Equipment
- 1 small pot
Ingredients
Graham Cracker Cookies
- 113 grams salted butter, browned to 93 grams
- 133 grams granulated sugar
- 3 large egg yolks, room temperature
- 1 tsp pure vanilla extract , or vanilla bean paste
- 120 grams all-purpose flour, spooned and leveled
- 30 grams graham cracker crumbs
- 1/4 tsp fine sea salt
- 1 1/2 tsp baking powder
- tiny pinch cinnamon
Chocolate Ganache
- 85 grams dark chocolate chips
- 60 mL heavy whipping cream
- tiny pinch sea salt
Toasted Meringue
- 150 grams granulated sugar
- 1/4 tsp cream of tartar, *optional
- 3 large egg whites
- 2 tsp vanilla bean paste, or extract
- tiny pinch fine sea salt
Method
S'mores Cookies
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.113 grams salted butter browned to 93 grams
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a medium bowl and allow it cool for a few minutes. If measured now, 113 grams of butter should now measure 93 grams. Refrigerate for a few minutes.
- Add the sugar to the medium bowl and whisk the butter and sugar together.133 grams granulated sugar
- Then add the egg yolks and vanilla and whisk together aggressively for 2-3 minutes, until it's smooth and has lightened in color.3 large egg yolks room temperature, 1 tsp pure vanilla extract or vanilla bean paste
- Add the flour, graham crackers, cinnamon, salt and baking powder and fold the cookie dough just until there are a no more streaks left of flour.120 grams all-purpose flour spooned and leveled, 30 grams graham cracker crumbs, 1/4 tsp fine sea salt, 1 1/2 tsp baking powder, tiny pinch cinnamon
- Scoop ten 1.5 ounce cookies and roll between your hands to get smooth cookie dough balls. Place on a lined baking sheet about 2 inches apart and refrigerate for 20ish minutes, while the oven preheats. *If the dough was too soft (from the butter still being too warm) then refrigerate the dough before rolling out the balls, just until it's firm enough to work with*.
- Preheat oven to 350F (177C) and bake one sheet on the middle rack for 7ish minutes, remove, bang on the counter, use a round biscuit cutter to scoot them around so they’re round again and return to the oven for another 5ish minutes, just until the edges are starting to brown.
- Remove from the oven. The edges should be lightly browned and the top slightly puffed and no longer wet. Give it another quick tap on the counter & scoot them around again so they’re perfectly round.
- Use a tablespoon or small cup to make a slight indent in the center of the cookies to contain the chocolate ganache. When you make the indent, the cookies may feel wet/raw in the center - that's fine, they'll set as they cool completely.
Chocolate Ganache
- Place the chocolate chips, heavy cream and salt in a small bowl together and microwave on 20 second increments, stirring well between each one.85 grams dark chocolate chips, 60 mL heavy whipping cream, tiny pinch sea salt
- Repeat until the chocolate is completely smooth. Set aside to cool while the cookies cool.
- It should thicken to a spreadable consistency as it cools, then spread about a 1/2-1 tablespoon worth of ganache onto each cooled cookie.
Toasted Meringue
- Bring a small pot with a little water to a boil and then reduce the heat to simmer (keep it on very low heat).
- Wipe down your equipment with a tiny bit of vinegar or lemon juice (any edible acid) and then place the sugar and cream of tartar in the bowl of a stand mixer, whisking them together.150 grams granulated sugar, 1/4 tsp cream of tartar *optional
- Add the egg whites to the bowl and whisk the egg whites into the sugar. Place the bowl of egg whites and sugar on top of the simmering water (making sure it doesn’t submerge into the water) – you want the steam to heat the egg whites.3 large egg whites
- Whisk the egg whites frequently so they don’t coagulate around the edge of the bowl. Generally around 5 minutes, the sugar will feel like it’s dissolved in the egg whites but you want to take the egg whites to 175F (80C) in order to get that stable, marshmallowy texture, which is normally around 10 minutes for me. So make sure to check the temperature with a thermometer between the 5-10 minutes (it may take up to 15 minutes).
- Once it’s at 175F (80C), turn the stove off, remove the bowl from the simmering pot and place it on the stand mixer fit with the whisk attachment. Beat at medium speed for a minute and then increase to medium-high for about 10 minutes.
- Add in the vanilla bean paste and salt and mix, just until it’s combined, making sure to scrape the edge of the bowl as well. The texture should be thick and marshmallow – not wet, dry or foamy.2 tsp vanilla bean paste or extract, tiny pinch fine sea salt
- Pipe on top of the cookie and chocolate ganache and use a culinary torch to toast the meringue.
Notes
Store in an airtight container, refrigerated for 4-5 days or frozen for a few weeks.
- If you need the meringue to be SUPER stable you can add gelatin to it.
- I just dissolve a ¼ tsp of gelatin in 1 tsp of cold water. Let it set for a few minutes and then microwave it for 5 seconds. Add it in with the vanilla and salt, mixing just until it’s well combined. It’ll set once it’s refrigerated.
- I just dissolve a ¼ tsp of gelatin in 1 tsp of cold water. Let it set for a few minutes and then microwave it for 5 seconds. Add it in with the vanilla and salt, mixing just until it’s well combined. It’ll set once it’s refrigerated.
Nutrition
Serving: 1gCalories: 341kcalCarbohydrates: 46gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 90mgSodium: 243mgPotassium: 115mgFiber: 1gSugar: 33gVitamin A: 450IUVitamin C: 0.1mgCalcium: 80mgIron: 1mg