Peppermint Meringue Kisses
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Peppermint Meringue Kisses
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Peppermint Meringue Kisses are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest little candies and are perfect for gifting this holiday season!
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Ingredients
- 1 ½ cups granulated sugar
- 6 large egg whites room temperature
- ¼ teaspoon lemon juice
- 1 pinch salt
- ½ teaspoon vanilla extract
- 1 teaspoon peppermint extract
- red gel food coloring
Instructions
- Preheat the oven to 200℉ and line two baking sheets with parchment paper.
- Add 1 inch of water to a medium saucepan and bring to a slight simmer.
- In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
- Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
- Add the lemon juice, salt, vanilla extract and peppermint extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
- Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
- Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full)
- Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue pops as they bake.
- Pipe quarter sized dots of meringue, slowing the piping as you lift the bag up, giving the kisses the distinct kiss shape. Leave 1/2 inch or so between kisses, but fill the baking sheet generously.
- Bake for 1-½ to 2 hours, until the outsides of the kisses are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
- Gently remove the kisses from the parchment, Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.
Nutrition Information
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Calories
16kcal
(1%)
Carbohydrates
4g
(1%)
Protein
0.2g
(0%)
Fat
0.02g
(0%)
Sodium
4mg
(0%)
Potassium
4mg
(0%)
Sugar
4g
(8%)
Vitamin A
0.001IU
(0%)
Vitamin C
0.01mg
(0%)
Calcium
0.2mg
(0%)
Iron
0.004mg
(0%)
Nutrition Facts
Serving: 80Kisses
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Calories | 16kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.2g | 0% |
| Fat | 0.02g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 4mg | 0% |
| Sugar | 4g | 8% |
| Vitamin A | 0.001IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 0.2mg | 0% |
| Iron | 0.004mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
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