Peppermint Clouds

This recipe made a big stir on Kimber's blog, so it must be wonderful.

Meringue Clouds (recipe follows)
Heavenly Hot Fudge Sauce(recipe follows)
Peppermint Ice Cream (my favorites are Blue Bell and Braums, but Mayfield is good too!)

1. Place each meringue cloud on a serving plate. Top each cloud with 2-3 small scoops of peppermint ice cream. Top with homemade hot fudge sauce and serve immediately. (You can garnish the tops with a few pieces of crushed peppermint candy, if you like.)

Meringue Clouds

3 egg whites (room temperature)
Red food coloring ( a few drops- you want it pink not red)
1 cup sugar
1 tsp vanilla
1/4 tsp cream of tartar
Dash of salt
Parchment paper

1.Beat egg whites until stiff. Add a couple of drops of red food coloring. You want a pink color.
2. Add sugar slowly; then add the rest of the ingredients.Beat until well blended. 3. Cut parchment paper the size of your cookie sheet. Take a glass or coffee cup and trace circles on the parchment paper. This recipe makes 7-8 meringue cups.
4. Take 1-2 spoonfuls of meringue and place on each circle. Build up the sides of each cloud. It will look like a nest.
5. Bake at 275 degrees for one hour. Turn the oven off and leave in the oven for 2 more hours. (Keep the door closed.) Using a spatula, gently remove the meringue off of the parchment paper. Store in an airtight container until serving. (We sometimes make these the day before serving.)

Heavenly Hot Fudge Sauce

1/4 lb butter
4 oz unsweetened baking chocolate squares
3 cups sugar
1/2 tsp salt
1 2/3 cup evaporated milk

1. Melt the chocolate and butter in a double boiler until melted.
2. Stir in sugar 4 Tbsp. at a time. Sugar mixture will be thick and dry. Add salt and slowly stir in evaporated milk. Stir until smooth and satiny.
3. Fudge sauce will keep in the refrigerator for a couple of weeks. Yields 5 cups of sauce. You can make the hot fudge while cooking the clouds or ahead of time.