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These little puffs of peppermint will melt in your mouth and warm your heart. The pretty pale pink color and sparkly sprinkles make these cookies the perfect after dinner treat or addition to a cookie plate. The pink color is great for the holidays, Valentines Day and baby girl showers. Change it up with a drop or two of green food coloring and green sprinkles for St. Patrick’s Day. These easy-to- make gems are sure to impress.

These cookies rate OUTSTANDING on the Impress-O-Meter and the easy preparation rates a RELAXED stress rating.

Beat sugar until glossy and stiff peaks form.

The easiest way to get the mixture into a plastic bag is with the help of a cup to hold the bag. I use a a quart storage bag.

Cut the corner off the plastic bag — just a the tip so you can easily control the amount of the squeeze.

Squeeze a dollop, slighter larger than a quarter. You can fit 20 – 25 on a sheet pan. Top with sprinkles.

Enjoy! Store in an airtight bag or container. Meringues are sensitive to humidity and will get sticky.

Meringue Peppermint Kisses

Recipe by Jane BruceCourse: Holiday: Cookies-Candy-Treats

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 drops red food coloring (to obtain a light pink hue)
½ teaspoon peppermint extract
Sprinkles for decorating

Directions

In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy. Mix in peppermint extract and red food coloring.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto a silicone mat or parchment paper lined baking sheets. Top with sprinkles
Bake at 250F for 1 hours or until dry but not brown. Cool; remove from pan. Store in an airtight container.