Simple S’mores Meringue Cookies

w/ Nielsen Massey



Simple S’mores Meringue Cookies

Photos and recipe by @mariesaba & in partnership with Nielsen Massey


There’s a rhythm to baking. A mindfulness. When I give into the routines of measuring, blending and rolling, I let go of all else. Smells come in with their own memories, the feel of flour on my hands, the whirring beaters, and the beautiful golden colors. In the end I have something made with my own hands to share. But the unexpected gift is in the baking.

If you are interested in improving your baking and achieving this feeling of Zen, Nielsen-Massey’s gives all kinds of resources. The website has something for everyone – from basic skills, such as how to knead dough and separate egg whites, to more advanced techniques, like tempering chocolate, piping buttercream, and mastering meringue.

Today, my focus is meringue. I’ll admit, meringue is something I’ve shied away from in the past. It seemed like too much effort for an unpredictable result. Would the whites firm up or turn out droopy? Growing up, I remember my mom avoided scratch-made angel food cake for the same reason.

But, as it turns out, meringue is actually very simple to make, as long as you follow the steps exactly. Let’s start with the basics. What is meringue? Meringue is a glossy mixture of whipped egg whites and sugar. We’ll focus on two types here: French meringue and Swiss meringue.

French Meringue: For French meringue, the egg whites and sugar are whipped into stiff peaks at room temperature. Because French meringue is uncooked, it will separate if not used fairly quickly. French meringue is often used in baked goods, such as meringue cookies or angel food cake.

Swiss Meringue: Swiss meringue is denser, fluffier, and more stable than French meringue. For Swiss meringue, the eggs whites and sugar are cooked gently over warm water until the sugar is dissolved. Then the mixture is whipped into stiff peaks. Swiss meringue has a marshmallow-like texture, and is often used for pavlovas, cake frosting, or as a pie topping.

For either type of meringue, you’ll need to follow three key steps:

1.     Use a clean metal, glass, or copper bowl. Any grease (even just a speck) can deflate your meringue. Plastic bowls tend to retain oils even after cleaning, so a glass, metal, or copper bowl is preferable. 
2.     Take care in separating the egg whites from the yolks. Cold eggs are easier to separate, but room temperature eggs will give you a fluffier meringue.  So, I suggest that you separate the yolks and whites while the eggs are cold. Then let the whites come to room temperature before whipping your meringue. Make sure that no yolk gets mixed in with the whites, as the fat will deflate the meringue. 
3.     Follow the recipe exactly as to when and how to add the sugar. 

You can also watch Nielsen-Massey’s meringue video, which details the techniques for making French and Swiss meringue.

With those steps in mind, let’s try French meringue! My favorite part is right after you add Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract to the fluffy egg whites, when the sweet scent of vanilla billows into the air. It’s as intoxicating as it is delicious. Enjoy!

Simple Meringue S’mores Cookies

Everyone loves making s’mores at a campout. With marshmallows and melted chocolate on the inside, and crispy grahams on the outside, they’re a perfect combination of gooey, crunchy and oh-so-sweet. This recipe is inspired by those campfire memories. 

Prep Time: 20 minutes
Cook Time: 20 minutes
Yields about 30 cookies

3/4 cup (142 grams) bittersweet 60% cacao chocolate chips 
4 large egg whites (122 grams), room temperature
1/8 teaspoon cream of tartar (or ½ teaspoon lemon juice)
1/2 cup (95 grams) sugar
2 teaspoons (11 grams) Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup (49 grams) mini marshmallows 
1 graham cracker (15 grams), finely crumbled

Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Line two baking sheets with parchment paper.

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.

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.

Sprinkle marshmallows over the meringue. Using a rubber spatula, gently fold marshmallows into meringue.

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 tablespoonsful of chocolate-swirled meringue onto prepared baking sheet, about 1 inch apart.

Sprinkle crumbled graham cracker crumbs on top. Repeat process with remaining meringue and chocolate, drop by rounded tablespoonful onto second prepared baking sheet, and sprinkle with graham cracker crumbs.

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.

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