Peppermint Meringue Kisses
Peppermint Meringue Kisses
5 large egg whites
3/4 cup granulated sugar
1 1/4 cup powdered sugar
2 - 3 drops red food coloring
1 to 2 tsp Peppermint extract ( I like this brand for the most natural flavor)
Melted chocolate
Crushed candy canes
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 the egg whites on medium low until little bubbles form along the edge of the mixture. Increase speed to high and gradually add in the granulated sugar. Whisk until stiff glossy peaks form. Carefully fold in powdered sugar followed by food coloring and peppermint extract (work quickly once you add the peppermint extract - adding the extract can cause the egg whites to deflate and break down)
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.