I love surprises. Not surprises for me, I ask too many questions. I mean, surprising other people.
Like when I threw a zombie-themed surprise party for my husband’s 30th birthday.
Or when I surprised my mom with a girl’s trip to Vegas by mailing her a box filled with fake dollar bills and plastic coins.
Or when I sent my parent’s a new coffee maker out of the blue when they casually mentioned that their current one was on the fritz.
I’m the type of person that is always looking for an excuse to make someone smile, especially if they’re not expecting it!
So, I love these cookies. You think you’re in for a nice treat with a sweet, crispy meringue and then BAM!!
Hershey’s® Kiss heaven awaits you inside!
Meringues may seem like a “scary” cookie to make, but, with a couple tools and a little patience, they are actually very easy!
Candy Cane Surprise Meringues
- 3 egg whites
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon peppermint extract
- 35 Hershey’s® Candy Cane Kisses, unwrapped
- Red food coloring
- Small paintbrush
- Pastry bag, coupler, and #12 tip (you could skip the tip and just use a cut pastry bag, but you may get a line from the bag seam)
- Preheat oven to 175 degrees. Separate three cold eggs; set aside egg whites for 10-15 minutes (room temperature egg whites will create a higher volume of meringue!).
- Line 2 baking sheets with parchment paper. Place 35 unwrapped candy cane kisses about 1-2 inches apart on baking sheets. Set aside.
- Combine egg whites and granulated sugar in a heat proof bowl. If you have a stand mixer, the stainless steel bowl works great and is easily transferable for the next step! Place the bowl over a pot of simmering water, stirring gently until the mixture feels warm and the sugar is completely dissolved. This step will prevent your meringues from getting gritty! Remove from heat.
- Add the cream of tartar. Beat the mixture with a whisk attachment or a hand mixer until stiff peaks form. Stir in the peppermint extract.
- Using a small paintbrush, paint 2-4 stripes of red food coloring to the inside of the pastry bag. Spoon in the meringue (you may need to add more meringue once you have starting piping, depending on the size of your pastry bag)
- To pipe the meringues, you want to create a swirling effect, completely covering the kiss. Start at the bottom and swirl upward around the kiss, and then pull up on the pastry bag to create a pretty tip at the top.
- Bake meringues for 1 hour, 40 minutes. Turn off oven and leave oven door ajar to allow for slow cooling. Store in an airtight container as soon as they have cooled to keep them crispy.
Basic meringue recipe adapted from Martha Stewart