Candy Cane Kisses

Author: Canadian Living

The trick to making these meringue stripes look like candy canes is so easy you won't believe it.

  • Portion size 70 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

  • 2 egg whites
  • 1 pinch cream of tartar
  • 1/4 teaspoon peppermint extract
  • 1/2 cup granulated sugar
  • 1 small jar red paste food colouring

Method

Line 2 rimless baking sheets with parchment paper; set aside.

In bowl, beat egg whites with cream of tartar until soft peaks form; beat in peppermint. Beat in sugar, about 2 tbsp (25 mL) at a time, until stiff glossy peaks form.

Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrush or cotton swabs, brush inside of bag with 2 stripes of red food colouring opposite each other.

Spoon meringue into bag. Pipe 1-inch (2.5 cm) kisses on prepared sheets, 1 inch (2.5 cm) apart. Bake in top and bottom thirds of 200°F (100°C) oven until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 30 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)

Nutritional facts Per cookie: about

  • Sodium 1 mg
  • Protein trace
  • Calories 6.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g
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Candy Cane Kisses

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