Florentine S’mores with Homemade Marshmallows
We love camping in the summertime. Hiking, swimming, sitting around the fire and of course cooking outdoors! Nothing says summertime outdoors quite like roasting marshmallows and making s’mores. In fact, when I was in college and hosting Japanese exchange students, I wanted to show them the quintessential American summer experience so we made s’mores in the backyard:)
I am all for the traditional s’mores experience with store bought Graham crackers, marshmallows and chocolate but sometimes it’s fun to fancy things up a little bit. I made these beauties for a backyard dinner party and had everyone assemble and roast their own s’mores. We didn’t have a fire so we passed the creme brulee torch around. It’s a really fun way to get guests involved in the process! This twist on the classic is made with orange scented Florentine cookies, homemade vanilla-almond marshmallows and melted dark chocolate. They’re so delicious but be warned, they are very messy!
Florentine S'mores with Homemade Marshmallows
- 3 packages unflavored gelatin
- 1 cup cool water divided
- 1 1/2 cups granulated sugar
- 1 cup light corn sryup
- 1/8 tsp salt
- 1 tspb vanilla extract
- 1/8 tsp almond extract
- powdered sugar for dusting
- cooking oil spray
- 1 3/4 cups sliced, blanched almonds
- 3 tbsp all-purpose flour
- 2 tbsp orange zest from 1 orange
- 1/4 tsp salt
- 3/4 cup sugar
- 2 tbsp heavy cream
- 2 tbsp light corn syrup
- 5 tbsp unsalted butter
- 1/2 tsp vanilla paste
- 3/4 cup dark chocolate finely chopped
In the bowl of mixer fitted with a whisk attachment, gently stir together 1/2 cup cool water with the gelatin and let sit.
Combine the granulated sugar, corn syrup, salt and remaining 1/2 cup cool water in a small saucepan. Cook over medium heat, stirring constantly to dissolve the sugar.
Raise the temperature to high and cook without stirring until the mixture reaches 240F on a candy thermometer. Take off the heat.
With the mixer on low, carefully pour the sugar mixture into the gelatin. Turn up the speed and mix on high for about 10 minutes until it is thick and fluffy and cool enough to touch (~100F).
Towards the end of mixing, add in vanilla and almond extracts.
Grease a baking dish with cooking spray (the size of the dish will depend on how thick you want your marshmallows). Spread the marshmallow fluff into the dish as evenly as possible. Sprinkle the top with powdered sugar and gently press down with your hands to smooth it out.
Let the marshmallows set for a few hours. You can cut them with a knife or cookie cutters.
Using a food processor, grind up the almonds into a rough flour but not too far that it starts turning into almond butter.
In a medium bowl, combine almond flour, all-purpose flour, orange zest and salt and set aside.
In a small saucepan, stir together sugar, cream, corn syrup and butter over medium heat. Once the sugar is dissolved and the butter is melted, turn off the heat and add the vanilla.
Stir wet ingredients into the dry ingredients until combined. Set aside and let cool for 20-30 minutes.
Preheat the oven to 350F. Line a baking sheets with parchment paper.
Scoop rounded teaspoonfuls of the mixture onto the parchment paper, leaving enough room for them to spread (about 3 inches in diameter). You will have to do this in two batches, baking one sheet at a time. Bake for 10-11 minutes, rotating the pan halfway through.
Let cool on the cookie sheet for about 5 minutes then transfer to wire rack and let cool until slightly crisp.
Melt chocolate either over a double-boiler or in the microwave. Spread a thin layer on the underside of each cookie.
Top one cookie for each sandwich with a marshmallow. Using a kitchen torch, flame all sides of the marshmallow until you've reached your desired roasty-ness. (Alternatively, and more authentically, you can roast your marshmallows over a flame).
Top with the other cookie and smoosh!