Description
Light and airy meringue cookies with a festive peppermint flavor from crushed candy canes. These sweet treats are a perfect holiday dessert.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 cup crushed candy canes
- 1/4 teaspoon peppermint extract
Instructions
- Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
- In a clean, dry bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is dissolved.
- Gently fold in the peppermint extract and the crushed candy canes.
- Transfer the meringue to a piping bag fitted with a large star tip. Pipe small kisses onto the prepared baking sheets.
- Bake for 1 hour and 30 minutes. Turn off the oven and let the meringues cool in the oven for another hour.
Notes
- Ensure your bowl and beaters are completely free of any grease for the best volume.
- Crush the candy canes into small pieces, but not a fine powder, for the best texture.
- Store your meringue kisses in an airtight container at room temperature to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 kisses
- Calories: 45
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg