Ingredients

The following ingredients have 4 Servings
  • 4 Egg Whites
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Cream of Tartar
  • 1 Cup Sugar
  • 36 Peppermint Hershey’s Kisses
  • 2 Mini Candy Canes (finely crushed)

Instruction

  • Preheat oven to 250˚ F.
  • In a mixing bowl whisk Egg Whites until foamy and forming soft peaks, 3-5 minutes at medium speed if using a mixer.
  • Add the Vanilla, Salt and Cream of Tartar and whisk until stiff peaks form, 3-5 minutes at high speed if using a mixer.
  • Slowly whisk in the Sugar, if using a mixer at medium high speed should take about 1-1 ½ minutes.
  • Put the meringue into a pastry bag or zip top bag with a star tip.
  • Line 2 baking sheets with parchment paper. Unwrap and place Hershey’s Peppermint kisses on the
  • parchment about 2 inches apart
  • Pipe meringue around the bottom of the kisses and then swirl to the top all in one motion
  • Sprinkle a small amount of crushed Candy Cane over the cookies
  • Place into the oven at 250˚ F and immediately reduce the heat to 175˚ F. Bake for 3 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking. Remove and let cool
  • They will be light, crisp and airy
  • Serve or store in an airtight container.