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Candy Cane Kisses
By LESLIE A. PANFIL
Sweet little meringues topped with candy canes and dipped in chocolate mint. Wrap in a candy box, top with a festive ribbon and you have a gift anyone would be happy to receive.
3 candy canes
2 egg whites
1/8 t. salt
1/8 t. cream of tartar
½ C Sugar
1 C Chocolate Chips
1/4 t. peppermint extract
1 t. vegetable oil
Preheat oven to 225 degrees. Line baking sheet with parchment paper.
In food processor crush candy canes. I use the Ninja processor. If you don’t have a have a food processor, you can place the candy canes in a zip lock bag then place in another bag and use a hammer or meat tenderizer to crush the canes.
In mixing bowl, beat egg whites until frothy. Add salt and cream of tartar and beat until soft peaks form. Beat in sugar a tablespoon at a time. Continue beating until stiff peaks form.
Fit a pastry bag with a 6B tip and fill with mixture. Squeeze and lift creating a curled point on the top of each dollop. Sprinkle with candy cane mixture. (Tip – I use one of my daughter’s baby spoons. The tiny spoon adds just the right amount of topping plus it is easy to handle.)
Bake for 1 ½ - 2 hours or until dry but not brown. Allow to cool.
Cover a cookie sheet with wax paper and set aside. In a small bowl, mix chips with peppermint extract and vegetable oil. Place in microwave and cook on high for 45 seconds. Stir and put back in microwave for another 45 seconds or until chips are melted. Dip bottom of each cookie in chocolate mixture and allow to harden on the wax paper lined cookie sheet. Store in an air tight container.