Ingredients: (makes 12 cups)
- 1 cup graham cracker crumbs
- 1/2 tsp. ground cinnamon
- 1/2 cup light brown sugar
- 1/2 cup powdered sugar
- 3 egg whites, at room temperature
- pinch of salt
- 12 large marshmallows
- 1/3 cup chocolate chips
Directions:
- Place graham cracker crumbs, cinnamon and brown sugar in a food processor, grind to find powder. Set aside.
- In a stand mixer with a whisk attachment, beat egg whites and salt until foamy (about 30 seconds), slowly add powdered sugar. Continue mixing to a glossy medium soft peaks.
- Gently fold graham cracker mixture into meringue 1/3 at a time. Once combined, continue to fold until batter has deflated to a glossy. Transfer batter into a disposable pastry bag. Set aside.
- Preheat oven to 350 degrees F. Line 12 cupcake liners on a muffin pan and spray with non-stick cooking oil. Place one marshmallow in the center of each cup.
- Snip off the tip of pastry bag, pipe evenly around the marshmallow for each cup. Then, place chocolate chips on the top of graham cracker batter.
- Bake for 13-15 minutes until marshmallows turn lightly brown. Cool before serving.
