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1
Preheat the oven to 175 degrees F. Line a large baking sheet with parchment paper; do not use a silicone liner.
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2
Sift the confectioners' sugar twice to remove any lumps.
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3
Divide the sifted sugar in half.
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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.
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5
With the motor running, gradually add half of the sifted confectioners' sugar; beat to form firm peaks.
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6
Add the peppermint extract and beat just to combine.
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7
Remove bowl from the mixer.
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8
Sift the remaining sugar (yes, one more time) into the egg white mixture.
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9
Gently fold it in to form a batter that can hold its shape.
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10
The cookies can be dropped by spoonful onto the baking sheet.
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11
Or, transfer the batter to a pastry bag or resealable plastic food storage bag fitted with a large star tip.
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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.
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13
Sprinkle the finely chopped or crushed candies evenly over the meringue kisses.
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14
Bake for about 3 hours, until dry and crisp.
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15
Turn off the oven; let the kisses remain in the oven for 1 hour to dry thoroughly before serving or storing.
