Several months ago, I tried making a cookie from The American Baking Competition show called Sophisticated S’Mores by Marcella Valladolid. I had renewed sympathy for the show contestants as it wasn’t an easy cookie to pull off. I was especially unhappy with the chocolate coating as it contained a whopping 2oz of oil which prevented my high-end chocolate from setting up at all unless it was refrigerated and smeared all over me when I was eating it. The refrigeration, in my opinion, spoiled the consistency of the cookie and the marshmallow. I loved the marshmallow filling though, so when I decided to try again, I kept the marshmallow filling but added some raspberry to it.
For the cookie, I used my favorite graham cracker recipe, which is much like a standard American graham cracker but better tasting because it’s homemade. I baked these up in little 2 inch circles with fluted edges. For the filling, I kept the marshmallow filling I liked, but I made it raspberry flavored by adding in some ground up freeze dried raspberries. The flavor is subtle, but a nice combination with the graham cracker and the chocolate coating. The filling is piped onto the graham crackers as close to the edge as I could get.
To make a cookie that could be kept at room temperature, I tempered some dark chocolate using a clever microwave technique that I recently learned about. I was very happy with the result. While the chocolate wasn’t as shiny as I would have liked (I didn’t use couverture grade chocolate), it has great snap to it, covered thinly and evenly, and there was not a trace of bloom when it set up.
The finished cookie is pretty addictive, living up to it’s name as I just kept wanting “s’more”. I am submitting these cookies to November’s Biscuit Barrel Challenge.
- For the base:
- 1 batch graham cracker dough, baked into 2-inch circular crackers
- Marshmallow Filling:
- ¼ cup water
- ¼ cup light corn syrup
- ¾ cup sugar
- 1 tablespoon powdered gelatin
- 2 Tbsp. cold water
- 2 egg whites
- ¼ teaspoon vanilla
- ½ oz (approx 2 Tbsp.) freeze-dried raspberries, ground
- For the chocolate coating:
- 1 lb dark chocolate,melted and tempered
- To make the marshmallow filling, combine ¼ Cup water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage (235 degrees F).
- Meanwhile, sprinkle the gelatin over the cold water and let dissolve.
- Remove syrup from the heat, add gelatin, and mix.
- Whip the egg whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping.
- Just before the marshmallow is stiff, sprinkle in the raspberry powder and let it mix into the marshmallow.
- Transfer the marshmallow to a pastry bag.
- Pipe the marshmallow onto the top of each cookie, letting it spread almost completely to the edge of the cookie.
- Temper the chocolate and then dip each cookie, marshmallow side down, into the chocolate so that the chocolate covers the marshmallow and the edges of the cookie.
- Let the cookies sit at room temperature until completely set up.