Peppermint Chocolate Meringue Kisses

Instructions

1. Preheat oven to 200° F. Line two rimmed baking sheets with parchment paper and set aside.
2. Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and whip on medium speed until soft peaks form, about 2 minutes.
3. With the mixer on medium speed, add the granulated sugar, a little at a time until it’s completely incorporated. Continue to whip until stiff peaks form.
4. Add the salt and cream of tartar and beat to combine.
5. Add in the powdered sugar and beat until fully incorporated. Add in the vanilla and peppermint extracts and whip again until mixed in.
6. Transfer the mixture to a piping bag or large zip top bag fitted with a star or round pastry tip.
7. Pipe 1-inch dollops onto the parchment in the shape of kisses, about 1-inch apart.
8. Place the baking sheets in the oven and bake the meringues for 1 hour, until meringues are dry to the touch and feel light and crisp. Turn the oven off and let the cookies cool in the oven completely.
9. Dip the bottom of the cooled meringues into the chocolate then the crushed candy canes. Let the chocolate harden then package cookies up in an airtight container.