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close up of a crispy meringue smore drizzled with chocolate

crispy swiss meringue s'mores

Just like s'mores only crispy! These graham cracker and chocolate sandwiches are stuffed with Swiss meringue and baked at a very, very low temperature until completely dried and super crispy. I'm using Stella Parks' method for making Swiss meringue here, but if you have a method you like better, go for it.
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Prep Time 10 mins
Cook Time 2 hrs
Meringue Time 20 mins
Total Time 2 hrs 30 mins
Course Dessert, Snack
Cuisine American
Servings 24 s'mores


  • 12 Graham crackers (broken into 4 rectangles)
  • 4 Hershey Milk Chocolate Bars (broken into 12 rectangles)
  • 2 oz egg whites (60 grams, or 2 large egg whites)
  • 4 oz granulated sugar (113 grams, or ½ cup)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar (⅛ teaspoon per egg white)


  • 1 Hershey Milk Chocolate Bar (melted, to drizzle on top)


  • Preheat oven to 200°F.
  • Arrange graham cracker pieces in rows on a sheet pan lined with a silicone mat. Place two rectangles of chocolate on a diagonal on each cracker. Set aside.
  • In a heat-proof bowl (metal or glass) combine egg whites, vanilla, and cream of tartar. In a separate bowl, measure out your sugar. Set aside. Have your mixer's whisk attachment cleaned and ready to go.
  • Fill a wide, high sided pot with about an inch of water. Make a ring out of crumpled aluminum foil and place it in the center of the pot. The ring should not be fully submerged, it needs to keep your mixing bowl above the surface of the water.
  • Bring the water in the pot to a boil. Place the bowl of egg whites on top of the ring of aluminum foil, add the sugar, and stir constantly, scraping the bottom and sides of the bowl with a flexible spatula until the mixture reaches 175°F.
    Be gentle — you don't want to collapse the aluminum foil ring and have your bowl sitting in the water. Use a pot holder to protect the hand holding the bowl if you need to.
  • Immediately transfer the egg white mixture into the bowl of a stand mixer and whisk at high speed until shiny and stiff peaks form, about 5-6 minutes. The bowl might not be completely cool to the touch when it's done.
    NOTE: Swiss meringue is a denser, heavier meringue — you might need to knock most of it off the whisk in order to see the peaks. Heavier blobs of meringue might lean or tip under their own weight, but it should mostly hold its shape and shouldn't flow off the whisk like liquid.
  • While the meringue is whipping, pop the sheet pan of graham crackers and chocolate in the oven for 3-5 minutes just to melt the chocolate.
  • Transfer the meringue to a piping bag fitted with a small closed star tip.
  • Pipe three or four small swirls on top of each graham cracker, then top with another graham cracker and press down gently.
    Optional: Gently torch the meringue before putting the graham cracker on top.
  • Place the s'mores in the oven for 2 hours until fully dry. Let cool slightly before eating.
    Optional: Drizzle with additional melted chocolate, let cool.


  • If you're making these late at night you can turn the oven off and leave them to finish drying out in the oven until morning.
  • Store in a cool, dry, air tight container. 
  • Swiss meringue technique borrowed from Stella Parks @ Serious Eats: https://www.seriouseats.com/easy-swiss-meringue-recipe
Tried this recipe?Leave a comment and let us how it was!