Candy Cane Kiss Meringues - Sweet Holiday Cookies
Light, airy meringue cookies with a festive candy cane kiss hidden inside. These crispy treats combine fluffy egg white meringue with chocolate candy cane kisses for a delightful holiday dessert. Perfect for Christmas parties, cookie exchanges, or as edible gifts. The meringues slowly dry in a turned-off oven, creating a perfectly crisp texture that melts in your mouth while revealing the chocolate surprise within.
Ingredients
- 2 large egg whites
- ½ tsp cream of tartarlemon juice1/2 tsp cream of tartar = 1 tsp lemon juicedairy-free
Helps stabilize meringue
Full guide → - 1 tsp vanilla extract
- ⅝ cup superfine sugarregular granulated sugar1:1
Process briefly in food processor to make finer
- 24 candy cane Hershey's Kisses, unwrapped
Instructions
- 1
Preheat oven to 350F and line baking sheets with parchment paper
- 2
Unwrap candy cane kisses and place 12 on a baking sheet
- 3
Beat egg whites with whisk attachment on low speed until foamy
- 4
Add cream of tartar and beat until fluffy without overbeating
- 5
Beat in vanilla extract
- 6
Turn mixer to medium and gradually add sugar about 4 tablespoons at a time
- 7
Continue beating while adding remaining sugar in batches until dissolved and meringue is glossy
- 8
Scoop 1 teaspoon of meringue onto each candy cane kiss, covering completely
- 9
Leave about 1 inch between cookies on baking sheet
- 10
Place baking sheets in oven and immediately turn oven off
- 11
Leave meringues in oven for at least 1 hour until crisp
Tips
Use a piping bag to easily cover each kiss completely with meringue for a professional look.
Leave meringues in the turned-off oven overnight for the crispiest texture.
Ensure all sugar is fully dissolved by rubbing meringue between fingers - it should feel smooth, not gritty.
Good to Know
Store in airtight container at room temperature for up to 1 week
Can be made up to 3 days ahead and stored in airtight container
Serve at room temperature as individual treats
Common Mistakes
Don't overbeat egg whites or they'll become grainy and separate
Ensure oven is completely turned off after placing meringues inside to prevent cracking
Substitutions
Dairy-Free Swaps
Helps stabilize meringue
Full guide →General Alternatives
Process briefly in food processor to make finer
Will lose candy cane flavor
FAQ
Can I use regular sugar instead of superfine?
Yes, but process regular sugar in a food processor first to make it finer, which helps it dissolve better in the meringue.
What if my meringue isn't getting stiff enough?
Make sure your bowl and beaters are completely clean and grease-free. Even a small amount of fat can prevent proper whipping.
How long will these keep fresh?
Store in an airtight container at room temperature for up to one week. They may lose some crispness in humid conditions.