How To Make Crispy Meringue S’mores 🍫
These crispy meringue s’mores are great for summer! I use Stella Parks’ Swiss meringue method, but you can use any Swiss meringue technique you like.
Arrange graham cracker rectangles in rows. Top with 2 rectangles of chocolate. Pop in 200F oven for 5 mins to melt the chocolate slightly. Let cool.
1
Make Swiss meringue: Arrange a ring of crumpled aluminum foil as a “booster seat” in a skillet with 1” of boiling water.
2
Place heat proof bowl on top of foil ring. Mix together egg whites, cream of tartar, vanilla, & sugar, stirring constantly with a spatula, 8-10 mins.
3
When the egg white mixture reaches 175F transfer to a stand mixer and whisk to stiff peaks. Transfer to a small piping bag with closed star tip.
4
Pipe a swirl of Swiss meringue onto each graham cracker.
5
Optional: Use a culinary torch to toast the outside of your meringue.
6
Top each s’more with another graham cracker. Then bake at 200F for 2 hours until crispy.
7
Drizzle with melted chocolate if you’re feeling fancy. Let cool completely before serving.
8
What you'll need
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GIR Premium Silicone Spatula
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stand mixer
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small piping bag
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closed star tip
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culinary torch
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