Mini S'more Meringue Cups

12 cups
30 min

These easy mini S'mores Meringue Cookie Cups are an updated and sophisticated version of a s'more with a graham cracker cookie cup, melted chocolate inside, and a whipped meringue that has been toasted on top. You can use a kitchen torch or your oven broiler to toast the top. If you don't want to make the meringue, you can use a marshmallow instead. These fun little S'more Meringue Cups are filled with a melted chocolate kiss and topped with homemade meringue and are perfect for a holiday celebration or just a fun dessert. Everyone will love these mini treats that are just like the camping treat!

Mini S'more Meringue Cups

inside of a mini s'more meringue cup

baked graham cracker cups

Recipe details
  • 12  cups
  • Prep time: 22 Minutes Cook time: 8 Minutes Total time: 30 min
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Graham Cracker Cookie Cups
  • 1 cup graham cracker crumbs
  • 1 1/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt (use 1/2 teaspoon if using unsalted butter)
  • 1/2 cup butter softened
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 Hershey kisses
Meringue Topping
  • 2 egg whites
  • ¼ cup sugar
  • ¼ tsp cream of tartar
  • ¼ tsp vanilla extract
Graham Cracker Cookie Cups
Preheat the oven to 350° and prepare the mini cupcake pan with non-stick spray.
Place the graham crackers in a plastic bag and smash with a rolling pin or something heavy (you can use a food processor to do this, just make sure you don't pulverize the crackers into dust). Put the graham cracker crumbs, flour, baking soda, and salt in a small mixing bowl and mix together completely.
Place the butter and both sugars in a large mixing bowl and cream together with a hand mixer for 2-3 minutes (you can also do this in your stand mixer). Add the egg and vanilla and fully combine.
Pour the dry ingredients in with the butter mixture and blend together on low speed until combined. The mixture will be very crumbly at this point, that's perfect.
Scoop out about a tablespoon of dough and roll into a ball. Place the ball into the mini cupcake pan and press down lightly to pack it in. Bake for 8 minutes and remove from the oven and place the cupcake pan onto a cooling rack.
Immediately after baking, take a rounded spoon (my measuring spoon worked great) and make a small well in each of the cups.
Place a chocolate kiss in the middle of each cup and allow the cups to cool. The chocolate will become soft from the heat.
Meringue Topping
While the cups are cooling, make the meringue. In the bowl of your stand mixer (or a metal or glass bowl if using a hand mixer), add the egg whites and sugar and whisk together. Place the bowl over a pan with boiling water, but make sure the bowl doesn't touch the water, creating a double boiler effect. Whisk the egg whites and sugar until the sugar has dissolved. This only takes a few minutes.
Carefully remove the bowl from the heat and place it in the mixer stand. Whisk on low speed until foamy. Add the cream of tartar and vanilla and increase the speed to medium-high. Whisk just until you have nice stiff peaks and the meringue is glossy. This takes about 7-8 minutes.
Gently scoop the meringue into a piping bag fitted with a pipping tip. Pipe the meringue on top of the chocolate in each cup.
Using your kitchen torch, slowly and carefully brown the meringue all over until you get your desired browning. If you do not have a kitchen torch, you can also place the pan back in the oven under the broiler. Just make sure to keep an eye on them so they don't burn.
  • If you don’t want to make a meringue, you can place a large marshmallow on top of the chocolate in each cup and broil it in the oven.
  • Always read and follow the safety instruction for your kitchen torch.
Emily |
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