Peppermint Meringue Cookies

By norsegal8

Ingredients

• 1 cup (4 ounces) confectioner's sugar
• 2 large egg whites
• 1/8 tsp. peppermint extract
• 1/3 cup peppermint hard candy pieces

Preparation

Step 1

Position a rack in the center of the oven, and preheat the oven to 175 degrees. Line one large cookie sheet with parchmant paper (don't use a nonstick mat).

Sift the confectioner's sugar twice and divide into 2 relatively equal portions.

Put the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Increase the speed to medium-high and beat until the whites hold soft peaks. Continue beating while gradually adding one portion of the confectioner's sugar. Beat until firm, glossy peaks form. Add the peppermint extract and mix briefly. Sift the remaining powdered sugar over the egg whites and fold in gently with a rubber spatula.

Scoop the meringue into a large pastry bag fitted with a large star tip (#8). Pipe the kisses (about 1 1/4-inches wide and 1-inch high), spaced about 1-inch apart onto the prepared cookie sheet. Sprinkle the peppermint candies over the kisses.

Bake until dry and crisp, about 3 hours. Turn the oven off and let the meringues cool in the oven for 1 hour. Store in an airtight container.