Matzoh S’mores by Sarah Magid

Beloved author and New York City baker Sarah Magid celebrates the holiday with these Passover-friendly treats. They’re so delicious, we bet you can’t eat just one! For more of Sarah’s healthy and delicious desserts, check out her wonderful book, Organic and Chic.

Every year when Passover comes around, I love to make classic matzoh brittle. But this year my son, Clyde, suddenly developed an aversion to nuts and thought that the classic brittle seemed boring. So after talking with him about what we could do to the crunchy, caramelized matzoh slathered in chocolate, he asked if we could make it into s’mores.

Using my marshmallow frosting for the filling, the final outcome tips slightly into the sweeter zone than I usually like, but I have to say a few bites had the perfect combination of crunch, creaminess, and chocolate. And a sprinkling of flaky sea salt (Maldon is my favorite) adds a great balance to the caramelized matzoh.

Of course you could just make the brittle and serve it as a dessert for Seder, but making these little “s’mores” is a definite draw for kids; they’ll jump at the chance to help you.

Depending on how you want to serve these, they can be made to look more precise or a little more natural and rugged.

Ingredients
Makes 4 s’mores

  • 1 box organic thin matzoh
  • 1 stick (4 ounces) organic unsalted butter
  • 1 teaspoon organic vanilla extract
  • 1 cup packed organic dark brown sugar
  • 11-ounce bag organic dark chocolate chips (you can try flavored if you are making just brittle—I prefer Green & Black’s chocolate)
  • Sea salt, for sprinkling
  • Marshmallow Frosting (see recipe below)

Preheat the oven to 350°F and line 2 baking sheets with aluminum foil. Make sure there’s room in your freezer for a baking sheet or two.

To make shapes with the very finicky matzoh, soak it for a few minutes in warm water, checking to make sure it’s wet but not soggy—around 2 to 3 minutes. Use a knife or a cookie cutter to cut shapes in the softened matzoh. We used our biscuit cutters (shhh, don’t tell the rabbi) as well as my daughter, Ruby’s, favorite heart cutters. Those proved to be a bit tricky, but once the matzoh shapes were caramelized, it held together. Place the cutout matzoh shapes 2 inches apart on the foil. We also experimented with snapping sheets of matzoh in quarters without soaking them, and that worked as larger squares.

In a small heavy-bottomed saucepan over medium heat, melt the butter and stir in the vanilla and brown sugar. Bring the mixture to a boil for 1 minute, then take off the heat. Using a pastry brush, brush both sides of the matzoh pieces on the parchment paper. The matzoh should be well coated.

Bake the matzoh for 12 to 13 minutes or until golden brown.

Sprinkle a few chocolate chips onto each piece of hot matzoh. Let the chocolate rest a minute to melt, then spread it across the matzoh with a small offset spatula. Sprinkle each piece with a bit of salt.

Place the baking sheets into the freezer to chill the matzoh quickly.

Repeat with any remaining cut-out matzoh pieces.

To make the s’mores, spoon a dollop of Marshmallow Frosting on the top of a piece of the matzoh. Top with a second piece of matzoh so that it’s chocolate-side up.

You can chill these until ready to serve, as they are pretty delicious frozen.

Happy Passover!
<3
Sarah

Marshmallow Frosting (adapted from Organic and Chic)
Makes 4 cups frosting

  • 6 organic egg whites
  • 1 1⁄2 cups organic cane sugar
  • 1⁄4 teaspoon cream of tartar
  • 1 1⁄2 tablespoons organic vanilla extract

    Place the egg whites in the mixing bowl of a very clean standing mixer.

    In a small heavy- bottomed saucepan, stir together the sugar, cream of tartar, and 2⁄3 cup water, and bring to a boil over high heat.

    When a candy thermometer inserted into the sugar mixture reads 230°F, whip the egg whites on low speed for about 30 seconds, until bubbly. Increase the mixer speed to medium-high and whip the whites for 2 minutes.

    With the mixer still running, check the temperature of your sugar mixture. When the thermometer reads around 235°F, increase the mixer speed to high and whip the egg whites until they’re almost stiff. At the same time, remove the boiling sugar mixture from the heat.

    Standing as far as you can from the mixer, with arms extended to avoid burning yourself, pour the hot sugar in a small stream into the running mixer. Keep the mixer on high speed for at least 5 minutes.

    Reduce the mixer speed to low and add the vanilla extract.

    Use immediately.

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