These are a fab Christmas treat that have a really long shelf life so making them the perfect treat for hamper baking and they look so merry and festive.
100g caster sugar
2-3 drops of mint extract
red food colour gel
*150g white chocolate melted and cooled slightly
3 candy canes
You will also need a 2 lined baking sheets and a disposable piping bag fitted with an open star nozzle and a child's paint brush.
Preheat the oven to 90
In a clean bowl whisk your egg whites to soft peak stage, now very slowly with the whisk still running on medium add the caster sugar. Turn up the power and add the extract, whisk until thick and glossy.
Dip the paint brush into the gel colour, making sure the's not to much excess, on the inside of the piping bag paint 4 evenly spaced vertical strips starting inside the nozzle to almost the other end of the bag. Spoon the meringue into the bag.
To pipe your kisses a trick I was told was to count, so begin to pipe 1-2, next kiss 1-2 and so on until you have all your kisses ready to pop into the oven.
Bake in a preheated oven or the simmering oven of an AGA for 2-3 hours. Leave to cool for a couple of minutes before gently removing a kiss from the tray, if it comes away easily they are ready, if not pop back into the oven for 20-30 minutes.
Blitz the candy canes in either a food processor or in a sandwich bag and bash with a rolling pin until you have tiny splinters, tip into a bowl. Pipe a small amount of white chocolate onto the flat sides of your kisses, sprinkle candy cane dust onto half of the kisses and sandwich together with the remaining kisses.
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