2 egg whites, room temperature
⅛ teaspoon cream of tartar
½ cup sugar, superfine (castor)
¼ teaspoon vanilla
¼ to a ½ cup (the amount is a matter of preference) peppermint candy pieces
Preheat oven to 200°. Line 2 rimmed baking sheets with parchment paper (to prevent the parchment paper from sliding, place a little of the meringue on the underside of each corner of the parchment paper.) Beat egg whites on medium speed until foamy. Add the cream of tartar; increase speed to high, continue to beat until they hold stiff peaks. Slowly add sugar, continue to beat until the meringue is stiff and doesn’t feel gritty when you rub a little between your fingers. Add vanilla and beat until fully blended. Fold in peppermint candy pieces. Dollop kisses onto each parchment lined baking sheet, 24 kisses per sheet. Bake kisses for 1½ hours, after 45 minutes, switch baking sheets and rotate, this ensures even baking. Turn off the oven; leave peppermint Christmas kisses in oven overnight to finish their drying process. Yield: About 4 dozen kisses.