Tuesday, January 8, 2013

Meringue Hugged Peppermint Kisses

I was browsing my blog reading list,
and  Pint Size Baker's blog for that day caught my attention.
Two of my favorite things all in one.
Peppermint & Meringue.
I made sure to bookmark the recipe.

We finally finished all the desserts from New Year's,
and since my family like a sweet treat after dinner,
took out my new Professional series KitchenAid Stand Mixer.
I finally got the Heavy Duty Prof.
Thank you hubby!
Let me tell yah, this is the only stand mixer you'll ever need.
I love that the bowl is so large
and can make bigger batches of whatever you are thinking of making.
And perfect if you have problems such as Arthritis or Fibromyalgia like me.
The lever makes it easier to lift the bowl rather than the Artisan Tilthead which is quite heavy for someone who has a problem with their joints.
Despite all the reads about having problems about attaching the bowl, I find it actually easier.
And because it's a stainless steel bowl it's not heavy. The bowl is quite wide, so it's easier to add ingredients.
It fits perfectly under the counter,
and you don't have to move it out to use it like the tilthead.
We all know how heavy this suckers are.



Back to my sweet treat,
search for my own meringue recipe,
took out the leftover peppermint kisses from the pantry,
made sure the eggs were at room temperature and that my mixing bowl is clean with no residuals of grease and fat,
any grease on the mixture will deflate your meringue.
The reason why you should not use plastic bowls for this recipe, plastic bowls tend to harbor grease.

How do I describe the taste of this dessert?
This fabulous cookie is fresh crisp piece of peppermint cloud in my tongue.
The peppermint
 was an added sophistication to the plain meringue.
4 egg whites, at room temperature
1 cup granulated sugar
2-3 drops of Food Color of choice
24 - 30 Candy Cane Hershey Kisses, unwrapped

  • Preheat oven for 225° F.
  • Beat egg whites with an electric mixer on medium speed until frothy. Use the wire whisk attachment if using a freetstanding mixer.
  • Add Cream of Tartar, beat until soft peaks form.
  • Add sugar, a tablespoon at a time. Beat into medium high speed until sugar is dissolved and until stiff and glossy peaks form.
  • Add vanilla extract and food color (optional).
  • Fill pastry bag with meringue mixture and pipe a 1/2 inch button size meringue 2 inches apart on a parchment lined baking pan.

  • Rest one peppermint kiss on top of the button size mixture, and pipe meringue mixture around the peppermint kisses starting from the bottom up.


  • Bake for 45 minutes. Rotate baking sheet  from front and back halfway through baking time to ensure even baking.
  • Turn oven off, and let cool in oven for about an hour or until completely cooled.
  • Use Stainless steel or a glass bowl, plastic bowls tend to harbor grease and grease in the mixture will deflate your meringue.
  • Eggs should be at room temperature, it separates well. If you find forgetting, just add lukewarm water to a large bowl and let eggs sit in it for a few minutes.
  • Store Meringue in an airtight container, any humidity or moisture will soften the meringue. Can keep for a week.
  • Do Not Open oven door on the first half of baking time, this will prevent meringue from cracking.
  • Do Not use wax paper, meringue tends to stick on wax paper.  Use Parchment paper or aluminum foil to line baking sheets instead.
  • Leaving the meringue to cool in the oven for an hour or overnight makes a successful crispy on the outside meringue.


  1. Hooray!! I'm so glad you found some inspiration on my blog! It's always nice to see someone recreate your recipe. Thanks so much for linking up at Two-Cup Tuesday! See ya again next week!

    1. You're very much welcome!
      The meringues are a hit!

  2. Hello, new follower here and I’d like to invite you to join me at my weekly Clever Chicks Blog Hop: http://www.the-chicken-chick.com/2013/01/clever-chicks-blog-hop-16-hogwash-soaps.html

    I hope you can make it!


    Kathy Shea Mormino

    The Chicken Chick


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