Peppermint Clouds (Forgotten Cookies)

Our Peppermint Clouds are a must around the holidays!

Peppermint Clouds are smooth, delicate cookies with a porcelain texture. The crushed candy canes give them a layered minty crunch while the chocolate adds dimension. They are sometimes called “Forgotten Cookies” because you can leave them to cool in the oven and “forget” about them overnight.

My mom used to make these cookies several times a year, and she made them each time to perfection! Her version was green and had a spearmint vibe. It took me a long time to learn how to make these cookies and I found out it is easy once you prepare in advance. It’s all about the technique.

Before you start, make sure that the mixing bowl and beaters are very clean. Remove any residue of oil or butter, as this will help the egg whites whip up to the desired stiffness.

Next, separate the egg whites from yolks when they are cold and then let them come to room temperature. 

Whip the room temperature egg whites, cream of tartar and salt at a low speed for two minutes. The cream of tartar (which I use basically only for Cloud recipes!) is an acid that helps to stabilize the egg whites.

Increase the speed and very gradually, add the sugar. Slowly add the sugar so it gradually dissolves into the egg whites and forms a smooth shiny texture. If possible, add the sugar by the tablespoon. 

Beat on high until stiff peaks appear. Gently fold in ½ cup of crushed candy canes and ¾ cup of the chocolate chips with a spatula, careful not to deflate the egg whites. Add the red food gel to the batter, if using, in streaks and gently fold to combine.  Carefully form the delicate Peppermint Clouds on the baking sheet. Sprinkle with remaining crushed candy canes chocolate chips. These cookies bake low and slow for 2 hours at 200F.

Allow a total of at least 3 hours to let the Peppermint Clouds cool. The cooling process helps the meringue dry and develop a fantastic light texture. We highly recommend “forgetting” about the cookies and leaving them overnight in the oven to dry.

Peppermint Clouds are naturally gluten free. They are the perfect sweet treat for Passover, too.

We look forward to the Clouds each year around the holidays and beyond. They are extra special, and you certainly won’t forget about them!

Yield: 15 medium size cookies

Author: Stacey Berk

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Peppermint Clouds (Forgotten Cookies)

Peppermint Clouds are smooth, delicate cookies with a porcelain texture. The crushed candy canes give them a layered minty crunch while the chocolate adds dimension. They are sometimes called “Forgotten Cookies” because you can leave them to cool in the oven and “forget” about them overnight.

prep time: 20 Mcook time: 2 hourtotal time: 2 H & 20 M

ingredients:

• 4 egg whites, room temperature
• 1/8 teaspoon of cream of tartar
• Pinch of salt
• ¾ cup of superfine or granulated sugar
• ¾ cup of crushed candy canes, divided
• 1 cup of mini chocolate chips, divided
• 1 teaspoon of red food gel, optional

instructions:

How to cook Peppermint Clouds (Forgotten Cookies)

1. In a clean stand mixer fitted with a whisk attachment, whip the egg whites, cream of tartar and salt at a low speed for two minutes. Increase the speed and very gradually, add the sugar.
2. Turn the mixer to high and beat for 7-9 minutes or until stiff peaks appear and they stand on their own. Remove the batter from the mixer.
3. Gently fold in the ¼ cup of the crushed candy canes and ¾ cup of the chocolate chips with a spatula. Be careful not to deflate the egg whites. Add the red food gel to the batter, if using, in streaks and gently fold.
4. With a standard ice cream scoop or piping bag, carefully form the cookies on the baking sheet. Sprinkle with remaining crushed candy canes chocolate chips.
5. Bake for 2 hours. Turn off the oven, leaving the cookies inside undisturbed preferably overnight to cool or a minimum of 3 hours.

NOTES:

• Be patient, allow a total of at least 3 hours to let these cookies cool. The cooling process helps the meringue dry and develop a fantastic light texture. We highly recommend “forgetting” about the cookies and leaving them overnight in the oven to dry. • Separate egg whites from yolks when they are cold and then let them come to room temperature. • Slowly add the sugar so it gradually dissolves into the egg whites and forms a smooth shiny texture. If possible, add the sugar by the tablespoon. • Make sure that the mixing bowl and beaters are very clean. You want to remove any residue of oil or butter, as this will help the egg whites whip up to the desired stiffness. • With this recipe you can also make two large 6” meringue rounds called a Pavlova Cake. Trace two circles on each sheet of parchment paper using a pencil. Flip over the parchment. Fill the batter into a zippered plastic or piping bag and fill up the circles. Bake and cool as directed. Assemble the Pavlova Cake like a sandwich, using minty whipped cream or chocolate frosting. • Try our Cloud recipe with different mix ins like white chocolate chips, crushed freeze-dried fruit, or 1 ½ tablespoons of sifted unsweetened cocoa powder. Avoid using dried fruit or anything with too much oil or too “heavy” for the whipped egg whites. Use corresponding colored gel. • Other hard candies would work well with our Clouds! Try butterscotch disks and butterscotch chips, or fruit hard candy with freeze dried strawberries. Use corresponding colored gel. • Meringue cookies are very sweet. There’s no cutting back on sugar with these cookies. Use dark chocolate chips to help tone down the sweetness if desired. • Store the cookies in an airtight container for 2-5 days at room temperature.

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