Shove your face into a s’more handpie
Through the abundance of American pop culture we grew up with, we were constantly hearing about these magical creations called s’mores. Usually consumed around a campfire, s’mores sandwich roasted marshmallows and a layer of chocolate between two pieces of graham cracker. So basically, it’s just a little piece of heaven for your mouth. Here in Australia they are a little harder to create due to our lack of graham crackers, but we can do you one better – Phoebe Wood and Kristen Jenkins have played on those flavours by creating a recipe for s’more handpies. You’ll find this and 59 other decadent sweet pie recipes in The Pie Project, Phoebe and Kristen’s dedication to the humble pie.
INGREDIENTS
250 g shortbread biscuits
1/2 teaspoon ground ginger
70 g unsalted butter, melted then cooled
200 g dark chocolate, chopped
200 ml pouring (single/light) cream
2 egg whites
150 g caster sugar
50 g white marshmallows, chopped
TO MAKE
Pulse the biscuits and ginger in a food processor to fine crumbs. Add the butter and pulse again to combine.
Press the crumb mixture into the bases and sides of a six-hole 80 ml capacity muffin tin, then chill.
Put the chocolate in a heatproof bowl. Heat the cream in a microwave-safe jug in the microwave on high, or in a small saucepan over medium heat, until it reaches just below boiling point. Pour over the chocolate and stir until it forms a smooth, melted ganache. Divide among the muffin holes and chill for two hours or until set.
For the marshmallow topping, whisk the egg whites and sugar together in a heatproof bowl set over a saucepan of gently simmering water (make sure the bottom of the bowl doesn’t touch the hot water). Whisk for ten minutes until thick ribbons can be formed and the sugar has dissolved. Whisk in the marshmallows until dissolved, then transfer to the bowl of an electric mixer and whisk until cooled completely. Dollop on top of the chocolate ganache and, using a kitchen blowtorch, gently caramelise the marshmallow. If you don’t have a blowtorch place them under a very hot grill for one to two minutes. Serve immediately.
Makes six.
This is an edited extract from The Pie Project by Phoebe Wood & Kristen Jenkins published by Hardie Grant Books. Available in stores nationally.
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