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
- egg - whites
- 1/8 tsp
- 1/8 tsp - salt
- 1/8 tsp
- cream of tarter
- 1/2 c
- 2 l
- candy canes, crushed
How to Make PEPPERMINT KISSES
- 1Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil.
- 2In 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.
- 3Squeeze 1 1/2 inch kisses of meringue onto ungreased, foil lined baking sheets.
- 4Squeeze 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.