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Fancy S’mores


  • Yield: 8 pavlovas 1x

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.


Scale

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

  1. Make pavlovas. Preheat the oven to 200º. Line a baking sheet with parchment paper or a Silpat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. With about 20 minutes left of baking, make ganache. In a small saucepan, bring the cream to a light simmer over medium heat.
  7. 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.
  8. 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.
  9. 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.

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