Baker’s Solstice Countdown: December 16: Peppermint Kisses

Although these are not as pretty as I had hoped, they are absolutely delicious, crunchy at the start, then immediately chewy, but not sticky, and perfectly minty. Next time I make them, I might put the easy-to-manage meringue mixture in a piping bag with a star tip, to get a shape that’s a bit more refined. (from Herb Companion, 1995)

Peppermint Kisses


  • 4 egg whites
  • 1/8 teaspoon cream of tartar
  • 1 1/2 cups confectioners’ sugar
  • 1 drop red or green food coloring
  • 1/8 teaspoon mint extract (don’t be tempted to use more, this is quite enough)


  1. Preheat oven to 225 deg. F.
  2. Beat egg whites and cream of tartar until stiff. Add confectioners’ sugar, food coloring, and mint extract; whip for about 3-5 minutes, until mixture is stiff.
  3. Line a cookie sheet with parchment paper. Use a spoon to drop a teaspoon of the mixture onto the cookie sheet, swirling the top. (This is easier said than done. Don’t worry if they aren’t perfect.) Bake for 40-45 minutes, or until the kisses are dry and have small cracks in the tips. (Mine didn’t ever crack, so I took them out when they were dry to the touch.) Cool completely and store in airtight containers at room temperature.

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