Chocolate Pudding Meringue Mugs

Rich cocoa mousse is only made better when topped with a sweet meringue.


  • 4 egg whites
  • 1/2 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/4 teaspoon peppermint extract


  1. Preheat oven to 225°F. Prepare a baking sheet with a Silpat or greased wax paper.
  2. Whip egg whites until frothy. Sprinkle in sugar, cream of tartar, salt and peppermint extract, and whip until stiff peaks are formed.
  3. Brush the inside of a pastry bag with red food coloring in two parallel lines, add meringue, and pipe whipped-cream-shaped mounds onto baking sheet, spaced about 2 inches apart.
  4. Sprinkle with crushed candy canes and bake until dry and crisp. (This recipe takes some time, so we recommend letting them go overnight with the oven door cracked halfway.)