Smores Dip with Toasted Swiss Meringue
Author
Jess Emin
A food photographer, food stylist, and food TV host whose life revolves around food.
Every summer, there comes a point where I start craving smores. Not necessarily camping. Not sleeping in a tent. Definitely not waking up smelling like smoke. Just the feeling that comes with sitting around a campfire, roasting marshmallows, melting chocolate, and trying to keep your graham cracker from snapping in half before you can get that first bite. That’s exactly why I created this easy smores dip recipe with Swiss meringue.
The problem is…sometimes you’re stuck in the city.
Maybe you live in an apartment.
Maybe it’s raining.
Or maybe lighting a fire simply isn’t happening tonight.
That’s exactly why I started making this smores dip recipe.
Instead of relying on gooey marshmallows, I build this dessert around a fluffy Swiss meringue, rich chocolate ganache, and crisp graham crackers for dipping. It delivers everything I love about classic smores—the toasted flavour, melty chocolate, crunchy crackers, and nostalgic feeling—but in a version that feels just a little more elevated.
It’s fun, surprisingly simple, and always becomes the centre of attention whenever I set it on the table.
At a Glance
- Easy recipe ready in about 20 minutes
- Serves 4–6
- No campfire required
- Perfect for entertaining
- Beautiful party centerpiece
- Rich chocolate ganache
- Toasted Swiss meringue
- Graham crackers for dipping
- Torch or barbecue lighter friendly
Ingredients:
Swiss Meringue
- 3 large egg whites
- 3/4 cup (150 g) granulated sugar
Chocolate Ganache
- 1/2 cup melted milk or dark chocolate
- 1/4 cup milk or cream
For Serving
- 15+ graham crackers (or your favourite s'mores biscuits)
- chocolate, for shaving over top
Instructions:
- Fill a small saucepan with 1–2 inches of water and bring it to a gentle simmer over medium heat.
- Place the egg whites and granulated sugar into a large heatproof bowl that fits snugly over the saucepan without the bottom touching the water.
- Set the bowl over the simmering water and whisk constantly for 5–6 minutes, or until the mixture becomes foamy and the sugar has completely dissolved. If using a thermometer, the mixture should reach 160°F (71°C). If not, rub a small amount between your fingers—it should feel completely smooth with no sugar granules remaining.
- Transfer the warm mixture to the bowl of a stand mixer, or use a hand mixer. Beat on medium-high speed until the meringue becomes thick, glossy, and forms stiff peaks.
- Be careful not to overwhip. Stop mixing as soon as the meringue holds a firm peak with just a slight curl at the tip.
- Meanwhile, prepare the chocolate ganache. Combine the melted milk or dark chocolate with the milk or cream and stir until smooth and silky. If needed, warm gently in the microwave in 20-second intervals, stirring after each, or over low heat on the stovetop.
- Spoon the Swiss meringue onto the centre of a serving platter or shallow serving plate. Use the back of a spoon to create plenty of peaks and swirls.
- Using a kitchen torch, toast the meringue until the peaks are beautifully golden brown. Keep the torch moving for even colour. A propane torch also works if you're comfortable using one, and in a pinch, a long barbecue lighter can add a little colour.
- Drizzle the warm chocolate ganache generously over the toasted meringue.
- Finish with plenty of freshly shaved chocolate.
- Arrange the graham crackers around the edge of the platter for dipping and serve immediately while the chocolate is warm and the meringue is at its best.
- Don't forget to rate this recipe and leave a comment!
Why This Smores Dip Is Different
If you’ve searched for smores dip recipes, you’ve probably come across versions made in a cast iron skillet or baking dish, where chocolate chips and mini marshmallows are layered together and popped into the oven until everything is hot, melty, and bubbling.
Those recipes are delicious.
But this one is different.
Instead of baking marshmallows until they’re golden, we’re making a proper Swiss meringue.
It takes a few extra minutes, but the payoff is huge.
The texture is lighter.
The flavour is cleaner.
The toasted peaks look absolutely beautiful once they’re torched.
And unlike marshmallow fluff, Swiss meringue has an elegance that makes this dessert feel just as appropriate for a dinner party as it does for family movie night.
