PEPPERMINT MERINGUE KISSES
Steps:
- Preheat the oven to 175. Line a large baking sheet with parchment paper. - 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 on medium 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 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 it's shape. Transfer to a pastry bag or resealable ziploc bag with a large star tip. Pipe kisses that are about 1 1/2" wide and 1" high onto the parchment paper-lined baking sheets at least 1/2" apart. Sprinkle the finely chopped 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.
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