S’mores Meringue Cookies
Everyone loves making s’mores at a campout, but you don’t have to leave your kitchen to enjoy this classic, nostalgic treat. Our S’mores Meringue Cookies are inspired by campfire memories of gooey marshmallows, toasty chocolate and crisp graham crackers.
Ingredients
- 3/4 cup bittersweet (60% cacao) chocolate chips
- 4 large egg whites, room temperature
- 1/8 teaspoon cream of tartar (or ½ teaspoon lemon juice)
- 1/2 cup sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 1 cup mini marshmallows
- 1 graham cracker, finely crumbled
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Microwave chocolate chips in 15-second intervals, stirring after each interval, until completely melted and smooth. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat egg whites and cream of tartar until foamy. Add in sugar, 1 tablespoon at a time, mixing after each addition until the sugar is fully dissolved. Continue mixing until the French meringue is glossy and holds a stiff peak, about 8-9 minutes. Add in vanilla extract and beat an additional 10-30 seconds.
Gently fold marshmallows into the meringue with a rubber spatula.
Using a fork, drizzle half the melted chocolate over the meringue. Do not mix the chocolate into the meringue. Drop rounded tablespoonfuls of chocolate-swirled meringue onto the prepared baking sheets, about 1 inch apart. Sprinkle graham cracker crumbs on top of each meringue. Repeat with the remaining meringue, chocolate and graham cracker crumbs.
Bake 22-25 minutes, until dry and lightly browned. Let stand on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, bake for 22 minutes. For crispier cookies, bake for 25 minutes.
Recipe by Marie Saba
- 130 grams bittersweet (60% cacao) chocolate chips
- 4 large egg whites, room temperature
- 1/8 teaspoon cream of tartar (or ½ teaspoon lemon juice)
- 99 grams sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
buy now - 43 grams mini marshmallows
- 1 graham cracker, finely crumbled
Directions
Preheat oven to 180°C. Line two baking sheets with parchment paper.
Microwave chocolate chips in 15-second intervals, stirring after each interval, until completely melted and smooth. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), beat egg whites and cream of tartar until foamy. Add in sugar, 1 tablespoon at a time, mixing after each addition until the sugar is fully dissolved. Continue mixing until the French meringue is glossy and holds a stiff peak, about 8-9 minutes. Add in vanilla extract and beat an additional 10-30 seconds.
Gently fold marshmallows into the meringue with a rubber spatula.
Using a fork, drizzle half the melted chocolate over the meringue. Do not mix the chocolate into the meringue. Drop rounded tablespoonfuls of chocolate-swirled meringue onto the prepared baking sheets, about 3 centimeters apart. Sprinkle graham cracker crumbs on top of each meringue. Repeat with the remaining meringue, chocolate and graham cracker crumbs.
Bake 22-25 minutes, until dry and lightly browned. Let stand on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, bake for 22 minutes. For crispier cookies, bake for 25 minutes.
Recipe by Marie Saba
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20 minsprep
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22-25 minscook
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30cookies
This Recipe Uses
Madagascar Bourbon Pure Vanilla Extract