Peppermint Meringue Kisses

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Peppermint Meringue Kisses

  • 4 egg whites, at room temperature

  • 1/4 tsp. cream of tartar

  • 1 cup superfine sugar

  • 1 to 2 drops of red food coloring

  • 1 tsp. peppermint extract

  • 12 oz. semi-sweet chocolate, melted

  • Crusted candy canes for garnish 

Pre-heat oven to 225°F. (or the lowest temperature on your oven) Line two sheet trays with parchment paper.

In the bowl of a stand mixer fitted the whisk attachment mix on medium low the egg whites and cream of tartar until little bubbles form along the edge of the mixture. Increase speed to  high and whisk until soft peaks form. Add the peppermint extract and slowly drizzle in sugar. Continue beating until meringue is glossy white with stiff peaks.  Fold in red food coloring if using. 

Fill a piping bag fitted with a large star tip with the meringue. Pipe out meringue into kisses with about 1" space between them. (Depending on how big you make the kisses you should pipe out about 24)

Bake meringues for 45 minutes, rotating pan halfway through. Kisses should be dry to the touch. Turn off oven and let meringues cool in the oven as the oven cools. 

When cool dip the bottom of the meringues into melted chocolate and then into a bowl of crushed candy canes. Place on a parchment lined baking sheet to dry. Store the meringues in an airtight container up to 4 days.

Makes about 2 dozen kisses.