Peppermint Kisses



  • 4 medium egg whites 
  • 1 cup caster sugar 
  • 1 tsp white vinegar 
  • 1 tsp cornflour 
  • 1 tsp peppermint extract 
  • Few drops green food colouring 
  • 100g dark chocolate 
  • 1/3 cup toasted hazelnuts, finely chopped 


  1. Preheat the oven to 150C / fan-forced. Prepare 2 large flat baking trays with grease-proof paper. 
  2. Using a stand mixer or hand mixer whisk the egg whites until light and fluffy.  
  3. Gradually add the caster sugar and whisk further until stiff peaks form. Add the white vinegar and cornflour and whisk through. 
  4. Attach a large round or decorative-shaped piping nozzle to a piping bag. Using a pastry brush, brush green food colouring in stripes on the inside of the bag. Fill the bag with meringue. 
  5. Pip out small 20 cent size kisses onto the prepared baking tray, allowing space between each one.  
  6. Place in the oven, turn the temperature down to 110C, and bake for 50 minutes.  
  7. Once cooked turn off the oven and allow to cool down with the oven door slightly ajar until completely cooled. 
  8. Melt the chocolate over a double boiler, allow to cool for a few minutes. Dip the base of a meringue kiss in the chocolate than in a bowl of the chopped toasted hazelnuts. Place on a sheet of greaseproof paper to set. Repeat the process for the remainder of the meringue kisses. 
  9. Once the chocolate is set place it in a jar or an airtight container. Add a ribbon for the perfect Christmas gift. 

Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.