Ooey, gooey, s'mores with homemade graham crackers and homemade marshmallow meringue dipped in chocolate.
Servings 9-12 S'mores
Author Tasia ~ twosugarbugs
Ingredients
Graham Crackers
1 ½cupsall-purpose flour
⅓cupwhole-wheat flour
½teaspoonsalt
½teaspooncinnamon
⅔cupunsalted butterroom temperature
½cupfirmly packed brown sugar
2tablespoonshoney
Marshmallow Meringue
4large egg whitesroom temperature
1cupgranulated sugar
½teaspooncream of tartar
½teaspoonpure vanilla extract
Chocolate for Dipping
3cupsmilk chocolate chipsfor dipping
Instructions
For the graham crackers:
In a bowl, whisk together all-purpose flour, whole-wheat flour, salt and cinnamon. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter, brown sugar and honey. Beat on medium high until fluffy, approximately 4 minutes. Scrape up and down sides of the bowl.
With the mixer on low speed add the flour mixture in three additions, mixing until just combined after each addition.
Wrap the dough tightly in plastic wrap and refrigerate for a minimum of 30 minutes before rolling or for up to 2 days. You can also freeze for up to 2 months and defrost in the refrigerator before rolling out and baking.
Preheat the oven to 350° F.
Line a baking sheet with parchment paper or a silicone mat.
Unwrap the dough and place between two sheets of parchment paper. On a clean work surface, roll out the dough to a ¼ inch thickness.
Use any cookie cutter, sharp knife, or pizza or pastry cutter to cut out the graham crackers. I use a pastry cutter and then poke with a fork to give the appearance of a graham cracker. (I typically get 18, as I like them slightly thicker and softer)
Bake until golden brown, about 10-14 minutes.
Transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks.
For the Marshmallow Meringue:
Whisk egg whites, sugar and cream of tartar in a heatproof bowl. Set the mixture over a saucepan filled with 2 inches of simmering water. Do not let the bottom of the bowl touch the water.
Whisk constantly until the sugar is dissolved, about 4 minutes. Remove from the saucepan and wipe the bottom of the bowl dry.
Transfer the mixing bowl to an electric mixer fitted with the whisk attachment. Add the vanilla.
Beat on high speed for 5-6 minutes until stiff, glossy peaks form.
Assemble the s’mores:
On a cookie sheet lined with a silicone mat or parchment paper, place half of the graham crackers, bottom side up. Pipe a generous layer of the marshmallow meringue on the graham cracker. (I use a pastry bag fitted with a large round tip. You could use a zip lock bag with a cut corner or just spoon the marshmallow meringue as well). Top with the remaining graham cracker. Place in the freezer for about 30 minutes to firm them up.
Meanwhile, melt the chocolate chips using your preferred method. Let cool slightly.
Working with 2-3 graham cracker and marshmallow *sandwiches* at a time, dip about half way into the melted chocolate and return to the freezer. Continue dipping until all *sandwiches are dipped. Freeze until chocolate has hardened.
Notes
Store covered in the refrigerator for up to two weeks or in the freezer for up to 3 months.*graham cracker recipe from Sweetened with Honey