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!
#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.
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.
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.
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.
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!
- 3 large egg whites
- 1/4 tsp cream of tartar
- 3/4 cup (5.25 oz) Imperial sugar
- 1/4 tsp vanilla extract
- 6 oz milk chocolate
- 1 cup (5 oz) graham cracker crumbs
- Preheat your oven to 200 degrees F and line a baking sheet with a silicone baking mat.
- In a clean, dry bowl of a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until foamy.
- Add the cream of tartar to the egg whites, and continue beating until soft peaks begin to form.
- 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.
- 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.
- Bake for 90 minutes, or until the meringue is pale and crisp, and peels away easily from the baking mat.
- 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.
- 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.
- 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.
- Let the chocolate melt, stirring occasionally. Once fully melted, remove from the water.
- 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.
- 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.
- Store in an airtight container at room temperature.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 82 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 3mg Sodium: 27mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 2g
Adapted from Joy of Baking
Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week:Triple Chocolate Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Labour of Life • A Little Fish in the Kitchen • A Southern Fairytale • Amy’s Cooking Adventures • An Affair from the Heart • Bottom Left of the Mitten • Broken Teepee • Bunsen Burner Bakery • Champagne and Coconuts • Cindy’s Recipes and Writings • Cook with Renu • Cook’s Hideout • Cookaholic Wife • Crafty Cooking Mama • Daily Dish Recipes • Dixie Chik Cooks • Everyday Eileen • Fairyburger • Family Breakfast Recipes • First Timer Cook • Fix Me a Little Lunch • Frugal & Fit • Fun Happy Home • Get the Good Stuff! • Glenda Embree • Hezzi-D’s Books and Cooks • How Was Your Day? • I Can Cook That • Join Us, Pull up a Chair • Karen’s Kitchen Stories • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Life & Medicine Blog • Life on Food • Long Distance Baking • Lynchburg Mama • Makes, Bakes and Decor • Making Miracles • Mama Needs Cake • Memories In The Kitchen • Our Good Life • Our Sutton Place • Palatable Pastime • Queenslee Appétit • Reviewz & Newz • Sarah Cooks the Books • Sarah’s Bake Studio • Seduction In The Kitchen • Shockingly Delicious • Simple Family Crazy Life • Simply Inspired Meals • Sneha’s Recipe • Style Island • Sumptuous Spoonfuls • Sweet Coralice • Sweet Dash of Sass • Take Two Tapas • That Recipe • The Awesome Muse • The Beard and The Baker • The Delicious Spoon • The Food Hunter’s Guide to Cuisine • The Freshman Cook • The Redhead Baker • The Schizo Chef • The Spiffy Cookie • The Urben Life • Trampling Rose • Turnips 2 Tangerines • Who Needs A Cape? • Wildflour’s Cottage Kitchen • Zesty South Indian Kitchen