Holiday Peppermint Meringue Kisses Recipes

PEPPERMINT MERINGUES

Steps:

• In a bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. , Bake at 225° for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door ajar until cool, for at least 1 hour. Store in an airtight container.

PEPPERMINT MERINGUES

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
• In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
• Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

SUPER EASY PEPPERMINT KISSES

Steps:

• In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
• Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
• Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
• Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
• Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.