S’mores Baked Alaska minis!
Hello and welcome to S’mores Week! (something I’ve been dying to say to you for a while).
I somehow went ages without a s’more. Mainly because I don’t really enjoy camping. I know, I’m the worst, I’m sorry.
Then, I moved to California and went camping every chance I got. I could tell you the absolute best campsite in South Lake Tahoe, and I became one of those people that booked in months in advance. And that’s when s’mores re-entered my life. (Especially these berry s’mores!)
It’s not exactly that the bag of marshmallows lured me to the camp site, but they’re basically all I thought about on the hike.
Marshmallows are good, yes, but they are exactly what they’re meant to be when they are toasted.
I feel like the degree of toastiness is much like the political spectrum: you’re either burnt to a crisp or very lightly browned. And I love and understand where everyone comes from on the spectrum. We bring our life experiences with us when we decide how we’re going to toast. We should just be grateful for the chance to gather around the same campfire and toast to our own liking.
Are we still talking about s’mores? Yes, I think so.
I love using a muffin pan to make individual desserts. This s’mores Baked Alaska is easy: line a few muffin cups with crushed graham crackers, smush your favorite chocolate ice cream on top (I love my homemade chocolate sorbet here–it’s vegan!), and store in the freezer until you’re ready.
The day of, make the marshmallow fluff and let it sit on the counter. Not entirely sure about the food safety aspect of this, but I did it and survived. Several times, actually.
When you’re ready (and you really know you’re ready), remove the ice cream pucks from the muffin pan, place them on a serving plate, cover with the marshmallow fluff and torch! Yes, the torch is going to slightly melt the ice cream. It’s okay. It’s life.
Oh, and here is the exact culinary torch that I use, FYI.
PS This recipe is a great way to use up leftover egg whites!
- 1/2 cup graham cracker crumbs
- 1 1/2 tablespoons unsalted butter, melted
- 1 pint chocolate ice cream
For the homemade marshmallow fluff:
- 3 tablespoons water
- 1/2 cup sugar
- 1/2 cup light corn syrup
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- First, line 4 muffin cups in a pan with plastic wrap, overlapping as necessary.
- Combine the graham cracker crumbs and the melted butter in a small bowl.
- Press the crumbs into each muffin cup firmly. Place the pan in the freezer for 30 minutes.
- Meanwhile, soften the chocolate ice cream until it's spoonable.
- Remove the pan from the freezer, and smush chocolate ice cream into each of the cups, leveling the surface so that it's flat. Return the pan to the freezer for at least 4 hours, or up to 2 days in advance.
- On serving day, make the homemade marshmallow fluff: in a small saucepan, combine the water, sugar and corn syrup. Stir together gently (try not to splash sugar crystals on the edges of the pan).
- Turn the heat to medium-high and bring the mixture to 240-degrees.
- Meanwhile, add the egg whites to the bowl of a stand mixer with the cream of tartar. Beat until soft peaks form, about 3-4 minutes.
- When the sugar syrup mixture reaches 240, immediately remove it from the heat, and stream it into the egg whites while mixing on high speed.
- Let the mixture mix until light and fluffy, about 4-5 minutes.
- I let the marshmallow fluff cool completely on the counter to room temperature. I like to make it several hours before serving.
- When you want to serve, remove each ice cream puck from the muffin pan, and place on a serving plate. Use an offset spatula to spread the fluff evenly over the ice cream. You can freeze these covered in fluff up to 4 hours, too.
- Use a culinary torch to lightly toast the marshmallow fluff. Repeat with remaining baked Alaskas. Serve immediately.
Amount Per Serving: Calories: 452Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 154mgCarbohydrates: 85gFiber: 1gSugar: 77gProtein: 5g