Recipes / Dessert

Pink Meringue Clouds
(2)
Recipe by Debbie R.

This has a cookie base topped by meringue that has both crush peppermint sticks and chocolate chips in it. It looks really pretty and festive. It's a Pillsbury bakeoff recipe. I haven't made it yet, but it looks like a must for a Christmas tray! Someone who has made this recipe says that the mini chocolate chips mix into the meringue better, so please consider that when making the recipe.

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READY IN: 55mins
YIELD: 42 cookies
UNITS: US

INGREDIENTS

Nutrition
  • Cookie dough
  • 2
    egg yolks
  • 2 1⁄2
    cups flour
  • 1
    teaspoon salt
  • 1⁄2
    teaspoon baking powder
  • 3⁄4
    cup sugar
  • 2⁄3
    cup shortening
  • 1⁄4
    cup milk
  • 1
    teaspoon vanilla
  • Peppermint Meringue
  • 2
    egg whites
  • 1⁄4
    teaspoon salt
  • 1⁄2
    cup sugar
  • 1⁄2
    teaspoon vanilla
  • 1⁄2
    teaspoon vinegar
  • 1
    cup semi-sweet chocolate chips (mini chips may be better)
  • 1
    cup coarsely-crushed peppermint stick candy
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DIRECTIONS

  • Combine everything for the cookie dough; chill while preparing meringue.
  • To prepare meringue: Beat egg whites with salt in small bowl until soft mounds (not peaks) form. Gradually add sugar; continue beating until stiff peaks form. (Once you get peaks that stand up, stop. You can overbeat meringue.) Fold in vanilla, vinegar, chocolate chips, and crushed candy.
  • Shape dough into balls using a rounded teaspoon. Place on ungreased cookie sheets. Flatten with bottom of glass dipped in sugar.
  • Top each cookie with a rounded teaspoon of meringue. Bake at 325 for 20-25 minute.
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