ough comes together. Stir in peppermint candy. Cover bowl with plastic
Beat egg whites until stiff enough to hold in points.
Add 8 tablespoons of sugar gradually and beat until fluffy.
Fold in remaining sugar, salt, candy and chocolate bits.
Cover cookie sheet with unglazed paper and drop mixture by spoonfuls onto sheet. Bake at 275\u00b0 for 30 to 35 minutes, until delicately browned, firm and dry.
Remove from paper immediatley.
Kisses should be used within one week after baking, unless frozen.
Makes 2 1/2 dozen.
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
ack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove
Beat egg whites, salt,
cream
of
tartar and peppermint extract until soft peaks form.
Add
sugar gradually, beating until stiff peaks form.
Add chocolate chips to
mixture.
Drop by teaspoonfuls on cookie sheets.
Bake in slow 300\u00b0 oven for 25 minutes.
ack to cool.
Prepare Peppermint Filling.
Unroll cake; remove
rownie mix, cocoa and crushed peppermint candies in large bowl. Add
he exterior.
NOTE: This recipe really is meant for a
Peppermint Vanilla Cake:
For the
rownie mix, butter, eggs and peppermint extract in a large mixing
egg white and coconut or peppermint extract to taste until a
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
In a small mixer bowl, beat egg whites, vanilla, cream of tartar, and, if desired, peppermint extract until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Drop by rounded tablespoonfuls 1 1/2-inches apart onto a highly greased cookie sheet.
Press chocolate kiss into each cookie.
With a knife or narrow spatula, bring meringue up and over candy and swirl the top.
Sprinkle with colored sugar.
Bake in a 300\u00b0 oven for 20 to 25 minutes or until done.
Immediately remove and cool. Makes about 44.
br>Add espresso
Add Peppermint syrup.
Steam milk and
cratch please see the buttercream recipe with my mermaid cake pops
Preheat oven to 350\u00b0F.
Cream butter and sugar.
Add eggs and vanilla and mix well until fluffy.
Add flour, cocoa, baking soda, and salt. Mix well.
Refrigerate for about 1 hour until easy to handle.
Form into 1-inch diameter balls.
Bake 8-10 minutes until bottoms are firm.
Remove from oven. Press a kiss into each cookie.
Transfer cookie sheet immediately to the refrigerator (or kisses will melt) and refrigerate until cool.
half minutes, stir, add peppermint extract. Spoon mixture onto prepared
oftened ice cream (Mary's recipe says to cut in sticks
Beat until soft peaks form in egg whites, salt and cream of tartar.
Gradually add white sugar.
Beat until stiff peaks form. Add green food coloring, peppermint flavoring and chocolate chips. Drop by teaspoon on wax paper covered cookie sheet.
Put in preheated 375\u00b0 oven.
Turn off oven immediately.
Leave in oven overnight.
Do not open door.
orsels are melted.
PLACE peppermint candies in heavy-duty plastic