These little S'mores Meringue 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.
Why I Love This Recipe
Since we aren't camping right now in the middle of winter, I thought I would bring the classic campfire treat to our house with a sophisticated twist. These fun little S'more Meringue Cups are filled with a melted chocolate kiss and topped with a homemade meringue like my Lemon Cranberry Meringue Pie.
I'm always looking for an excuse to bust out my kitchen torch, but if you don't have one you can still make these using your oven broiler. And if making meringue is terrifying to you, you can put a marshmallow on top instead.
How to Make S'More Cups
Step 1: Preheat the oven to 350°F and prepare a mini cupcake pan with non-stick spray. Place the graham crackers in a plastic bag and smash them with a rolling pin or something heavy.
Step 2: Put the graham cracker crumbs, flour, baking soda, and salt in a small mixing bowl and mix together completely.
Step 3: Place the butter and both sugars in a large mixing bowl and cream together with a hand mixer for 2-3 minutes. Add the egg and vanilla and fully combine.
Step 4: Pour the dry ingredients in with the butter mixture and blend together at low speed until combined.
Step 5: Scoop out about a tablespoon of dough and roll it into a ball.
Step 6: Place the ball into the mini cupcake pan and press down lightly to pack it in.
Step 5: Scoop out about a tablespoon of dough and roll it into a ball. Place the ball into the mini cupcake pan and press down lightly to pack it in. Use a spoon or your finger to create a hole in the middle.
Step 6: 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 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.
Step 7: In a stand mixer bowl (or metal/glass bowl for hand mixing), whisk egg whites and sugar over a double boiler until the sugar dissolves. Remove from heat, beat on low until foamy, add cream of tartar and vanilla, then whisk on medium-high until glossy stiff peaks form, about 7–8 minutes.
Step 8: 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.
Expert Tip
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.
Recipe FAQs
A mini muffin tin works best for bite-size cups. You can use a regular one for larger portions—just adjust the bake time.
Press the crust mixture firmly into the tin and make sure it bakes until golden and set.
Absolutely! Chocolate chips melt just fine and are easy to work with.
Store them in an airtight container at room temperature for up to 3 days or refrigerate to keep them longer.
If you get a chance to make this recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
S'more Meringue Cups
Equipment
- mini cupcake pan
- hand mixer and/or stnad mixer
- kitchen torch (or oven broiler)
- piping bag and piping tip
Ingredients
Graham Cracker Cookie Cups
- 1 cup graham cracker crumbs
- 1 ¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt (use ½ teaspoon if using unsalted butter)
- ½ cup butter, softened
- ½ cup brown sugar
- ⅓ cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 12 Hershey kisses
Meringue Topping
- 2 egg whites
- ¼ cup sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
Instructions
Graham Cracker Cookie Cups
- Preheat the oven to 350°F 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 at low speed until combined. The mixture will be very crumbly at this point, that is what you want.
- Scoop out about a tablespoon of dough and roll it into a ball. Place the ball into the mini cupcake pan and press down lightly to pack it in. Bake for 8 minutes. Remove the pan from the oven and place it 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 warm cookie 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.
Notes
- 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.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
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Leah says
I’ve never made meringue before because I have always been too scared. I think I’ll try it out for this recipe though rather than use a marshmallow. It sounds so delicious and your directions make it sound easy enough!
Emily says
Leah, give it a try. The worst that can happen is you have deflated egg whites...but they will still taste good 😁.
Sue says
What a wonderful way to enjoy the flavors of s'mores. I especially love that these are mini muffin sized - a perfect bite sized treat!
Emily says
Oh yes, the mini size is perfect...and, of course, that means I feel better about eating more than one 😆.
Sunrita says
Love this recipe. You make it sound so easy.
Emily says
Thanks, Sunrita, I promise it's easy 😁.