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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.

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
, 1/2 Other Carbs
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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2 each  egg whites
0.125 tsp  salt
0.125 tsp  cream of tartar
0 1/2 cup  sugar
2 each  candy canes
  1. Preheat oven to 225 degrees F. Line a baking sheet with aluminum foil.
  2. In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar, beat until soft peaks form.
  3. Beat in sugar, 1 tablespoon at a time, until stiff and glossy.
  4. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1 inch hole in a corner.
  5. 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.
  6. Bake for 1 1/2 to 2 hours or until dry but not brown. Let cool before removing from foil.
  7. Store in an airtight container.

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