Sweet as Angels Kisses

Sweet as Angels' Kisses

Sweet as Angels' Kisses

Decorate with colored sugars to match the season. Or, for a more festive look, sprinkle with crushed peppermint candies before baking.


Makes 20 servings


4 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1/4 teaspoon peppermint or mint extract or desired fruit-flavored flavoring
Few drops red or green food coloring
Sprinkles or colored sugar (optional)


  1. Preheat oven to 250°F. Line baking sheets with parchment paper or aluminum foil; set aside.
  2. Beat egg whites in large bowl with electric mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Beat in extract and food coloring.
  3. Drop rounded tablespoonfuls of egg white mixture onto prepared baking sheets; decorate with sprinkles, if desired.
  4. Bake 35 to 45 minutes or until cookies are firm to the touch and just beginning to brown around edges. Remove to wire racks; cool completely.

Cocoa Kisses

Omit extract, food coloring and decorations. Beat egg white mixture as directed until stiff peaks form; fold in 1/3 cup unsweetened cocoa powder. Drop rounded tablespoons of egg white mixture onto prepared baking sheets as directed; sprinkle lightly with chocolate sprinkles or finely chopped nuts. Continue as directed.

Nutritional Information

Serving Size: 3 cookies
Calories 42
Carbohydrate 10 g
Protein <1 g
Sodium 26 mg

Dietary Exchange

Starch 1/2

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