Prep 20 mins
Cook 4 hrs
I clipped this recipe from the annual Washington Post Christmas Cookie Food section in 2011. This has become part of our Christmas cookie tradition.
- 1 cup confectioners' sugar
- 2 large egg whites, at room temperature
- 1⁄8 teaspoon peppermint oil extract
- 1⁄3 cup candy canes (or crushed) or 1⁄3 cup hard peppermint candy, finely chopped (or crushed)
- Preheat the oven to 175 degrees F. 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 bowl 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.
- The cookies can be dropped by spoonful onto the baking sheet. Or, transfer the batter 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 or crushed 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.