Peppermint Meringue Kisses

1. 1

   Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.

2. 2

   Sift the confectioners' sugar twice to remove any lumps.

3. 3

   Divide the sifted sugar in half.

4. 4

   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.

5. 5

   With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks.

6. 6

   Add the peppermint extract and beat just to combine.

7. 7

   Remove bowl from the mixer.

8. 8

   Sift the remaining sugar (yes, one more time) into the egg white mixture.

9. 9

   Gently fold it in to form a batter that can hold its shape.

10. 10

    The cookies can be dropped by spoonful onto the baking sheet.

11. 11

    Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip.

12. 12

    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.

13. 13

    Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.

14. 14

    Bake for about 3 hours, until dry and crisp.

15. 15

    Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.

* Per serving · 4 servings · Values may vary.