Reviewed: Feb. 17, 2009

LOVE THEM! Great pink color, VERY minty. I took them to various parties, and people LOVED them if they liked mint. or for a classy look to cut down on mint flavor omit folding in the peppermint and just sprinkle on top for the look.

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Annabel

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Reviewed: Dec. 24, 2008

My mom can't have flour. This is a nice addition to my Christmas cookie plate. I also think it would be a nice topper for Hot Chocolate. For other flour free Christmas cookie recipes, look for Church windows and buckeyes.

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Lisa

Cooking Level: Expert

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 4, 2008

Add one tiny drop of red (turns pink)to easily make look as good as there are. Very happy with the outcome. I had just remembered my mom making these when I was a child. They are so easy! Changes I made from reveiwers were a pinch of cream of tartar and lemon juice instead of cider vinegar(didn't have on hand).

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Chef712

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Jan. 14, 2008

Quite good, but not the best. An excellent low-calorie dessert. It tasted very much like marshmallows. I made several changes to the recipe: 1) Altered recipe to 28 cookies 2) Used fresh lemon juice in place of vinegar 3) Added a pinch of cream of tartar 4) Instead of peppermint candies/candy canes, I added 1/4 tsp vanilla extract 5) Sprinkled each cookie with unsweetened cocoa powder.

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Laila

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jan. 13, 2008

These cookies were really good. I'm not a big candy cane fan, but I liked these. I didn't have any cider vinegar, so I just used regular white vinegar. I even read the recipe incorrectly and instead of using 1/3 of the total candy cane, I put in 1/3 cup and they were still good.

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Patricia M

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Reviewed: Nov. 25, 2007

I tried my own variation of this recipe and used Cinnamon Imperials instead of peppermint chips. turned out ok. I think they taste a little funny (never the bigest fan of meringue cookies),but after a few seconds, you get that cinnaminy taste, and I LOVE CINNAMON!

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CarrieMmmm

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Reviewed: Jan. 9, 2007

these were the highlight of my christmas season this year. i ended up making several batches. they were described as "all the taste of a candy cane without all the work" by one of my friends. one change that i made is that instead of using candy canes, i used the wrapped peppermint candies, about 15-20. worked just fine and tasted great.

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ybss

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jan. 5, 2007

This recipe was amazing! It was easy enough to make with my 8 year old daughter. She loved watching the egg whites turn to meringue. The peppermint made it perfect. It would make an excellent Christmas/Valentines treat. It gave us something to do with all those candy canes.

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Serena

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Reviewed: Dec. 21, 2006

I have made this recipe 3 times already. It's a hit with everyone. Thanks!

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ROUNDHEAD

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Fairfield, Connecticut, USA

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Reviewed: Dec. 14, 2006

This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies, not 54, as the recipes states. If you need a bigger batch of cookies definately double or triple the recipe!

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Deviney

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Reviewed: Dec. 9, 2006

I am surprised how much I enjoy this cookie. It is really delicious. I didn't have any peppermint extract to add and I was concerned that there wouldn't be enough flavor... WRONG! My oven was too hot and they turned a little brown so I will use a lower temp next time. Less a pastry bag fiasco, these were extremely easy to make and tasty!

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FOODLOVE

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Beverly Hills, Michigan, USA

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Reviewed: Nov. 27, 2006

I really liked this recipe. I didn't have peppermint candies so I used a combo of vanilla extract and almond extract. They baked for about 90 minutes and came out very well. I'm making another batch today!

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albany1

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2004

Easy to make and tasted good.

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REEBERT

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Reviewed: Dec. 29, 2001

This is an excellent cookie. It was a little tricky to bake, though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. I piped them with a large star tip and they make pretty cookies.

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