peppermint kisses

Name: PEPPERMINT KISSES
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 25
Ingredients: 2 - egg - whites; 1/8 teaspoon(s) 1/8 tsp - salt; 1/8 teaspoon(s) cream of tarter; 1/2 cup(s) sugar; 2 liter(s) candy canes, crushed

(1 RATING)

83 Pinches 1 Photo

penny jordan

Lubbock, TX

Updated on Jan 11, 2013

These awesome little cookies are very low calories, carbs, and very easy to make! Nutrition Facts: Amount Per Serving: Calories - 10.8 Total Carbs - 2.8 g Dietary Fiber - 0 g Sugars 2.6 g Total Fat - 0 g Saturated Fat - 0 g Unsaturated Fat - 0 g Potassium - 4.7 mg Protein - 0.2 g Sodium - 11.1 mg Source: This recipe is from Taste of Home's Low-Fat Country Cooking, ©1997 by Reiman Publishing, L.P., was originally submitted to dLife by Marilyn Helton. The picture is a borrowed one from dLife.com

Rate

prep time 10 Min

cook time 1 Hr 30 Min

method ---

yield 25 to 30 cookies

Ingredients

2 - egg - whites
1/8 teaspoon 1/8 tsp - salt
1/8 teaspoon cream of tarter
1/2 cup sugar
2 liters candy canes, crushed

How To Make peppermint kisses

Step 1

Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil.

Step 2

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. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1 inch hole in a corner.
Step 3

Squeeze 1 1/2 inch kisses of meringue onto ungreased, foil lined baking sheets.
Step 4

Squeeze 1 1/2 inch kisses of meringue onto ungreased, foil lined baking sheets. Sprinkle with crushed red candy canes. Bake for 1 1/2 to 2 hours or until dry but not brown. Let cool before removing from foil. Store in an airtight container.
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