Swiss Meringue: The Secret Of This Smores Dip
People sometimes get intimidated when they hear the words Swiss meringue, but it’s actually very forgiving.
The biggest secret?
Don’t rush dissolving the sugar.
As the egg whites and sugar warm over the double boiler, whisk constantly.
You’re not simply heating the mixture.
You’re allowing every single sugar crystal to dissolve completely.
When you rub a little between your fingers, it should feel perfectly smooth.
If you still feel even tiny granules, keep whisking.
That one little step makes the finished meringue glossy, silky, and incredibly stable and it’s the finishing touch for this smores dip.
Stop at Stiff Peaks
This is probably the most important tip I can give you.
Once the warm mixture goes into your stand mixer or you grab your hand mixer, you’ll see it slowly transform into beautiful glossy peaks.
Keep checking.
You’re looking for stiff peaks.
Not dry peaks.
Not overwhipped peaks.
As soon as the meringue stands tall with just the tiniest curl at the end, stop mixing.
Overwhipping actually starts breaking the structure back down, and your beautiful meringue can become loose instead of fluffy.
Less really is more here.
Chocolate Matters Too
For the chocolate layer, simply melt your chocolate with the milk or cream until smooth. I sometimes do this in the microwave using short 20-second bursts, stirring after each one, but warming everything together in a small saucepan on the stove is just as easy.
Milk chocolate reminds me of the classic Hershey bar that so many of us grew up sandwiching between toasted marshmallows and graham crackers, but dark chocolate works beautifully too if you prefer something a little richer.
Torch Tips For This Swiss Meringue
I know kitchen torches can seem intimidating if you’ve never used one before.
They’re actually incredibly easy once you know a couple of basics.
- Keep the flame moving instead of holding it in one place.
- Aim for the tips of the meringue first, since they’ll brown the fastest.
- Work slowly and let the colour build naturally.
- You’re looking for deep golden peaks—not burnt black ones.
Don’t have a kitchen torch?
A propane torch works perfectly if you’re comfortable using one.
Even a long barbecue lighter will toast the meringue a little bit. It takes longer, but it’ll still give you some of that nostalgic toasted flavour and that beautiful golden brown color that takes this smores dip up a notch.
The Best Dippers
Obviously, graham crackers are the classic choice for this smores dip.
They’re sturdy enough to scoop through both the chocolate and meringue without breaking.
But don’t stop there.
This dessert is surprisingly fun with:
- salty pretzels
- buttery butter cookies
- shortbread
- vanilla wafers
- fresh strawberries
- sliced bananas
That salty crunch from pretzels with sweet chocolate might honestly be one of my favourite combinations in this smores dip.
Can I Use Marshmallows Instead?
If you don’t feel like making Swiss meringue, you certainly can make this recipe using mini marshmallows or large marshmallows and bake everything together in the oven. It’ll still be delicious.
That said, I think the Swiss meringue is what makes this recipe feel special. It’s lighter, prettier, and gives you that dramatic toasted finish that always gets people talking.
If you’re the kind of person who loves making everything from scratch, homemade graham crackers are an incredible project.
They have a richer honey flavour and a slightly crisper texture than most store-bought versions, making them a perfect match for this smores dip.
Why This Smores Dip Always Disappears
There’s something about interactive desserts that people can’t resist.
Nobody wants to cut a perfect slice.
Nobody worries about presentation.
Everyone simply grabs a cracker and starts dipping.
It’s casual.
It’s nostalgic.
And it somehow makes adults feel like kids again.
I think that’s why this smores dip recipe has become one of my favourite desserts for entertaining.
It gives you all those classic campfire memories without ever leaving your kitchen.
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Jess Emin
Every aspect of Jessica Emin’s personal and professional life revolves around food; she’s a food photographer, a food stylist, a sommelier and has hosted two food TV series. Jess credits all the people she’s met along her culinary journey for her confidence in the kitchen–she’s picked up tips, tricks and technique from hundreds of pros–from working pie dough at the age of ten with her mom, to shucking tutorials with oyster farmers, to foraging with chefs to find perfect mushrooms, and watching chefs in Canada’s best restaurants. She lives and breathes the East coast, and its incredible food offerings.Â
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