Candy Cane Kisses Candy Cane Kisses

Author: Canadian Living

For red-and-green-striped kisses, add 2 stripes of green food colouring beside red stripes.

  • Portion size 70 servings



In bowl, beat egg whites with cream of tartar until soft peaks form; beat in peppermint extract. Gradually beat in sugar until stiff, glossy peaks form.

Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small, clean paintbrush or cotton swab, 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, about 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets. Bake in 200°F (100°C) oven until dry, about 1-1/2 hours.

Turn off oven; let stand in oven for 30 minutes. Transfer to racks; let cool.

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