S’mores Stuffed Strawberries.
Or, embarrassingly easy fruit gems.
Say hello to your new favorite thing!
It’s Friday and you deserve a mojito and a s’more. Or ten. I won’t judge.
Can we talk about the cuteness of these adorable strawberries? GAH. This recipe is simple but so fun.
Not only are the berries covered and filled with things that I love, they look pretty too.
This is actually a recipe that I made waaaay back when for Seriously Delish. I remember the exact day I made and shot them for the book and immediately texted my brother’s girlfriend a picture and was all YOU NEED TO MAKE THESE RIGHT THIS SECOND.
They are addictive. Ridiculously delicious. Darling. Horrifyingly easy. Can we call it a recipe? I don’t even know.
I love that they are a little light dessert but still taste decadent. Also, yes, you are correct in that I very rarely categorize fruit as a dessert (unless it’s a fabulous crisp/crumble/cobbler) but I’m making an exception here.
How can we NOT?!
These are one of my most adored treats and I don’t know why they’ve never made their way from the book to the blog… but now was the time because they are the easiest treat for Memorial Day weekend.
And hello – the entire summer!
It’s probably because the instant they’re made, they are consumed like crazy. Occasionally I even make a handful for an evening snack since it feels a little fancy. That’s super smart.
Plus, since it IS fruit, it’s not like it’s completely terrible when you finish the batch yourself. ????
Peek at our video for s’mores stuffed strawberries!
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 pounds strawberries, hulled with some of the center cut out
- 6 ounces high-quality dark or milk chocolate, your choice, chopped
- 1 tablespoon coconut oil
- 3 tablespoons graham cracker crumbs
- Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6 to 7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Scoop the marshmallow into a pastry bag (or just use a spoon) and fill the insides of the strawberries. Place the filled strawberries on a piece of parchment paper.
- Place the chocolate in a bowl and microwave it on 50% power for 30 seconds. Stir well. Microwave again for 30 seconds and stir again. Repeat until the chocolate is completely melted. Once melted, stir in the coconut oil until it melts.
- Gently dip the bottom half of each strawberry into the chocolate, placing it back on the parchment paper. Sprinkle the chocolate with graham crumbs. You can stick these in the fridge for a little before serving. You can also use store bought marshmallow fluff, but it might melt easier. If you make them ahead of time, they must stay in the fridge and the marshmallow may run a bit!
Also, I’m sort of thinking peanut butter. Weird?