Peppermint Meringue Kisses

Dec 1, 2021

These Peppermint Meringue Kisses are a sweet, festive treat and they’re perfect for holiday giving.

Prep Time: 1 hour ■ Cook Time: 1 hour ■ Makes: 4 dozen

INGREDIENTS

• 4 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• ⅛ teaspoon salt
• 1 cup granulated sugar
• 1/2 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• Red food dye
• 1 (10-ounce) pkg. dark chocolate morsels
• Crushed peppermint candy

DIRECTIONS

1. Preheat oven to 225°F and line a large cookie sheet with parchment paper. Set aside.
2. Add egg whites, cream of tartar, and salt to a large, clean bowl.
3. Using an electric mixer, mix on low speed until mixture becomes foamy. Increase mixer speed to high, and gradually add sugar, about 1 Tablespoon at a time, mixing after each addition until sugar is dissolved.
4. Beat until mixture forms stiff peaks and the sugar is completely dissolved.
5. Stir in vanilla extract and peppermint extract.
6. Fit a large disposable piping bag with a large tip. Using a clean paintbrush, paint the inside of the piping bag with stripes of red food dye (running the length of the piping bag).
7. Very carefully add the meringue to the prepared piping bag and pipe onto prepared cookie sheet in the shape of ‘kisses’.
8. Bake for 1 hour. Turn off the oven and allow the meringue kisses to cool completely in the oven before removing; about 1 to 2 hours.
9. Once the meringue kisses have cooled, melt dark chocolate chips in a microwave-safe bowl. Place chocolate chips in a microwave-safe bowl. Place the bowl in the microwave and heat for 15-20 seconds. Stir the chocolate using a rubber spatula so you can scrape down the sides, and repeat until chocolate is almost completely liquid with just a few small solid pieces remaining. Remove from microwave and continue stirring. The residual heat from the melted chocolate will continue melting the rest of it.
10. Dip the bottoms of the meringues in the dark chocolate and sprinkle with peppermint pieces. Place chocolate-dipped meringues on a piece of wax paper and allow chocolate to harden.
11. To store your meringue kisses, place in a large ziploc bag and press out the extra air. Store at room temperature.

Easy Marshmallow Fondant

Dec 1, 2021

ROLL IT ■ MOLD IT ■ SCULPT IT ■ CUT IT.

This marshmallow fondant is easy to make, and tastes delicious! Use it to decorate cakes, cookies, cupcakes, and more.

INGREDIENTS

• 1 package (10 ounces) white mini marshmallows
• 3 tablespoons water
• 6 cups sifted powdered sugar (confectioners’ sugar)
• Vegetable shortening
• Food Colour Gel (optional)

DIRECTIONS

1. Pour the marshmallows into a microwave-safe bowl. Stir in the water, coating the marshmallows evenly.
2. Microwave for 30 seconds, then stir. Repeat, 30 seconds at a time, until the mixture is smooth.
3. Sift 3 cups of the powdered sugar into a large bowl. Make a well in the center of the sugar.
4. Pour the melted marshmallow mixture into the well of powdered sugar.
5. Sift the rest of the powdered sugar on top of the marshmallows.
6. Oil your hands with vegetable shortening to prevent the marshmallow from sticking. Knead in the sugar mixture until you have the consistency of soft taffy and the fondant no longer sticks to your hands. If you are colouring the fondant, add the food colouring at this step and knead until the color is fully incorporated.
7. Use immediately, or store in a plastic bag at room temperature.

FOOD DYE TIPS

Coat hands lightly with vegetable shortening, or use food-safe gloves to prevent hands from staining.

To remove food colour stains from hands, wash repeatedly with soap and water.

For countertops, use an all-purpose cleaner with bleach.