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by on December 16th, 2010

Santa Kisses

Just about any kind of kiss is a good kiss!

But, for the holidays, these are especially nice and so easy to make, and, for some reason, I keep hearing Marilyn Monroe singing “Santa Baby” —

Santa baby, slip a sable under the tree, for me

I’ve been an awful good girl

Santa baby, and hurry down the chimney tonight”

(I have some Santa Kisses for you!)

Find a you tube version of this song — you’ll love it!

I remember when I was a kid my grandmother would buy these certain peppermint sticks that my grandfather liked. I think the brand was Bob’s and they were twisted sticks and they were so much fun to twirl in your mouth until you had a really sharp point on the end of the stick. My grandmother always seemed to like the peppermint balls that kind of melted in your mouth. And, my little brother use to love peppermint canes and sometimes at Christmas we would try and buy the biggest stick we could find and I’m sure it took months for him to eat the whole thing.

I made this recipe for two parties I catered this season and will be making them for my family as well.

Pipe the tinted whipped egg whites onto the shiny side of aluminum foil. These bake very quickly.

After these have cooled, either dip the bottoms in melted chocolate or using a small spatula spread bottoms and then dip in crushed peppermint.

OR, you can skip the crushed peppermint and put two halves together for a double kiss.

Christmas Peppermint Kisses

4 egg whites, room temperature
1/4 tsp. salt
1/4 tsp. cider vinegar
1/4 tsp. peppermint extract
1 1/3 c. sugar
1 cup milk chocolate pieces (I used semisweet)
1 tsp. shortening
1 1/4 c. crushed striped round peppermint candies (about 50)

Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300°. Line two very large baking sheets with parchment paper or foil; set aside.

For meningue: Add salt, vinegar and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and sugar is nearly dissolved.

Transfer meringue to a decorating bag fitted with a 1/2″ star tip. Pipe 1″ kisses 1″ apart onto the prepared baking sheets. Bake all the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour and then open the door and let the kisses stay in the oven for another 30 minutes. Lift meringues off of paper. Transfer to wire rack and cool completely.

In saucepan,combine chocolate pieces and shortening. Cook and stir over low heat until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate (or use a small spatula and spread some on bottoms) and then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 175 meringue kisses.

You can crush the peppermint candies by placing them in plastic bag; seal the bag and using a meat mallet, pound lightly to crush the candies.

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