Lizs Peppermint Kisses Recipes

Steps:

• Let egg whites stand at room temperature 30 minutes. , Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form., Transfer egg whites to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half with crushed red candy canes, half with green, or with both. , Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.

Steps:

• Freeze kisses in a covered container for at least 1 hour. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg yolk and extracts. Gradually beat flour into creamed mixture., Divide dough in half; tint one portion red. Divide each half into four portions and shape into 9-in. long rolls. Place one red log next to one white log; twist gently to create one swirled roll. Roll gently until it becomes one log. Repeat with remaining dough. Wrap logs in plastic wrap; refrigerate 1 hour or until firm., Preheat oven to 350°. Unwrap dough. Cut each log crosswise into nine slices; shape each slice into a ball. Place 1 in. apart on ungreased baking sheets. Flatten slightly with a glass., Bake 10-12 minutes or until edges are lightly browned. Immediately press a kiss into center of each cookie. Remove from pans to wire racks to cool. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

Steps:

• Freeze kisses in a covered container for at least 1 hour., Preheat oven to 350°. In a large bowl, beat butter, sugar, eggs and vanilla until blended. In another bowl, whisk flour, cocoa, baking soda and salt. Gradually beat into butter mixture. Stir in chocolate and peppermint chips. Refrigerate 30 minutes., Shape dough into 1-1/2-in. balls. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until bottoms are set. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool completely on pans on wire racks.

Steps:

• In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form.
• Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
• Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1 inch hole in the corner.
• Squeeze 1-1/2 inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle with crushed candy canes.
• Bake at 225F for 1-1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.

Steps:

• Preheat the oven to 175.
• Place a small pan of water on the stove and heat till simmering. Place egg whites in a mixing bowl and pour in the sugar. Move the mixing bowl over to the simmering water, but make sure the bottom does not touch the water. Gently stir the sugar and egg whites together for 2 minutes until the eggs warm up.
• Using the whisk attachment, mix on high speed until you have firm peaks. Gently mix in peppermint extract until combined. Place a pastry bag fitted with a star tip into a large drinking glass and fold back the sides. Spoon the meringue into the bag and pull up the sides. Pipe onto 2 parchment lined baking sheets and place in the oven. Bake until the meringues are crisp, but have no color on them. This takes about 1 1/2 to 2 1/2 hours depending on the size. Turn the oven off and leave the door ajar to let them cool completely.

Steps:

• Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper.
• In a food processor, pulse the sugar until finely ground and transfer to a bowl. Pulse the peppermint candies until finely chopped; transfer to a measuring cup. Return any large pieces to the processor and pulse a few more times. You should have a scant 1/2 cup crushed candy.
• Using an electric mixer, beat the egg whites and cream of tarter on medium-high speed until soft peaks form. Slowly add the sguar and continue beating until the whites for stiff glossy peaks. Fold in the crushed peppermints. Drop the mixture by teaspoonfuls about 1 inch apart on baking sheets.
• Bake the cookies for 25 minutes. Reduce the oven temperature to 250 degrees and bake for 25 minutes longer. Let cool completely on a wire rack.

Steps:

• Beat egg whites and salt at a high speed until stiff but not dry.
• Add sugar gradually.
• Beat 5 minutes longer or until very stiff.
• Fold in vanilla, chocolate chips and crushed peppermint candy.
• Drop from teaspoon onto greased cookie sheet.
• Bake at 250 degrees about 45 minutes.