STRAWBERRY S'MORES
YIELD: 14-16 Strawberry Bites
Ingredients:
- 14-16 medium strawberries, hulled
- 4 oz. chocolate (I used 65% cacao)
- 1 1/2 teaspoon shortening
- 4 tablespoon graham cracker crumbs
Marshmallow Frosting
- 2 egg whites
- 1/2 cup sugar
Directions:
Preparation: Line a bakesheet with parchment paper.
- Place chocolate and shortening in a microwave safe bowl and heat in 15 second bursts stirring in between until chocolate is fully melted.
- Dip strawberries in chocolate and place on parchment lined bakesheet to dry
- To make marshmallow frosting: Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. Transfer marshmallow creme to a pastry bag fitted with a close start tip and pipe into hulled strawberries. Use a kitchen torch to toast.
NOTES:
- To hull the strawberries, I used the Chef'n Strawberry Huller. It can be found on Amazonor at William Sonoma.
- You may have more marshmallow creme than you need.
- Save yourself some money and just buy a Bernzomatic propane torch instead of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.
