A pastry bag or food-safe bag fitted with a very large star tip creates the swirls in these meringues. The tips cost about $3 each and are available at kitchen stores and at cake supply stores such as Fran's Cake and Candy Supplies, 10927 Main St., Fairfax, 703-352-1471.
Watch Abigail Dodge of Fine Cooking as she makes the meringues: bit.ly/fcswirls.
Make Ahead: The meringues can be stored in an airtight container for 1 week.
Servings: 36 small cookies
- 1 cup confectioners' sugar
- 2 large egg whites, at room temperature
- 1/8 teaspoon peppermint oil extract
- 1/3 cup hard peppermint candies or candy canes, finely chopped
Preheat the oven to 175 degrees. Line a large baking sheet with parchment paper; do not use a silicone liner.
Sift the confectioners' sugar twice to remove any lumps. Divide the sifted sugar in half.
Beat the egg whites in the bowl of a stand mixer or hand-held mixer on medium speed until frothy, then increase the speed to medium-high and beat to form soft peaks. With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks. Add the peppermint extract and beat just to combine. Remove from the mixer.
Sift the remaining sugar (yes, one more time) into the egg white mixture. Gently fold it in to form a batter that can hold its shape. Transfer to a pastry bag or resealable plastic food storage bag fitted with a large star tip. Pipe kisses that are about 1 1/2 inches wide and 1 inch high onto the parchment paper-lined baking sheets, spacing them at least 1/2 inch apart. Sprinkle the finely chopped candies evenly over the meringue kisses.
Bake for about 3 hours, until dry and crisp. Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.
Adapted from the 2010 special holiday issue of Fine Cooking's Cookies, Brownies, Bars & More magazine.
Tested by Bonnie S. Benwick.
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