It all started with a holiday cookie edition of Taste of Home Magazine. While some of the cookie recipes were meh, today I am going to tell you about the one little gem which will be blessing my family’s Christmas baking list for years to come.
Let me introduce you to the most adorable cookies on Earth- Peppermint Meringue Kisses. These melt-in-your-mouth clouds are so easy to make and are highly addictive. You have been warned.
I have to give my mother credit for discovering these treasures, since after flipping through the magazine they weren’t on my cookie radar.
I am hoping this post will allow me to save you from missing out on these bundles of joy so you too, can add them to your holiday cookie list.
After baking a few batches, my mother altered the recipe to provide the perfect balance of peppermint sweetness. Therefore, the recipe that I will be sharing with you all today will vary slightly from the original which uses more sugar.
With one batch you can usually get more than 20 cookies, depending on the size of your meringues. Each cookie is approximately 20 calories.
The following recipe calls for five ingredients, which you most likely have lying around your kitchen. The only downside to these cookies is the length of time they need to bake, so make sure you have some spare time when making them.
Peppermint Meringue Kisses
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/3 cup sugar
2 peppermint candy canes crushed
In a clean bowl, beat egg whites until foamy.
Sprinkle egg white mixture with salt and cream of tartar; beat until soft peaks form.
Gradually add sugar (2 teaspoons at a time) beating until stiff peaks form- about 7 minutes.
Spoon mixture into a piping bag with decorative tip or simply cut a corner of a plastic freezer bag; pipe meringue kisses onto a sheet of parchment paper leaving a slight space between each.
Sprinkle each cookie with crushed candy cane.
Bake at 225º for 1-1½ hours. Allow meringue kisses to cool completely.
Store in an airtight container.
Here are some tips when making these cookies:
- Make sure to use room temperature egg whites. You can either leave your eggs out until they warm up OR you can place your eggs in a bit of warm water to speed up the process (tried and tested).
- When transferring the meringue into a piping bag, first place your tip in the bag and then find a tall glass. Place your piping bag in the tall glass and fold the edges of the bag over the glasses rim. This will make your life so much easier and your kitchen cleaner! It’s a win/win.
- You can easily crush your candy canes by peeling away the wrappers and placing them in a plastic bag. Use a rolling pin to break into pieces.
- Experiment with decorative tips and shapes. In my experience even the sloppiest meringue kisses look too cute to eat.
- These cookies can be used as cake toppers or in your gingerbread house display. Let your design visions run wild!