Skip to Content

S'mores Meringue Cookies

I received product samples from sponsor companies to aid in the creation of the #Choctoberfest recipes. All opinions are mine alone. 

Light and airy s'mores meringue cookies are coated in milk chocolate and graham cracker crumbs. This dessert is naturally low in calories!

Three rows of baked meringue cookies on a baking sheet

#Choctoberfest 2019 continues! Did you read about our prize packs and enter the giveaway? Head on over to Monday's post, read, and enter the giveaway there.

Triple Chocolate Kitchen presents Choctoberfest

Today's chocolatey goodness puts a s'mores twist on meringue cookies. I've always thought that meringue cookies taste a little bit like marshmallows, thanks to the sugar and vanilla extract.

A meringue cookie being dipped in melted milk chocolate

S'mores meringue cookies are classic vanilla meringues with elements of s'mores: they're dipped in milk chocolate, and then dipped in graham cracker crumbs. Easy-peasy!

Making meringue isn't difficult. The stand mixer and whip attachment does most of the work. The difficulty in making meringue is that egg whites will not whip if there is even the slightest speck of fat in the mixing bowl. After thoroughly washing the stand mixer bowl with dish soap and hot water, I dry it, and wipe it down with lemon juice to remove any lingering fat I missed while washing.

A bowl of s'mores meringue cookies

Next, you need to be very careful when separating your eggs. What I do is set up a three-bowl system: two small bowls and the stand mixer bowl. I crack the egg over one of the small bowls to catch the white. After all of the whites fall into the small bowl, I place the yolk in the other small bowl.

After inspecting the white for any speck of yolk, I transfer it to the mixing bowl. This way, if you get a speck of yolk while separating the third egg, you don't contaminate the previous two eggs you already separated.

Light and airy s'mores meringue cookies are coated in milk chocolate and graham cracker crumbs. This dessert is naturally low in calories!

Also, gently tapping the egg on a flat surface (not the edge of a bowl) makes it less likely that the sharp edges of the shell get pushed into the yolk, breaking it and contaminating the white.

Yes, these cookies do bake a looooong time. Low and slow is necessary for baking meringue. But, they are worth it! And for a bonus, these s'mores meringue cookies are low in calories, too!

Light and airy s'mores meringue cookies are coated in milk chocolate and graham cracker crumbs. This dessert is naturally low in calories! #Choctoberfest

S'mores Meringue Cookies

Yield: 12 meringue cookies
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Drying Time: 8 hours
Total Time: 9 hours 40 minutes

Light and airy s'mores meringue cookies are coated in milk chocolate and graham cracker crumbs. This dessert is naturally low in calories!

Ingredients

  • 3 large egg whites
  • ¼ tsp cream of tartar
  • ¾ cup (5.25 oz) Imperial sugar
  • ¼ tsp vanilla extract
  • 6 oz milk chocolate
  • 1 cup (5 oz) graham cracker crumbs

Instructions

  1. Preheat your oven to 200 degrees F and line a baking sheet with a silicone baking mat.
  2. In a clean, dry bowl of a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until foamy.
  3. Add the cream of tartar to the egg whites, and continue beating until soft peaks begin to form.
  4. Increase the mixer speed to medium-high, and begin gradually adding the sugar to the egg whites. Beat until the meringue holds stiff peaks. Beat in the vanilla.
  5. Fit a piping bag with an open star tip, and fill the bag halfway with the meringue. Pipe twelve cookies onto the prepared baking sheet.
  6. Bake for 90 minutes, or until the meringue is pale and crisp, and peels away easily from the baking mat.
  7. Once the meringue is done, turn the oven off, and leave the baking sheet of meringues in the oven with the door slightly ajar. Let the cookies sit in the oven for several hours, or overnight, to finish drying.
  8. After the meringue is fully dried, remove it from the oven. If not dipping proceeding with the recipe immediately, store the meringues in an airtight container at room temperature until ready to proceed.
  9. Bring about an inch of water to a simmer in a small saucepan. Place the chocolate in a heatproof glass or metal bowl, and place it over the simmering water, ensuring the bottom of the bowl doesn't touch the simmering water.
  10. Let the chocolate melt, stirring occasionally. Once fully melted, remove from the water.
  11. Set up your dipping station: place the graham cracker crumbs in a shallow bowl, and place near the bowl of melted chocolate. Place the meringues on a sheet of wax or parchment paper near the graham cracker crumbs and chocolate.
  12. One by one, dip the meringues into the chocolate, shake off excess chocolate, then dip in the graham cracker crumbs, then place back on the wax or parchment paper. Let sit at room temperature until the chocolate sets.
  13. Store in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small percentage from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 27mgCarbohydrates: 9gFiber: 0gSugar: 7gProtein: 2g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

Did you love this recipe? Share it!

Please leave a comment on the blog or share a photo on Pinterest

Adapted from Joy of Baking

You are invited to the Inlinkz link party!

Click here to enter

Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:

Triple Chocolate Kitchen2 Cookin MamasA Day in the Life on the FarmA Labour of LifeA Little Fish in the KitchenA Southern FairytaleAmy's Cooking AdventuresAn Affair from the HeartBottom Left of the MittenBroken TeepeeBunsen Burner BakeryChampagne and CoconutsCindy's Recipes and WritingsCook with RenuCook's HideoutCookaholic WifeCrafty Cooking MamaDaily Dish RecipesDixie Chik CooksEveryday EileenFairyburgerFamily Breakfast RecipesFirst Timer CookFix Me a Little LunchFrugal & FitFun Happy HomeGet the Good Stuff!Glenda EmbreeHezzi-D's Books and CooksHow Was Your Day?I Can Cook ThatJoin Us, Pull up a ChairKaren's Kitchen StoriesKate's Recipe BoxKelly Lynn’s Sweets and TreatsLife & Medicine BlogLife on FoodLong Distance BakingLynchburg MamaMakes, Bakes and DecorMaking MiraclesMama Needs CakeMemories In The KitchenOur Good LifeOur Sutton PlacePalatable PastimeQueenslee AppétitReviewz & NewzSarah Cooks the BooksSarah's Bake StudioSeduction In The KitchenShockingly DeliciousSimple Family Crazy LifeSimply Inspired MealsSneha's RecipeStyle IslandSumptuous SpoonfulsSweet CoraliceSweet Dash of SassTake Two TapasThat RecipeThe Awesome MuseThe Beard and The BakerThe Delicious SpoonThe Food Hunter's Guide to CuisineThe Freshman CookThe Redhead BakerThe Schizo ChefThe Spiffy CookieThe Urben LifeTrampling RoseTurnips 2 TangerinesWho Needs A Cape?Wildflour's Cottage KitchenZesty South Indian Kitchen
Rich, moist chocolate cupcakes are topped with decadent chocolate kahlua buttercream. These will satisfy even the biggest chocolate craving! #Choctoberfest
← Previous
Chocolate Cupcakes with Chocolate Kahlua Buttercream
Pomegranate sorbet is a sweet-tart dessert that's naturally fat-free! Garnish with pomegrante seeds and a sprig of mint for a refreshing treat.
Next →
Pomegranate Sorbet

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Wendy Klik

Wednesday 16th of October 2019

What a cute idea Colleen and they kind of look like acorns. Perfect fall dessert.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe