Chocolate Peppermint Meringue Kisses Recipes

Steps:

• Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
• Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
• Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
• Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
• Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
• Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
• Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Beat egg whites until foamy. Sprinkle with cream of tartar and salt; beat until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form, about 5-8 minutes. If desired, divide batter in half and fold in red and green food coloring. , Drop by rounded tablespoonfuls 1-1/2-in. apart onto lightly greased baking sheets. Press a chocolate kiss into the center of each cookie and cover it with meringue, using a knife. , Bake at 275° for 30-35 minutes or until firm to the touch. Immediately remove to a wire rack to cool. If desired, sprinkle with cocoa. Store in an airtight container.

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:

• Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside.
• For meringue: Add salt, vinegar, and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
• Transfer meringue to a decorating bag fitted with a 1/2-inch star tip. Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely.
• In a small saucepan, combine chocolate pieces and shortening. Cook and stir over low heat just until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 192 meringue kisses.
• Tip: To crush the peppermint candies, place the unwrapped candies in a resealable plastic bag; seal bag. Using a meat mallet, pound lightly to crush the candies.

Steps:

• 1. Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside. 2. For meringue: Add salt, vinegar, and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved. 3. Transfer meringue to a decorating bag fitted with a 1/2-inch star tip. Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely. 4. In a small saucepan, combine chocolate pieces and shortening. Cook and stir over low heat just until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 192 meringue kisses. 5. Tip: To crush the peppermint candies, place the unwrapped candies in a resealable plastic bag; seal bag. Using a meat mallet, pound lightly to crush the candies.