Peppermint Kisses
These candies will melt in your mouth! I make them at Christmas time and everyone talks about them all year long!
These candies will melt in your mouth! I make them at Christmas time and everyone talks about them all year long!
- Carbohydrate 10.118510625 g
- Cholesterol 0 mg
- Fat 0.01305375 g
- Fiber 0.0150229166684051 g
- Protein 0.725559375 g
- Saturated Fat 0.00055125 g
- Serving Size 1 1 Serving (17g)
- Sodium 11.0110833333333 mg
- Sugar 10.1034877083316 g
- Trans Fat 0.01129875 g
- Calories 42 calories
Step-by-step
- Beat the egg whites until foamy.
- Then add the salt & cream of Tartar to the eggs. Beat until soft peaks form.
- Add Sugar one tablespoon at a time.
- Beat until stiff peaks form.
- Spoon into a decorator's bag.
- Squeeze kisses onto a foil lined pan.
- Sprinkle with crushed candy canes.
- Bake at 225 for 1 1/2 to 2 hours or until dry.
Avoiding Deflated Egg Whites
Rushing the sugar addition destroys the structural integrity of the meringue before it enters the oven. Introduce the granulated sugar strictly one tablespoon at a time while the mixer runs, allowing each portion to dissolve completely into the whipped egg whites. Cream of tartar acts as an acid stabilizer, strengthening the protein bonds in the egg whites to prevent liquid separation during the extended drying phase.
Adapting for Dietary Needs
Achieving this specific candy texture naturally accommodates several common food sensitivities without requiring specialty chemical binders. Naturally gluten-free, fat-free, and nut-free, these confections rely entirely on mechanical aeration rather than commercial fats to build volume. Replace traditional peppermint extract with certified allergen-free crushed candy canes if managing severe cross-contamination risks in shared home kitchens.
Low-Temperature Drying Science
Baking at 225 degrees Fahrenheit for up to two hours removes moisture gradually rather than browning the exterior sugars. Test for doneness by lifting a single piece from the foil-lined pan; finished meringues release cleanly with zero interior stickiness. Store completely cooled batches in an airtight glass container at room temperature for up to one week to prevent ambient humidity from dissolving the crisp outer shell.
