Peppermint Meringue Clouds Recipe

Peppermint Meringue Clouds Recipe
Peppermint Meringue Clouds Recipe photo by Taste of Home
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Peppermint Meringue Clouds Recipe

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I love to bake so my kitchen gets a real workout every Christmas. This unique recipe combines both sugar and meringue cookies. —June Rolf, Norwood, Minnesota
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min./batch

Ingredients

  • 2/3 cup shortening
  • 3/4 cup sugar
  • 2 egg yolks
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • MERINGUE:
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup crushed peppermint candies
  • 1/2 cup crushed spearmint candies

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg yolks, milk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes.
Meanwhile, in a small bowl, beat the egg whites, salt, vinegar and vanilla until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in chocolate chips. Transfer half of the meringue to another bowl. Fold peppermint candies into one portion and spearmint candies into the remaining portion.
Shape cookie dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Drop meringue by teaspoonfuls into the center of each cookie. Bake at 325° for 18-20 minutes or until lightly browned. Yield: 4 dozen.
Any extra meringue can be dropped by tablespoons onto baking sheets and baked as directed.
Originally published as Peppermint Meringue Clouds in Taste of Home Christmas Annual Annual 2010, p147

Nutritional Facts

1 each: 97 calories, 4g fat (1g saturated fat), 9mg cholesterol, 70mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 2/3 cup shortening
  • 3/4 cup sugar
  • 2 egg yolks
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • MERINGUE:
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 1 cup (6 ounces) miniature semisweet chocolate chips
  • 1/2 cup crushed peppermint candies
  • 1/2 cup crushed spearmint candies
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg yolks, milk and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes.
  2. Meanwhile, in a small bowl, beat the egg whites, salt, vinegar and vanilla until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in chocolate chips. Transfer half of the meringue to another bowl. Fold peppermint candies into one portion and spearmint candies into the remaining portion.
  3. Shape cookie dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Drop meringue by teaspoonfuls into the center of each cookie. Bake at 325° for 18-20 minutes or until lightly browned. Yield: 4 dozen.
Any extra meringue can be dropped by tablespoons onto baking sheets and baked as directed.
Originally published as Peppermint Meringue Clouds in Taste of Home Christmas Annual Annual 2010, p147

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