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Peppermint Meringues with Chocolate Filling

  • Yield: Makes about 5 dozen
Peppermint Meringues with Chocolate Filling

Source: Martha Stewart Living, December 2004


  • 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 Note

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 (30)

  • boysnbarrie 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!!

  • cwyc 10 Jan, 2011

    Any suggestions on a tip other than #22? I didn't find that it rendered the same look as the one in the picture. Otherwise, it turns out well for me every time. Also, the ganache takes a long time to set. I even used less cream in it this time.

  • elizabethcarroll 17 Nov, 2009

    They went soft overnight even though the meringues were initially crisp and delicious. I followed what the recipe said and stored them in air tight containers. I think the ganache had too much moisture in it.

  • manitougirl 5 Jan, 2009

    turned out well and tasted even better that they look.

  • nanashouse 23 Dec, 2008

    I had trouble with the meringue using this method. I like my tried and true method of room temp egg whites, cream of tartar and superfine sugar. Other than that, good recipe.

  • karenburan 22 Dec, 2008

    Delicious and Pretty! Although each step of the recipe was easy to follow, you need to plan for a few hours in the kitchen. It took about 1 and half hours for the ganache to set.... but well worth the work and wait! They are so yummy and, since they're so small, they're fun to POP in your mouth. Definitely a new favorite. But be forewarned: They are addicting! :)

  • nancyat76502 22 Dec, 2008

    I have eaten these for years at an Inn in Central Texas... Stagecoach Inn. Their's are strawberry and served on top of vanilla ice cream. VERY yummy! I have made them using different flavors. They are easy to make, but soffen easily. Dont plan on them staying for more than a couple of days. Dont put them in the fridge or freezer.... they will come out soggy.

  • AmyNoel 22 Dec, 2008

    Bouldergirl, it sounds as if your oven temperature needs calibrated. These shouldn't brown at a true 175 degrees. I use Wilton's gel colors to great results. Because I was making these for Christmas baskets, I skipped the ganache. Mine stayed crispy for 3 days in a tin containter before we ate the rest.

  • KimKubicek 20 Dec, 2008

    I used a decorative red gel from Walmart and it worked well. The piping was messy (I'm completely new to piping!) but they came out looking pretty good and they were very tasty! I skipped the chocolate and they were delicious by themselves.

  • bouldergirl 17 Dec, 2008

    i tried this recipe THREE times, and the natural red food coloring turned brown, even at low temps. in fact the whole cookie turned brown. i have lots of meringue experience, so i am thinking it is either the natural peppermint or the food coloring. any ideas?

  • meganpolhemus 14 Dec, 2008

    Piping is not really my forte but the cookies turned out well. The ganache took much longer to set than listed in the recipe. The results were fun and tasty!

  • unogardener 14 Dec, 2008

    The slightest drip of yolk will prevent egg whites from stiffening.

  • lehb 14 Dec, 2008

    I've made meringue cookies for many years, but humidity softens them quickly. Don't refrigerate them and keep them somewhere very dry.

  • supergran 11 Dec, 2008

    Egg whites will never be stiff if there is ANY amount of grease or oil, even from your hands, in the bowl or on the beaters. Wash them in the dishwasher or in very hot water and detergent. Air dry and you should have success. Good luck!

  • blubeem 11 Dec, 2008

    well...i am kind of bummed. the eggs would not stiffen properly. what do i need to do to get the cookies to look like the ones pictured? do they rise more in the oven?

  • TSJ 11 Dec, 2008

    I made these yesterday and they are beautiful. BUT, although they were crisp yesterday when I put them in an airtight container, today they are way too soft to eat. I followed the instructions carefully. What went wrong??? I'm so sad because they look so great and I was looking forward to giving them to some friends.

  • loisward 9 Dec, 2008

    I made these yesterday but used chocolate icing instead of the ganache
    I also put them in the freezer-hope that it wasn't a bad thing. I guess
    I'll find out won't I?

  • dindyone 8 Dec, 2008

    These are great cookies, but they do not keep for long periods, I think because of the moisture in the chocolate ganache. It makes the meringues soft. I have also done these and added one green and one red stripe of the food coloring to the meringue and they were gorgeous. I think the flat wafer would take away from the delicate meringue and overall appearance of the cookie. Some cookies just weren't meant to be flat! WONDERFUL, and everyone loves them!

  • cherylgreen 8 Dec, 2008

    These would be delicious on a thin chocolate covered cookie or a peppermint patty.

  • AquaLayla 8 Dec, 2008

    I love the combination of peppermint and chocolate; I will also bake and use a small chocolate wafer on the bottom so as to better balance the cookie.

  • AquaLayla 8 Dec, 2008

    I love the combination of peppermint and chocolate; I will also use a small chocolate wafer on the bottom half so as to better balance the cookie.

  • AquaLayla 8 Dec, 2008

    I love the combination of peppermint and chocolate; I will also use a small chocolate wafer on the bottom to better balance the cookie.

  • AquaLayla 8 Dec, 2008

    I love the combination of peppermint and chocolate; I think I will also use a small chocolate wafer on the bottom to beter balance the cookie.

  • annonymus 8 Dec, 2008

    Why not skip the food-dye and just ad some chocolate sprinklings or so...

  • ddconroy 7 Dec, 2008

    Is storage time precise? I like to make many different cookies up ahead of time for christmas trays to hand out during the christmas season and wondered if they would last.

  • sawzbella 7 Dec, 2008

    I like the idea of a flat bottom cookie under it - how about a chocolate wafer type, or half of a whoopie pie - Devil's food and peppermint! Can't get any better!

  • ElizabethMichelle 7 Dec, 2008

    VERY easy to make and tons of fun for those who recieve them as gifts. I make them every year and can't wait to bake them again this year. Feliz Navidad!

  • ElizabethMichelle 7 Dec, 2008

    I make these year after year and love them. I get tons of compliments from all the friends I hand them out too. VERY easy to make and a wonderful surprise for those who recieve them. Have fun!!! Feliz Navidad

  • 1Toffy 7 Dec, 2008

    These are certainly festive and so different. Would sure be a conversation getter. I think that I would make a different cookie for a flat bottom then add the Ganache, with the festive Meringue topper. That way they could sit up flat instead of laying on their sides for presentation. I am surprised they didn't do that in the first place.

  • PennyErvin 7 Dec, 2008

    These sound great, going to have to try them for Christmas as my son loves peppermint

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