Chocolate Peppermint Meringue Kisses Food

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.

HOLIDAY PEPPERMINT MERINGUE KISSES

Steps:

• 1. In a 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-in. hole in a corner. Squeeze 1-1/2-in. kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225° for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container. Makes 3-3 1/2 dozen. *This last time I made them I added 1/2 cup mini chocolate chips (beat into the stiffly beaten egg whites), 6 drops red food coloring to tint them pale pink (added after the sugar), and got 43 cookies! :D

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.