You can make it work without a food processor. If you don’t have a food processor, finely crush the graham crackers in a resealable plastic bag to make the graham cracker flour.
Go for small chunks of chocolate. Chopping the chocolate into smaller chunks makes the cookies easier to shape around the marshmallow and ensures you get just the right amount of chocolate in each bite.
Scoop and stuff the cookies one by one. This makes it easier to shape the dough over the marshmallow. As the dough sits, the flour will start to absorb the liquid ingredients — making it feel drier — meaning it can fall apart more easily if the dough was pre-scooped.
Chill the dough. Chilling the shaped and stuffed dough is the most important part of this recipe. It allows the marshmallow and dough to bake at the same rate and prevents the dough from spreading out too much, creating that perfect soft and chewy texture. Additionally, it helps prevent the marshmallow from melting into the dough and ultimately
1/2 and 1/2 can be substituted for heavy cream and water. Many readers added lemon zest to enhance flavor of fruit. Can also sub and fruit for strawberries. Also, these are very large and can be halved before baking.
To keep the (frozen) berries from bleeding into the dough, we tossed the berries in confectioners’ sugar. To get light and flaky scones, we discovered that treating the butter in two different ways was key. First, we processed half the butter until fully incorporated into the dough. Then, we added the remaining cold butter and processed it until small clumps remained, creating pockets of steam as the scones baked. A simple glaze of butter and honey adds a nice finish to the scones.
You can bake this cake up to 3 days in advance. Keep at room temperature, tightly covered. Or freeze for up to 2 months, tightly wrapped in aluminum foil.
Use a concentrated red food coloring gel (not liquid food coloring) for the brightest results. When baking the meringues, don't open the oven after turning it off; this will help them dry.