The Great Food Blogger Cookie Swap 2011

This month I joined a Virtual Online Cookie Swap. I loved it because it turned out to be the coolest cookie swap ever! It’s like a Secret Santa meets a Christmas Cookie swap with many friends, except it is all done online.

I received 3 different boxes of cookies in the mail from three very sweet ladies. Molasses cookies which were my fave (I won’t tell you that I ate almost the entire box myself). I also received a box of sugar cookies and a delicious box of chocolate peppermint type cookies that were SO good. Thank you ladies for the blessing :)

In return, I had to make 3 dozen cookies and mail them out. I chose to make Peppermint Merinuges. This recipe came straight from the Bon Appetit Magazine. I knew as soon as I saw the recipe that this cookie would become one of our favorites for the holidays.

They look just like little peppermint candies!

Adapted from Bon Appetit Magazine

Peppermint Meringues


  • 3 large egg whites, room temperature
  • 1/8 teaspoon kosher salt
  • 1/3 cup sugar
  • 1/2 cup powdered sugar
  • 1/8 teaspoon peppermint extract
  • 12 drops red food coloring


  1. Preheat the oven to 200°.
  2. Line a baking sheet with parchment paper. This is an important step. The first time I made tem I did not use this and they stuck to the pan, so be sure and use the parchment paper.
  3. Using a stand mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute.
  4. With mixer running, gradually add sugar in 3 additions beating for 2 minutes between each addition.
  5. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; beat to blend, about 1 minute.
  6. Squeeze droplets of coloring over surface of meringue; do not stir (the coloring will form swirls when piped).
  7. Spoon meringue into a pastry bag fitted with a 1/2" tip, or just you a regular zip lock bag with 1/2 corner cut off.
  8. Pipe 1" rounds onto prepared sheet, spacing 1" apart.
  9. Bake meringues until dry, about 2 to 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
  10. Store airtight at room temperature between sheets of parchment or waxed paper.

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