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Peppermint Meringues with Chocolate Filling


Have yourself a sweet ending: These festive meringues sandwich a chocolate ganache.

  • Yield: Makes about 5 dozen


  • 3 large egg whites
  • 3/4 cup sugar
  • 1/2 teaspoon pure peppermint extract
  • Red gel-paste food coloring
  • 1 cup heavy cream
  • 6 ounces good-quality semisweet chocolate, finely chopped


  1. Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.

  2. Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

  3. Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.

  4. Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.

  5. Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

  6. Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)

  7. Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.

Cook's Notes

You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.

Reviews Add a comment

  • contactingsean
    13 DEC, 2015
    There are several things wrong about this recipe. 1.) It does not make 5 dozen - that would be crazy. 2.) I had better success when upping the temperature from 175 to 200. Cooked at 175 for over 2.5 hours and they never got crispy. The chocolate sauce - never set. It was a liquidy mess - used ghilardi chocolate. Suggestion, up the temperature a little and reduce the amount of cream for the chocolate.
  • MS10754791
    10 DEC, 2011
    For my Annual Holiday Cookie/Confection Exchange, I encouraged the participants to try something new, stretch themselves a bit, and discover a new skill in the kitchen. This year, I decided to finally attempt this adorable looking cookie. I'd never made a sandwich cookie, or a meringue, but I wasn't going to be afraid to try. I carefully read the recipe, bought what I few items I needed, and began. This was far easier than I thought, and my cookies turned out wonderfully. Thank you, Martha!!