Super Easy Peppermint Kisses Food

PEPPERMINT KISSES

Steps:

• Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.

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.

PEPPERMINT TWIST KISSES

Steps:

• Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

CHOCOLATE PEPPERMINT KISSES

Steps:

• Beat egg whites and salt at a high speed until stiff but not dry.
• Add sugar gradually.
• Beat 5 minutes longer or until very stiff.
• Fold in vanilla, chocolate chips and crushed peppermint candy.
• Drop from teaspoon onto greased cookie sheet.
• Bake at 250 degrees about 45 minutes.

PEPPERMINT MERINGUE KISSES

Steps:

• Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper.
• In a food processor, pulse the sugar until finely ground and transfer to a bowl. Pulse the peppermint candies until finely chopped; transfer to a measuring cup. Return any large pieces to the processor and pulse a few more times. You should have a scant 1/2 cup crushed candy.
• Using an electric mixer, beat the egg whites and cream of tarter on medium-high speed until soft peaks form. Slowly add the sguar and continue beating until the whites for stiff glossy peaks. Fold in the crushed peppermints. Drop the mixture by teaspoonfuls about 1 inch apart on baking sheets.
• Bake the cookies for 25 minutes. Reduce the oven temperature to 250 degrees and bake for 25 minutes longer. Let cool completely on a wire rack.

PEPPERMINT CANDY CANE KISS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, sugar, eggs, vanilla extract, and peppermint extract in a large bowl; beat with an electric mixer until smooth. Mix in flour, baking soda, and salt. Shape dough into 1-inch balls and place on ungreased baking sheets.
• Bake in the preheated oven until edges are golden, 9 to 10 minutes. Remove from the oven and press a white chocolate kiss in the center of each cookie. Immediately place the baking sheets in the freezer so the candy does not melt. Remove after 15 minutes. Repeat with remaining dough.

PEPPERMINT MERINGUE KISSES

Steps:

• Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.
• Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
• Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove bowl from the mixer.
• Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape.
• The cookies can be dropped by spoonful onto the baking sheet. Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart.
• Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.
• Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.

PEPPERMINT KISS FUDGE RECIPE

Steps:

• Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
• Place milk chocolate chips and half the can of sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.
• Once everything is melted together, place the melted chocolate chips in the bottom of the foil covered pan. Place in the fridge.
• Place white chocolate chips and the other half of the can of sweetened condensed milk in the medium saucepan over low heat. Stir until chips and milk are melted.
• Once melted, pour on top of the milk chocolate layer and stick it back in the fridge.
• Place Hershey's Kisses in the medium saucepan over low heat and stir until melted.
• Pour over the white chocolate layer.
• Sprinkle the crushed candy canes over the top before white chocolate cools.
• Let cool, cut into squares and serve.

LIZ'S PEPPERMINT KISSES.

Steps:

• Preheat the oven to 175.
• Place a small pan of water on the stove and heat till simmering. Place egg whites in a mixing bowl and pour in the sugar. Move the mixing bowl over to the simmering water, but make sure the bottom does not touch the water. Gently stir the sugar and egg whites together for 2 minutes until the eggs warm up.
• Using the whisk attachment, mix on high speed until you have firm peaks. Gently mix in peppermint extract until combined. Place a pastry bag fitted with a star tip into a large drinking glass and fold back the sides. Spoon the meringue into the bag and pull up the sides. Pipe onto 2 parchment lined baking sheets and place in the oven. Bake until the meringues are crisp, but have no color on them. This takes about 1 1/2 to 2 1/2 hours depending on the size. Turn the oven off and leave the door ajar to let them cool completely.