Peppermint Meringue Kisses

PeppermintMeringue Kisses

Makes24

1Cup Confectioners’ Sugar

2Whites From Large Eggs

1/8Teaspoon Pure Peppermint Extract

1/3Cup Peppermint Hard Candies, Finely Chopped

Heat the oven to 175F. Line 1 large cookie sheet with parchment (not a nonstick liner). Sift the confectioners’ sugar twice to remove all lumps and divide into two fairly equal portions.
Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of confectioners’ sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining confectioners’ sugar over the meringue and gently fold in until blended.
Scoop the meringue into a large pastry bag fitted with a large (#8) star tip. Pipe swirled kisses (about 1 inches wide and 2 inches high) about 1 inch apart onto the prepared cookie sheet. Sprinkle the finely chopped peppermint candies over the kisses.
Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Serve immediately or cover and store at room temperature for up to 1 week.

Switch-Ins:

Inplace of the peppermint extract, switch in the following:

Inplace of the peppermint candies, switch in one of the following:

Gussyit Up:

Stir1/3 cup mini chocolate chips, chopped pistachios, or toastedsweetened shredded coconut into the meringue before shaping andbaking.

ChangeIt Up:

Inplace of the pastry bag, drop the meringue by 2 tablespoonfuls on theprepared cookie sheet and continue with the recipe.

Recipe Credit: Desserts 4 Today
Photo Credit: Fine Cooking