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“S'mores without the campfire? Yes please! Not only do these not require tromping outside at dusk with the blackflies and mosquitoes, but they're also seasonless - if you have graham crackers, chocolate and egg whites on hand and the butane topped up, nothing is stopping you from enjoying a little Summer at Christmastime!”
14 s'mores

Ingredients Nutrition

  • Base
  • 14 square graham crackers
  • Chocolate
  • 2 ounces semisweet chocolate, chopped (I love my Callebaut, but use your favourite!)
  • 2 ounces milk chocolate, chopped (go for the traditional stuff!)
  • 2 teaspoons salted butter
  • 1 tablespoon graham cracker crumbs
  • Meringue
  • 2 egg whites (or ¼ cup pasteurized egg whites)
  • 14 teaspoon cream of tartar
  • 18 teaspoon salt
  • 13 cup sugar


  1. Base and Chocolate:
  2. Place the graham crackers on a baking sheet lined with foil and set aside.
  3. Combine the chocolates and butter in a microwave safe bowl and microwave until melted and smooth, stirring every 45 seconds.
  4. Mix in the graham cracker crumbs and refrigerate 15 minutes, until thickened.
  5. Spoon the chocolate mixture onto the centre of each graham cracker and set aside.
  6. Meringue:
  7. In a spotlessly clean bowl with an electric mixer, whip the egg whites, cream of tartar and salt until soft peaks form.
  8. Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
  9. Dollop meringue on top of the chocolate mixture and use a kitchen blowtorch to lightly toast the tops of the meringue.
  10. Serve immediately (which I recommend) or cover lightly and store in the fridge up to 1 day.

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