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Week 50 recipe
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Peppermint Kisses

A great palette cleanser after a heavy meal!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Servings: 3 dozen
Calories: 16kcal

Equipment

  • mixer
  • parchment paper
  • baking sheet
  • piping bag

Ingredients

  • 2 large egg whites
  • 1/8 tsp cream of tarter
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 2 regular sized candy canes crushed

Instructions

  • Let egg white stand at room temp. for 30 mins (if using whole eggs, separate white from yolk before allowing to stand).
  • Preheat oven to 225F (110 C).
  • Add cream of Tarter to egg whites and beat on medium speed until foamy.
  • Gradually add sugar, 1 tbsp. at a time, beating on high for a few seconds with each addition.
  • Once all sugar is added, continue beating until peaks form and become glossy.
  • Transfer egg whites to piping bag (I use a freezer storage bag), and pipe 2.5 cm (1 in.) cookies onto baking sheet and sprinkle with candy canes pieces.
  • Bake until form but not brown, about 1/12 to 2 hours (hint: the heat is low, so they work perfectly when you've got food staying warm in the oven!).
  • Remove to wire racks and let cool completely. Can be stored in airtight container for up to 2 weeks!
  • Enjoy!