Description
A riff on a s’mores tart. Basically a fancy s’more. A cloud of meringue topped with a simple ganache and a dusting of graham crackers. Twenty minute prep time, hour bake time, and 10 minute assembly time. These fancy s’mores are more than doable.
Ingredients
- Pavlovas
- 2 large egg whites
- ¾ c. extra fine granulated sugar*
- pinch of kosher salt
- ½ tsp. vanilla extract
- confectioners’ sugar for dusting
- Ganache
- 3/4 c. dark chocolate, roughly chopped
- 1/2 c. heavy cream
- generous pinch of kosher salt
- Garnish
- 2 high-quality graham crackers, roughly chopped
Instructions
- Make pavlovas. Preheat the oven to 200º. Line a baking sheet with parchment paper or a Silpat. Set aside.
- In the bowl of a double boiler, combine egg whites, sugar, and salt. Whisk well. Set bowl over a pan filled with 1-inch of simmering water. Whisk continuously until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Overcooking will scramble the eggs.
- Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the bowl. Water is bad for a meringue. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form. Beat in vanilla.
- Using a 2-ounce trigger release ice-cream scoop, scoop meringue on the prepared being sheet, distributing evenly. Using the back of a spoon, gently carve out an indention in the middle of each meringue, being sure not to make it too thin. Lightly sprinkle with powdered sugar to help absorb any moisture.
- Bake until just dry, about 50 minutes. Meringues should still be white in color but dry to the touch. Allow to cool completely before carefully removing.
- With about 20 minutes left of baking, make ganache. In a small saucepan, bring the cream to a light simmer over medium heat.
- Place chocolate and salt in a heat resistant bowl. Once the cream reaches a light simmer, pour over the chocolate. Whisk until evenly combined. Set aside and allow to cool a bit, whisking occasionally.
- Assemble s’mores. Using a thin spatula, carefully loosen pavlovas from the surface. Evenly distribute spreadable ganache to each of the pavlova nests. You may have a bit leftover. Lightly spread over the surface. Top with graham cracker crumbles.
- Allow pavlovas to rest for about 45 minutes until serving. Ganache will firm up. Serve same day.
Notes
*What is extra fine sugar? It’s not powdered sugar. It’s regular sugar, extra fine. You can buy it at the store, but you can also make it at home in a high-powered blender or food processor. Why use it? It dissolves in the same amount of time the eggs need to cook and no longer. Regular sugar doesn’t dissolve quick enough for this recipe.
Pavlova recipe adapted from Martha Stewart’s Baking Handbook.
Oh my. These look incredible (and tasty). Adding them to my fall to make list immediately.
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Simplicity is in my bones too. Well said.
These are really smart, like really really next level. And beautiful. I need to get my hands on some gf grahams!!
I rarely have patience for full-on marshmallow making, and besides these look way cooler anyway. I know what my next weekend project is going to be!
I’m with you, I save EVERYTHING when it comes to food, I hate waste. My husband hates that I hate waste. It’s a constant battle.You really can’t go wrong with a s’more flavor profile and I love the simplicity of these.
Melissa! We are totally on the same wavelength this week. Your fancy rendition of my fave treat is just amazing (!!!)
I’m so in love with these fancy s’mores!! These belong on a menu card. And I’d orden them for desert, every time.
I CAN’T HANDLE THIS RECIPE. I recently discovered the vegan-meringue awesomeness that is aquafaba so I see these fancy s’mores in my not so distant future. High fives, lady.
Midway through writing this post, I thought, this is totally an Oh Ladycakes recipe. And then I wondered how you’d do a vegan meringue. I can’t wait to see yours (if you make them). xo
such a genius idea! These look so so perfect, Melissa!
So good! I can’t wait to try these. I love everything s’mores…especially this time of year! xo
Ohh these look fabulous!
Her Heartland Soul
http://herheartlandsoul.com
Wow! The pictures look so amazing! I can see these being a part of a fancy wedding dessert bar. I always order the s’more-themed desserts in restaurants too 🙂
Love this idea! These look so amazing!
These are the BEST pavs I have ever seen! I am all about the smores – and your photos are perfection!!! Pinned!
Melissa! These are absolutely spectacular. I’m in love with them — so so genius, so gorgeous, and they look so delicious. I think I could eat about fifteen.
I immediately gave half to the neighbors or I would have consumed them all! They just melt in your mouth.
I love this! Cooking smarter indeed. It looks like it hits all the flavor notes and like it’s fancy enough to be impressive for a dinner party, but no harder to pull together than a cake. Bravo!
Oh these are lovely! So simple, but they look so perfect 🙂
Omg, I am officially in love with these!!! Pure brilliance. Pinning!
Meg, is there a good GF graham cracker that you like or do you make your own?
Melissa,
These GF graham crackers are the bomb!
http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/
Thanks for this Maureen!
Absolutely! I’ll be making these over the weekend with Angela’s GF graham crackers! I’m a sucker for any pavlova! And I may just sneak a bit of whipped cream in there, too! 😉
Um, these are so genius! And so pretty, too.
These sound incredible! So pretty and elegant 🙂
Oh my word these are totally in my future! Seems like I should invite people over so I don’t devour them all on my own.