Food & Drink

Homemade Bite-Sized S’Mores

Makes approximately 3 dozen

An Asheville chef brings the campfire treat indoors

photo: Johnny Autry


To make use of the egg whites left over from her molten peanut butter cakes, chef Katie Button suggests turning them into marshmallows for homemade s’mores. Just don’t get hung up on how the bite-size treats look. The recipe is meant to be rustic. “No matter what you do,” Button says, “when you’re dipping marshmallows into chocolate, they are going to be delicious.”


Ingredients

    • Marshmallows (recipe below)

    • Chocolate dipping sauce (recipe below)

    • Graham cracker dust (recipe below)

    • 1-2 tbsp. Maldon smoked sea salt

  • Marshmallows

    • 2 tsp. powdered gelatin

    • 1½ cups granulated sugar

    • 1 tsp. corn syrup

    • 2 large egg whites, at room temperature

    • Nonstick cooking spray

  • Chocolate Dipping Sauce

    • 8 oz. unsweetened chocolate

  • Graham Cracker Dust

    • ½ sleeve of graham crackers (about 4 graham crackers)


Preparation

  1. For the marshmallows:

    In a small bowl, sprinkle powdered gelatin over 4 tablespoons cold water to soften, and set aside.

  2. Combine granulated sugar, 1 cup water, and corn syrup in a small pot and heat to 240°F, then let cool to 212°F.

  3. Meanwhile, whip egg whites until frothy. Drizzle cooled syrup into egg-white mixture.

  4. Heat gelatin mixture for about 15 seconds in the microwave until gelatin dissolves, then add to egg whites. Whisk for 10 minutes or until stiff peaks form using a hand whisk or a standing mixer.

  5. Line a half-size sheet pan with parchment paper and coat with nonstick cooking spray. Place the marshmallow mixture into a gallon-size ziplock bag and cut one bottom corner out for piping. The hole should be no larger than the size of a nickel. Pipe out marshmallow into silver-dollar-size coins and refrigerate for 3 hours.

  6. For the Chocolate Dipping Sauce:

    Chop chocolate into small pieces and place into a microwave-safe bowl. Microwave chocolate for 30 seconds, stir, and repeat until smooth. Set aside at room temperature.

  7. For the Graham Cracker Dust:

    Place graham crackers in food processor and pulse until finely ground, or put them in a ziplock bag and crush with a rolling pin.

  8. To assemble:

    Using a fork, dip marshmallows one at a time in room-temperature chocolate, draining off excess as much as possible.

  9. Transfer marshmallows back to lined baking sheet. When chocolate coating is almost set, garnish marshmallows with a line of graham cracker dust and smoked Maldon sea salt on top. Refrigerate until hardened, and serve cold.

Recipe from chef Katie Button of Cúrate and Nightbell in Asheville, North Carolina


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