Peppermint Kisses Recipe

5 6 6
Peppermint Kisses Recipe
Peppermint Kisses Recipe photo by Taste of Home
Publisher Photo

Peppermint Kisses Recipe

Read Reviews
5 6 6
Publisher Photo
"These are fun, refreshing and low in fat!" notes field editor Lynn Bernstetter of Lake Elmo, Minnesota.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 1-1/2 hours + cooling

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 regular-size peppermint candy canes (one green, one red), crushed

Directions

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.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg whites to bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle half with crushed red candy canes; the other half with green.
Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container. Yield: about 3 dozen.
Originally published as Peppermint Kisses in Taste of Home December/January 1996, p12

Nutritional Facts

1 cookie: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 2 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 regular-size peppermint candy canes (one green, one red), crushed
  1. Let egg whites stand at room temperature 30 minutes.
  2. 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.
  3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg whites to bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle half with crushed red candy canes; the other half with green.
  4. Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container. Yield: about 3 dozen.
Originally published as Peppermint Kisses in Taste of Home December/January 1996, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppermint Kisses

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
muffbear74 User ID: 209131 258461
Reviewed Dec. 22, 2016

"I probably should have beaten the egg whites a while longer, since they weren't as stiff as I would have liked. The cookies still look beautiful and were nice and crunchy after 1 1/2 hours."

MY REVIEW
beckihomecki User ID: 1537566 215227
Reviewed Dec. 18, 2014

"These are easy and fun to make. My boys help me crush the candy canes and I put the mixture into a piping frosting bag with an open star tip and they are very cute. My 5th grader just loves these. When I asked what he wanted to bring for his class Christmas party he said "glass cookies!" That is what he calls them. :)"

MY REVIEW
NancyS1955 User ID: 3437169 8943
Reviewed Nov. 10, 2012

"I like to tint them lightly."

MY REVIEW
spsauers User ID: 6106475 200287
Reviewed Nov. 8, 2011

"A nice healthy alternative sweet treat :)"

MY REVIEW
blueberry chaser User ID: 5292041 9389
Reviewed Jan. 8, 2011

"Very easy to make and very tasty. Used red and green striped candy canes. Piped them out on the smaller size so it made a lot of kisses. Great addition to our cookie trays. Will make again."

MY REVIEW
jtn82496 User ID: 5667623 8746
Reviewed Dec. 9, 2010

"This is a family favorite...everyone askes me to make this every year"

Loading Image