Mini Peppermint-Meringue Cups With Ganache

Martha Stewart’s Mini Peppermint-Meringue Cups With Ganache

These are reminiscent of peppermint hot chocolate – what’s not to love?

The secret to the candy cane meringue is in the piping preparation.  You paint stripes of red gel dye on the inside of your pastry bag before filling it with the meringue batter, and out come the pretty striped cups!

The ganache mixture in this recipe is way off though – try just 1/3 cup cream instead of a whole cup. Otherwise the ganache will be too loose to set in the pretty shapes you pipe.

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