These light-as-air treats are a perfect addition to holiday dessert trays, especially with their yummy peppermint twist.

Peppermint meringue kisses

Preparation time: 25 minutes

Baking Time: 65 minutes

Makes: 40 Cookies

Ingredients:

2 egg whites, at room temperature

1/4 tsp cream of tartar

1/2 cup granulated sugar

1/4 tsp peppermint extract

2 wooden skewers

red gel food colouring

green gel food colouring

Instructions:

Position racks in top and bottom thirds of oven. Preheat to 200F. Line two baking sheets with parchment.

Beat egg whites with cream of tartar in a large bowl, using an electric mixer on medium-high, until soft peaks form when beaters are lifted, about 3 min. Gradually beat in sugar, one tbsp. at a time, until stiff peaks form, 2 to 3 min. Beat in peppermint extract.

Fit a piping bag with a #7 round tip. Rest piping bag, tip down, in a tall drinking glass. Fold the top edges of the bag halfway down around the outside of the glass. Paint alternate red and green stripes inside tip and piping bag with a skewer or fine-tipped decorating brush.

Fill painted bag with meringue. Pipe one-inch kisses about 2 inches apart on prepared sheets.

Bake in top and bottom thirds of oven, switching sheets halfway through, until meringues are firm and dry to the touch, but not browned, 60-70 min. Transfer sheets to a wire rack to cool completely. Meringues will keep well in an airtight container at room temperature, up to 1 week. Do not refrigerate or freeze.

Ingredient Tip: Gel food colouring works best and will not seep into the meringue mixture.

Prep Tip: Fine-tipped decorating brushes can be purchased at baking supply stores. Wash and dry after using. Keep them for other baking projects.

Nutrition (per serving): calories 9, carbohydrates 2 g, sodium 2 mg

Courtesy Claire Tansey, www.chatelaine.com