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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peppermint Kisses

Source: The following recipe from Taste of Home's Low-Fat Country Cooking, ©1997 by Reiman Publishing, L.P., was submitted by Marilyn Helton.

These easy to make Christmas cookies are made from candy canes.

Rating:
Prep Time:	10 minutes
Cook Time:	2 hours
Difficulty:	Easy

Nutrition Facts

Makes 36 servings
Amount Per Serving

Calories	10.8

Total Carbs	2.8 g

Dietary Fiber	0.0 g

Sugars	2.6 g

Total Fat	0.0 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	4.7 mg

Protein	0.2 g

Sodium	11.1 mg

Dietary Exchanges 0.1 Other Carbs, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each egg whites 0.125
0.125 tsp salt 0.125
0.125 tsp cream of tartar 0.5
0 1/2 cup sugar 2.0
2 each candy canes

Directions

Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil.
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 resealable plastic bag. If using a plastic bag, cut a 1 inch hole in a corner.
Squeeze 1 1/2 inch kisses of meringue onto ungreased, foil lined baking sheets. Sprinkle half with crushed red candy canes and half with green candy canes.
Bake for 1 1/2 to 2 hours or until dry but not brown. Let cool before removing from foil.
Store in an airtight container.