We’ve added a biscuit to the top of our s’mores croissant, but you could crumble a few biscuits into the croissant when assembling too.

Makes 4

Ingredients

For the meringue

• 2 egg whites
• ½ cup (110g) caster sugar
• 4 plain croissants
• Butter, for brushing
• 1 packet (400g) marshmallows
• 150g milk chocolate
• 1 packet (60g) mini digestive biscuits

Method

1. Preheat oven to 180°C. Line a tray with baking paper.
2. For the meringue, place egg whites in a bowl and whisk to stiff peaks, about 2 minutes.
3. Add sugar 1 Tbsp at a time, whisking well to dissolve sugar between each addition. Continue until all the sugar is incorporated and the meringue is glossy.
4. Slice each croissant in half, keeping it attached on one side.
5. Brush the inside and outside of the croissants with butter.
6. Halve 12 marshmallows and place 6 halves in each croissant.
7. Halve 12 blocks of chocolate and stuff 6 halves in between the marshmallows of each croissant. Close croissants.
8. Cover the entire tray with foil to enclose the croissants.
9. Bake on the middle oven rack for 12 minutes or until the marshmallow is puffed and gooey, and chocolate has melted.
10. Remove foil and spoon a portion of meringue onto the top of each croissant.
11. Bake in the oven on a high oven rack for another 1-2 minutes (or use a blow torch if you like) until the marshmallow is toasted.

Recipes & styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons