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Taste of Home

Peppermint Kisses

TOTAL TIME: Prep: 20 min. + standing. Bake: 1-1/2 hours + cooling YIELD: about 3 dozen.
These are fun, refreshing and low in fat! —Lynn Bernstetter, Lake Elmo, Minnesota.

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

  • 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. Transfer egg white mixture to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half the cookies with crushed red candy canes and half with green (or all with both).
  • 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.

Nutrition Facts

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

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