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Peppermint Meringue Clouds

 Peppermint Meringue Clouds
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
48 ServingsPrep: 45 min. Bake: 20 min./batch


  • 2/3 cup shortening
  • 3/4 cup sugar
  • 2 egg yolks
  • 1/4 cup milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon McCormick® Pure 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


  • 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

2 of 2

Peppermint Meringue Clouds (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 97 calories, 4 g fat (1 g saturated fat), 9 mg cholesterol, 70 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.