Pink Peppercorn Meringue.

A few years back I crossed paths with now-author Lauren McDuffie through Instagram. We chatted through a few private messages and soon found out how passionate we are about good made from scratch cooking. Lauren has been so great over the last few years, always wearing an heirloomed apron or using our tea towels in a shoot here and there.

Smoke, Roots, Mountain, Harvest Cookbook
Lauren, Author of Smoke, Roots, Mountain, Harvest

This week I’m excited to share that Lauren is launching the most fabulous cookbook. Smoke, Roots, Mountain, Harvest was inspired by her Appalachian home, and not only has the perfect recipes for each season, but she wrote the most beautiful stories throughout the cookbook that weaves them all together perfectly.

Today I wanted to share with you one (of my many) favorites from her cookbook and also give one of you the chance to win this sweet little cookbook (and one of our aprons!).

Strawberry & Pink Peppercorn Meringues by heirloomed


This recipe is as simple as they come: a few ingredients, a couple of steps, and waiting. Time is the primary ingredient in meringue making, 6 to 8 hours of inactive time, when you can be doing something else. Just put the meringues in the oven and let them do their thing for a couple of hours. Then let them cool for several hours until they are just right: crispy and crackling on the outside and marshmallowy soft on the inside—a textural dream, if there ever was one. I like to serve mine with a dollop of barely sweetened whipped cream and some fresh berries, but they’re also great just as they are. The strawberry bits running through the batter give these meringues a lovely speckled-pink look, and the addition of pink peppercorns provides an almost fl oral complement to the berry flavor. If you can’t find them, the meringues will still be delicious. The strawberries however, are a must; they steal the show. At least for me they do, which may come as no surprise.


  •  6 large egg whites 

  • ¼ tsp cream of tartar 

  • 1½ cups [300 g] sugar 

  • 1 Tbsp pink peppercorns, finely crushed 

  • ½ cup [45 g] crushed or minced dried strawberries 

  • Lightly sweetened whipped cream for serving (optional) 

  • Sliced fresh strawberries (or any berry you like), for serving (optional)

 Preheat the oven to 200°F [95°C]. Line a baking sheet with parchment paper or a silicone baking mat. In the bowl of a stand mixer fitted with the whisk attachment on medium-high speed (or in a large bowl, using a handheld mixer), beat the egg whites and cream of tartar until soft peaks form. Add the sugar gradually now, about 1 Tbsp at a time, and beat the mixture until it reaches the stiff peaks stage, 6 to 8 minutes. 

Remove any loose skin on the crushed peppercorns, and fold the peppercorns into the meringue batter. Fold in the crushed dried strawberries. 

 Drop the meringue batter onto the baking sheet, measuring 1 cup [240 ml] per cookie (I like them big). Smooth them out with a spoon, if desired, but big, fluffy meringues are wonderful as well. Suit yourself here! Bake for 2 hours. The meringues will have hardened on their surfaces, at this point, but will still be moist on the inside. Turn off the oven and allow the meringues to dry out in the oven until completely cool, 4 to 6 hours. Serve with the lightly sweetened whipped cream and some fresh berries, if desired. Store in an airtight container at room temperature for up to 3 days. Makes about 6 meringues.

 Excerpted with permission from Smoke, Roots, Mountain, Harvest (Chronicle Books, 2019) Text and photographs © Lauren McDuffie.

Cookbook Giveaway by heirloomed

In this cookbook you will find the most delicious recipes for dinners, desserts, drink + more. And you can see her sweet little model is actually wearing our Children’s Railroad Stripe Apron there in the photo - too sweet. I wanted to team up with Lauren to give one lucky winner a copy of her cookbook, Smoke, Roots, Mountain, Harvest and one of our Railroad Stripe Bistro Aprons. Be sure to enter below for your chance to win!

And for a roundup off more of my favorite cookbooks, click here


Name *

* some restrictions may apply. giveaway open to US based winners only. The giveaway is open from 5/13/19 - 5/19/19.



heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at

Introducing the "heirloomed for Damaris Phillips" Holiday Apron.

When I started this little business 10 years ago with my Grandmother I knew that getting to work alongside her would be special. What I didn't foresee at that time was all of the other amazing people I'd meet along the way.

One of these people is Chef Damaris Phillips. That's right, the winner of Food Network Star (Season 9) and host of Food Network show "Southern At Heart." The show ran for five seasons and I am thankful to say that Damaris sported a variety of aprons from our collection on nearly every episode. Seeing your designs on TV is truly a dream, and to be able to work with such a sweet and supportive person on top of that can't be beat.

This holiday season I am so thrilled to share that we've teamed up with Damaris to launch a limited-edition "heirloomed for Damaris Phillips" Holiday Apron and it's just as sweet as she is. The 100% white linen apron falls just below the knee for a classic mid-length silhouette and flattering fit. The hand-stitched detail in a cranberry thread (perfect for holiday) gives nod to her original show with the heart detail, and also featured a simple running stitch detail up the back of each vertical seam. And an essential for Damaris, a hidden pocket on each side to stash you kitchen tools or cell phone. This special apron comes with a signature recipe card from the personal collection of Damaris, making it the perfect holiday gift this season.

Click over to shop our Limited Edition "heirloomed for Damaris Phillips" Holiday Apron before they're gone. And if you're feeling lucky, pop over to visit her on Instagram for your chance to win one of our special gift packages!

Today as we celebrate the launch, I'm sharing this extra-special recipe from the personal collection of Damaris Phillips.


Honey-Buttermilk Skillet Cornbread

8 tablespoons melted butter 1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder


1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cups buttermilk, at room temperature 1/4 cup honey
2 large eggs, at room temperature

Preheat the oven to 375 degrees F.
Add 2 tablespoons of the butter to a 6-inch cast-iron skillet. Put the skillet in the oven and allow to heat until very hot, 6 to 8 minutes. Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl with a whisk. In a different bowl, combine the buttermilk, honey, eggs and the remaining butter. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine. Carefully remove the hot cast-iron skillet from the oven and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 25 minutes.

Enjoy Immediately slathered with butter, or for breakfast covered with sweet milk!


(Click here and you can also shop the linen halter apron that Damaris is wearing in the image above!)

EDITORS REVISION : After I posted this, Damaris appeared on The Rachael Ray Show sporting our new apron! Click here to take a peek, and you'll see her favorite no-bake appetizers that are perfect for holiday time!

Photograph of Damaris by