Set To Serve: Soirée to Welcome Fall

Mini S’mores Cups
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  1. 1 (16.5-ounce) package prescored sugar cookie dough squares
  2. 1 cup milk chocolate morsels
  3. 1⁄4 cup heavy whipping cream
  4. 3 egg whites
  5. 1⁄4 teaspoon cream of tartar
  6. 1⁄2 teaspoon vanilla extract
  7. 3⁄4 cup sugar
  1. Preheat oven to 350°. Spray 1 (24-cup) mini muffin pan with cooking spray. Press cookie dough squares into muffin cups, making a well in the center of each. Bake until golden brown, about 12 to 15 minutes. Let cool completely on wire rack before removing from pan.
  2. Place chocolate morsels in a medium heatproof bowl.
  3. In a small saucepan set over medium-high heat, heat cream just until bubbles appear at edge of pan (do not simmer). Pour hot cream over chocolate; cover, and let rest for 2 minutes. Stir until chocolate is melted and mixture is smooth. Let cool slightly.
  4. Spoon or pipe mixture into cooled cookie cups, and refrigerate until set, about 1 hour.
  5. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until foamy. Add cream of tartar and vanilla. With mixer running, add sugar, 1 tablespoon at a time, beating until stiff peaks form.
  6. Spoon meringue into a pastry bag fitted with a medium round tip and pipe onto ganache-filled cookie cups. Using a handheld kitchen torch, carefully brown meringue. Serve immediately.
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