S'mores Cookie Cups

Ingredients:

• 2 1/4 cups flour (270g)
• 1/4 cup graham cracker crumps (20g)
• 1/2 tsp salt (2g)
• 1 tsp baking soda (6g)
• 1/4 cup cornstarch (32g)
• 1 tsp cinnamon (2g, heaping)
• 3/4 cup unsalted butter (170g)
• 1 cup granulated sugar (200g)
• 1 egg
• 1 egg yolk
• 1 tsp vanilla (5mL)
• 1/2 cup light corn syrup (118mL)
• 1 cup granulated sugar (200g)
• 4 egg whites (room temperature)
• few dashes of cream of tartar
• 1 cup semi-sweet chocolate (175g)
• 3 tbsp heavy cream (45mL)
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Instructions:

1. Use a cupcake tin for these cookie cups. Pre heat the oven to 350 degrees F. Sift all the dry ingredients together.
2. In a stand mixer, cream the butter then add the sugar. Scrape down the bowl.
3. Add the egg, 1 egg yolk, and vanilla extract. Mix until combined. Scrape down the bowl and add the dry mixture and mix until combined.
4. Take a small ice cream scooper, place one in each cupcake tin and bake for about 12 minutes.
5. Take some kind of cylinder-like implement or a tablespoon and press into the cooked dough to create a “well.”
6. Place back in the oven, cook for an additional 5 minutes then remove pan from oven and allow 15-20 minutes to cool. Remove pastries from their mold.
7. Pour the room temperature egg whites into a stand mixer and add a few dashes of cream of tartar.
8. Before whisking the eggs; In a pot add corn syrup and only 2/3 cup of the granulated sugar. Put over medium high heat just until it reaches 240 degrees F.
9. Start whisking the eggs. Once eggs are frothed, add in the last 1/3 cup sugar. (Be mindful of the sugar).
10. Once you have reached soft peak stage, run the mixer on low and slowly pour in the molten once it has reached 240F.
11. Scald the cream and in a bowl, pour over the chocolate. Let sit then it whisk together. (Give a few 30 second bursts at half power in the microwave if the chocolate isn’t fully melted).
12. For the Assembly
13. Transfer the melted chocolate to a piping bag and snip the tip off. Pipe the chocolate into the cooled cookie cups. Fill it just below the top.
14. Transfer the fluff into a piping bag fitted with a large open star or 869 tip. Pipe a large dollop on top, making sure to cover all the chocolate.
15. Torch the meringue to a brown surface.