Three Textures of Meringue

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Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

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Three textures of meringue—homemade graham cracker, topped with two flavors of marshmallows, bittersweet chocolate ganache center, all encased in an Italian meringue, torched, crisp meringue shard garnish, served with warmed strawberry sauce. Somewhat a cross between a campfire s’more and a Mallowmar cookie in reverse since here the chocolate is on the inside, this dessert evokes memories of childhood in each layer. Showcasing the versatility of meringue in three forms—light and crunchy, sl