Juliet Sear’s Peppermint Candy Cane Kisses

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Serves: Makes 5 gifts

Baking Queen, Juliet Sear, is on hand to help you create homemade happiness this Christmas. These Peppermint Candy Cane Kisses are the perfect gift to pop a smile on your loved ones faces.

4 Clarence Court Liquid Egg Whites (Simply Egg Whites)
200g Caster sugar
200g white chocolate, melted and cooled
Gel food colouring (red)
8-10 Candy CaneĀ (crushed up in a food processor with a couple of tsp cornflour to prevent them from sticking together)
Utensils
Piping bag
Large star nozzle
Large round nozzle
Lined baking tray/s

Whisk the egg whites with an electric whisk to stiff peaks.
Slowly add in the sugar bit by bit whisking continuously.
Turn the piping bag inside out and paint your bag with food colouring.
Turn the piping bag back the right way round and spoon in the meringue.
Pipe your kisses onto a lined tray.
Bake for 20-30 mins at 120 degrees Celsius and then turn the oven down to 100 degrees Celsius for an additional 30 mins until the meringues are completely dry.
Once cooled, crush the candy cane sweets in a food processor (or with a rolling pin in a strong bag) and then melt the chocolate gently.
Dip the bases in the chocolate and encrust in candy canes, set aside to dry/set on some baking parchment paper.
Once completely set, wrap in little gift bags tied with ribbon and a personalised label.

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Juliet Sear’s Peppermint Candy Cane Kisses

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Serves: Makes 5 gifts

Baking Queen, Juliet Sear, is on hand to help you create homemade happiness this Christmas. These Peppermint Candy Cane Kisses are the perfect gift to pop a smile on your loved ones faces.

Method

Whisk the egg whites with an electric whisk to stiff peaks.
Slowly add in the sugar bit by bit whisking continuously.
Turn the piping bag inside out and paint your bag with food colouring.
Turn the piping bag back the right way round and spoon in the meringue.
Pipe your kisses onto a lined tray.
Bake for 20-30 mins at 120 degrees Celsius and then turn the oven down to 100 degrees Celsius for an additional 30 mins until the meringues are completely dry.
Once cooled, crush the candy cane sweets in a food processor (or with a rolling pin in a strong bag) and then melt the chocolate gently.
Dip the bases in the chocolate and encrust in candy canes, set aside to dry/set on some baking parchment paper.
Once completely set, wrap in little gift bags tied with ribbon and a personalised label.

Share this Recipe:

Ingredients

4 Clarence Court Liquid Egg Whites (Simply Egg Whites)
200g Caster sugar
200g white chocolate, melted and cooled
Gel food colouring (red)
8-10 Candy CaneĀ (crushed up in a food processor with a couple of tsp cornflour to prevent them from sticking together)
Utensils
Piping bag
Large star nozzle
Large round nozzle
Lined baking tray/s