Mackles’mores(spelling might be inconsistent because truthfully, I have no clue what the correct spelling for them is), are chocolate chip cookies baked on top of graham crackers, with melted chocolate and marshmallow on top. They sell them at a bakery in Seattle, and happen to be one of my sister’s absolute favorite desserts. And I can see why. We made the traditional ones before, and they were freaking amazing! I love s’mores and I love chocolate chip cookies, so together, you have heaven and diabetes in a bite. So for my rendition, I came up with it because I had leftover chocolate chip sable dough and leftover Italian meringue from a couple previous recipes, and I wanted to use them up. The layers we have for my version are a chocolate chip sable base, graham cracker ganache, toasted Italian meringue, and tempered dark chocolate shards on top. To be honest, it is a relatively simple dessert to make. The only things that take actual time to do are the ganache(because it needs to freeze solid) and the sable(just because you need to. bake then cool it down).

Makes about 5 servings
For the sable base:
1/2 cup all-purpose flour with more for rolling
1/4 cup dark brown sugar
1/3 cups dark chocolate chips
1 egg yolk
1/2 stick unsalted butter, softened
a pinch of salt
1/2 teaspoon vanilla extract

Cream sugar with sugar, salt, vanilla, and egg yolk until just combined. Fold in the chocolate chips first, then the flour. Refrigerate the dough for about 5 minutes. Roll out on a floured nonstick baking surface and cut out 5 4-inch cookies. Bake at 350 degrees F for 20 minutes and cool completely before removing from the sheet tray.

For the ganache:
1 cup dark chocolate
1/3 cup heavy cream
1/2 stick unsalted butter
a pinch of salt
1/4 cup toasted graham crackers, crushed into a fine powder
1/4 cup toasted graham crackers, crushed into smaller pieces

Melt the chocolate, graham cracker powder, butter, and salt into the heavy cream. Once melted together, cool down and fold in the graham cracker pieces. Pour into 3-inch silicone half dome molds and freeze solid, about 1-2 hours.

For the meringue:
1 egg white
1/4 cup granulated sugar
2 tablespoons water
a pinch of cream of tartar
1/4 teaspoon vanilla extract
a pinch of salt

Whip egg white with 2 tablespoons of granulated sugar, cream of tartar, vanilla, and the salt to stiff peaks. Heat up water with the remaining sugar and bring to a boil. Pour into the whipped egg while whisking and continue to whisk until doubled in volume. Transfer to a piping bag and use immediately.

For the shards:
1/4 cup dark chocolate
a pinch of salt

Melt three tablespoons of the dark chocolate over a double boiler with your salt. Take off heat once melted and add in the rest of the chocolate, mixing until incorporated. Spread onto acetate and allow the chocolate to firm up before snapping into pieces.

To assemble:
Place a ganache dome onto a sable and pipe the meringue around it. Use a blowtorch to lightly toast the meringue and garnish with the chocolate shards.