This is the triple threat of all desserts! You can’t really get more festive for the holiday season than baking up some mini peppermint meringue cups with ganache. Every year, I make sure to have some treats while putting up the Christmas tree with my loved one.

I found this great recipe online from the queen of the kitchen herself Martha Stewart for the holiday season. It’s fairly easy to make (most of the time taken is to refrigerate the ganache) but give yourself a good amount of time so you’re not frantic in the kitchen. Enjoy! -A.

Mini Peppermint-Meringue Cups With Ganache


  • For the meringue cups:
  • Vegetable oil cooking spray
  • 3 large egg whites, room temperature
  • 3/4 cup sugar
  • 1/4 teaspoon pure peppermint extract
  • Red gel-paste food coloring (
  • For the ganache:
  • 6 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream
  • Garnish: 1 large candy cane, finely chopped

Preheat oven to 175 degrees. Trace 16 circles onto each of 2 pieces of parchment using a 1 3/4-inch round cookie cutter, spacing about 2 inches apart. Coat 2 baking sheets with cooking spray, and top each with a sheet of parchment, traced side down.

Make the meringue cups: Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, stirring, until sugar dissolves and mixture is warm to the touch, about 3 minutes. Transfer bowl to mixer. Whisk on medium-high speed until stiff peaks form. Beat in peppermint extract.

Using a small food-safe paintbrush, paint 3 stripes of red food coloring up the inside of a pastry bag fitted with a 1/4-inch plain round tip. Transfer egg-white mixture to pastry bag; pipe coils to fill each traced circle. Pipe up sides of each to create 3/4-inch- to 1-inch-high cups.

Bake until meringue cups are crisp but not browned and lift off parchment easily, about 1 hour 30 minutes. Transfer meringue cups to a wire rack, and let cool completely.

Meanwhile, make the ganache: Transfer chocolate to a heatproof bowl. Bring cream to a gentle simmer in a small saucepan over medium heat. Pour over chocolate, and let stand for 2 minutes. Stir until smooth. Cover loosely with plastic wrap, and cut a small slit in the top. Refrigerate until firm, 1 hour to 1 hour 15 minutes.

Stir ganache, and transfer to a pastry bag fitted with a 1/4-inch open-star tip. Pipe ganache into the center of each meringue cup. Garnish with candy cane.