Candy Cane Kisses

Time to Cook: 
90 minutes
Time to Prepare: 
25 minutes
Number of Servings: 
Learn More About This Recipe +

Sometimes you have leftover bits of chocolate or candy cane and need a way to use them up. These meringues are light, delicious, and flour-free! They are actually really easy even though they may look complicated. The trick is to use gel paste food coloring that you paint/smear onto the inside of the icing bag. Whip up a bunch for your New Year's party or serve them with chocolate ice cream for a fantastic treat.

Before you start, make sure that your mixing bowl and beaters are very clean and free of any oil or grease. This is very essential when making meringue, because any speck of grease will keep the egg whites from whipping up. This is why it's important to use peppermint extract instead of oil in this recipe.

Smearing food coloring paste inside the piping bag makes for pretty red stripes in your meringue, but you can also skip this step if you wish. If you're feeling adventurous, you can try using red on one side and green on the other, or green instead of red. A small paint brush or butter knife dipped in the food coloring paste works really well for this. Store the baked dry meringues for about a week in an airtight container, if they'll last that long!

Light and minty, these are a great way to use up egg whites


1/2 cup sugar

2 large egg whites

1/4 tsp peppermint extract (do NOT use oil)

pinch of cream of tartar

red paste food coloring

1/2 cup chocolate chips

1 tsp shortening

2 candy canes, crushed



1. Line two cookie sheets with parchment paper and turn the oven on to 200 F.

2. In an electric mixer, beat the egg whites and cream of tartar on high until soft peaks form. Soft peaks are when you can lift the beaters and get a peak that flops over like this.

egg whites soft peaks

3. Add the sugar, 2 tbsp at a time beating well after each addition, until the egg whites are shiny and hold stiff peaks. Fit an icing bag with a larger sized tip.

red food coloring

4. Dip a butter knife into the gel/paste food coloring and smear it on opposite sides of the piping bag, from the bottom to top to make a line. If the bag is plastic it may not seem to stick, but that's okay. It will still work.

meringue piping bag

5. Fill the icing bag with the meringue. This can be kind of messy; I like to set it in a mug while I spoon dollops of the meringue in.

candy cane meringues

6. Pipe the meringue into 1 inch sized kisses on the cookie sheets, about 1 inch apart. I tended to make mine a little bigger. Bake the kisses in the top and bottom 1/3 of the oven for about 1 1/2 hours. They should be dry to the touch. Remove them from the oven and let cool on the pans.

chocolate dipped meringue

7. Once the meringues are cooled, melt the chocolate chips and shortening together, stirring until smooth. One by one, dip the bottoms of the kisses into the melted chocolate and then set them chocolate side up on a parchment lined baking sheet. Sprinkle with crushed candy cane. Repeat until all the meringues have been dipped. Allow them to sit for a few hours so that the chocolate hardens up.

8. Store the meringues for about a week in an airtight container.