"How’s your meringue? I’ve never been very confident making meringue, so I was really excited to check out the tutorial on Nielsen-Massey’s new website, BetterYourBake.com. After watching their video, I can whip up a fluffy French meringue in just 10 minutes! And you can, too! Grab a bottle of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract and hop over to BetterYourBake.com to get started.
Then with your new skills, you can try out my recipe for Simple S’mores Meringue Cookies. They are so fun to make – with spikey tops and chocolate swirls throughout, they look more like a modern art project than dessert. But, with melted marshmallows in the middle and crumbled graham crackers on top, you get that unforgettable taste of summer in every bite!
#BetterYourBake #NielsenMasseyInspires #feedfeed #meringue #quarantinecooking"
Meringue S’mores Cookies
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A Note from Feedfeed
Want to learn the technique for making meringue? Click here!
For more baking tips & tricks, click here!
Check out @mariesaba's blog post about this recipe here.
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- Recipe Card
Prep time 20mins
Cook time 20mins
Serves or Makes: 30 cookies
Recipe Card
ingredients
- 3/4 cup bittersweet 60% chocolate chips
- 4 large eggs, whites only, at room temperature
- 1/8 teaspoon cream of tartar, or 1/2 teaspoon lemon juice
- 1/2 cup sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Vanilla Extract
- 1 cup mini marshmallows
- 1 graham cracker, finely crumbled
Method
Step 1
Preheat oven to 350 degrees F (176 degrees C). Line two baking sheets with parchment paper.
Step 2
Place 3/4 cup chocolate chips in a small microwave-safe bowl. Heat in 15 seconds increments, stirring after each increment, until completely melted and smooth. Set melted chocolate aside.
Step 3
In a large, clean glass, metal or copper bowl, use an electric mixer to beat egg whites and cream of tartar until foamy. Add in sugar, 1 tablespoon at a time, beating to combine after each addition. After sugar is fully dissolved, beat meringue until firm peaks form, about 5-7 minutes more. Add in vanilla extract, and beat again until meringue is glossy and holds stiff peaks.
Step 4
Sprinkle marshmallows over the meringue. Using a rubber spatula, gently fold marshmallows into meringue.
Step 5
Using the tines of a fork, drizzle about half of the melted chocolate over the meringue. DO NOT MIX. Using a cookie scoop, drop rounded tablespoonfuls of chocolate-swirled meringue onto the prepared baking sheet, about 1 inch apart. Sprinkle crumbled graham cracker crumbs on top.
Step 6
Repeat the process with remaining meringue and chocolate, drop by rounded tablespoonful onto a second prepared baking sheet, and sprinkle with graham cracker crumbs.
Step 7
Bake cookies for 22 minutes (for chewier cookies) to 25 minutes (for crisper cookies), until dry-looking and very lightly browned. Cool cookies on sheet for 5 minutes. Using a flat spatula, transfer to cookies rack and cool completely.