after seeing this beautiful Cable Knit Sweater Meringue Cake tutorial on my friend Haniela’s blog. My vanilla flavored meringue cookie recipe has a hint of salted caramel (I used this flavoring) and it’s perfect for creating these fluffy, melt-in-your-mouth sweet treats.
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I usually make meringue cookies without cream of tartar, which always works out just fine for me. However, using cream of tartar does improve the consistency and makes the meringue last a bit longer without deflating, giving you plenty of time to pipe the details of these cable knit hat cookies. Get the printable recipe below and watch the video to see how I piped the details.
The pom poms are flocked with granulated sugar to give them their soft and fuzzy appearance. I used a mixture of meringue powder and water to make the sugar stick.
Here’s what you’ll need to make these cable knit meringue cookie hats
- Meringue recipe (available in my Cookie Art Club)
- Hat template (available in my Cookie Art Club)
- Parchment paper
- Edible ink marker to trace the template (washable marker is fine too, the ink won’t be touching the meringue anyway)
- Decorating bag
- Decorating tip 10
- Decorating tip 16
- Decorating tip 3
- Icing spatula
- Meringue powder and water to make edible glue
- Brush (I used the round brush from this set)
- Granulated sugar for coating the pom poms
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Meringue Cookies - Cable Knit Hats
These meringue cookies are light, sweet, and delightfully crispy.
Ingredients
- 1/2 cup egg whites (I used 3 large egg whites)
- 3/4 cups sugar
- 1/2 teaspoon cream of tartar (optional but recommended)
- 1/4 teaspoon salted caramel flavoring (optional)
- 1/2 teaspoon vanilla
- Brown and yellow food coloring
- Meringue powder and water for edible glue (just a couple of tablespoons or so)
- granulated sugar for coating pom poms
Instructions
- Begin by tracing the hat template on a piece of parchment paper with an edible ink marker.
- Combine egg whites and sugar in a heat proof bowl.
- Place the bowl over a pot of simmering water and whisk the mixture until it is warm to the touch and the sugar is completely dissolved.
- Remove the mixture from the heat and beat on high speed with an electric mixer until the meringue holds a soft peak.
- Add the extract (any flavor you like) and mix to combine
- Add a drop of brown and a drop of yellow food coloring.
- Continue to beat on high speed until the meringue holds stiff peaks.
- Place the meringue into a piping bag fitted with a coupler and a tip 10.
- Place the parchment paper template on a baking sheet (ink side down).
- Fill in the hats with the meringue and smooth them with a spatula.
- Pipe pom poms in between the hats on the tray.
- Change the tip to a star tip and add details to the hats with the star tip.
- Change the tip to a number 3 and add details to the hats with the tip 3.
- Bake the meringue cookies at 185ºF for 2 hours.
- Allow the meringue cookies to cool completely before removing them from the parchment paper.
- Create edible glue by mixing meringue powder with water and apply the mixture to the pom poms with a brush.
- Dip the pom poms into granulated sugar.
- Attach them to the hats with the edible glue.
Notes
- After two hours of baking, check the meringue cookies for doness by removing them from the oven and allowing them to cool for a few minutes. They should be dry to the touch and sound hollow when tapped. If they still feel soft, put them back into the oven and repeat the test every 30 minutes.
- The meringue cookies should easily peel from the parchment paper when they are completely cool.
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