Ras El Hanout Marshmallow with Graham Sable, Smoked Chocolate and Sea Salt


  • 185 grams flour
  • 40 grams whole wheat flour
  • 50 grams cornstarch
  • 145 grams unsalted butter
  • 25 grams powdered sugar
  • 2 grams salt
  • 54 grams egg
  • Marshmallows, recipe follows
  • Smoked milk chocolate, melted, as needed
  • Crunchy sea salt, as needed


Sift together flours and cornstarch; set aside. Cream unsalted butter and powdered sugar with salt until light and fluffy. Add egg and mix until combined. Combine wet and dry ingredients and roll out dough to about 1⁄8-inch thick between parchment. Freeze. Cut into 2-inch squares and bake on a silicone-lined sheet tray in a preheated 320° F oven until golden brown.

To plate, char the tops of the marshmallow cubes with a blow torch; cool slightly. Using a squeeze bottle, squirt chocolate in the center of each graham sable square. Sprinkle with salt and top with marshmallow squares. Make dots of chocolate on a plate and top each one with a square.

To make marshmallows: Whisk 278 grams egg whites on low speed until soft peaks form. Heat 790 grams sugar, 160 grams glucose syrup and 235 grams water to 284°F, remove from heat.

With mixer running on low, slowly add hot sugar to softly whipped egg whites. Increase speed to high and whip. Reduce speed and add 33-1⁄2 grams bloomed gelatin and whip on high speed. Add ras el hanout to taste and whip until cooled slightly. Working quickly, spread out evenly on a silicone-lined and greased half-sheet pan. Smooth top as flat as possible, then cover with greased plastic wrap. Let cool until set.

Pastry chef-owner Megan Fitzroy Phelan, Longoven, Richmond, VA, from Food Fanatics Magazine