Peppermint Meringue Kisses
Makes about 7 dozen meringue kisses.
  • 6 Large Egg Whites, room temperature
  • 1½ t. White Vinegar
  • 1½ C. Sugar
  • 1 t. Peppermint Extract
  • Red food coloring gel
  1. Preheat the oven to 200 degrees.
  2. Line 2 baking sheets with parchment paper.
  3. Place the egg whites in the bowl of a stand mixer fitted with a whisk attachment and beat on high speed until stiff peaks form. Reduce the speed to medium and add the vinegar. Beat in the sugar, ½ C. at a time until blended. Beat an additional 2 minutes. Add mint extract and beat just until incorporated.
  4. fit a pastry bag with a large round tip and, using a small food-safe paint brush, brush 3 stripes of red gel food color up the sides of the inside of the pastry bag, starting at the base of the tip(see pictures).
  5. Fill the painted pastry bag ⅔ full of the whipped egg whites. Pipe small kisses about an inch apart on the prepared cookie sheets(see pictures). Repeat with remaining meringue, using a new bag with fresh food color when the first runs out.
  6. Bake meringue in the preheated oven for 2 hours. Turn off the heat and let the meringues cool inside the oven for 3 hours, or until completely cool.
Recipe by The Kitchen McCabe at