I love these and make them every Christmas. I use mint chocolate kisses in one batch and add a little green food coloring. Before popping it in the oven I add green and white sprinkles. Another batch gets well-drained (and patted-dry) maraschino cherries and a little red food coloring and red & white sprinkles. A third batch gets regular chocolate, no coloring, and chocolate sprinkles. The result is a very Christmassy platter of colorful treats. It gets decimated at any party I take it to.

I have made this kind of cookie before and never with these results. I tried 4 batches and none of them turned out for me.

had this recipe and lost it was glad to finally find it again. It is soooo good thank you

Very easy to make and fun to eat! I plan on making these again, but with some variations: almond extract instead of peppermint, or mini chocolate chips mixed with the meringue (or sprinkled mini chips on top of the unbaked cookie). Another possible variation: a well-drained maraschino cherry (without stem) in the center instead of the chocolate kiss, and omitting the peppermint extract. While my young daughter likes to eat these cookies, I still plan on making them by myself (raw egg whites). I didn't give this recipe 5 Overall stars because it seems to need something, mainly presentation-wise. I think some finely shaved chocolate or jimmies sprinkled on the unbaked meringue would "dress up" the cookie a bit. Tips on making the cookie: avoid air-pockets between the meringue and the kiss, and use two baking sheets -- you can fit the whole recipe on both sheets and get the whole batch in the oven at one time.