Photo courtesy of howsweeteats
Here we go another strawberry recipe, yeah!
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!
Oh, this makes me want to eat some s'mores with strawberries.