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Peppermint Kisses

Peppermint Kisses recipe

A quick and easy cookie that is sure to win the popularity prize at your Cookie Swap—naturally fat free and fabulous!

Ingredients

  • 2 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 to 1/2 teaspoon peppermint extract, to taste
  • 2/3 cup C&H® Granulated Sugar
  • Red and green food coloring, paste or gel

Instructions

  1. Place egg whites, cream of tartar and peppermint extract in deep mixing bowl. Beat on high setting until whites form soft peaks.
  2. Gradually add sugar, 1 tablespoon at a time, continuing to beat on the highest setting, until mixture is shiny and will hold a stiff peak.
  3. Preheat oven to 300 degrees F. Arrange both racks spaced in center of oven—you will be baking two sheets at a time (this time, it's OK to stack!)
  4. Line two large baking sheets with parchment or waxed paper.
  5. Fit two 10-inch pastry bags with large round tips (we used tip #1A). Fold edge of bag backward, like a cuff, to keep the mouth wide. This will make “stripe painting” a snap. Using small paintbrush, paint several “stripes” of red food color inside one pastry bag. Be sure to start painting inside the tip and carry the stripes up to 2/3 height of the bag. Fill bag with 1/2 the mixture and immediately pipe “kisses” about 1/2 inch apart on the lined baking sheet.
  6. Repeat this process, using the remaining pastry bag, green food coloring and remaining egg white mixture.
  7. Place both baking sheets in oven together; bake for 10 minutes.
  8. Turn off oven; allow baking sheets to remain in oven with door closed for an additional 30-40 minutes or until crisp, but not browned.
  9. Carefully remove “kisses” from baking sheets; store in airtight container at room temperature.

Gel and paste food coloring are available wherever cake decorating supplies are sold.

Reprinted with permission from C&H Sugar, Inc. - chsugar.com.


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