Vanilla Marshmallow Fluff
Place the egg whites, sugar and liquid glucose into a glass bowl and place over a pot of simmering water. Using an electric hand beater, whisk for about 15 minutes or until the meringue is thick and glossy and has reached a temperature of 60 °C using a sugar thermometer.

Remove from the heat and transfer to another cooler bowl and add the vanilla extract. Continue to whisk until meringue has cooled down completely and has increased in volume.

Transfer the marshmallow fluff to a sterilized, airtight jar and keep in fridge until ready to use. This should keep for up to a week.

To Assemble the S’mores

Place the marshmallow fluff into a piping bag and pipe a generous amount onto a Marie biscuit.

Gently top with another biscuit and dip half of the ‘sandwich’ into the melted chocolate.

Refrigerate for a couple of minutes or until the chocolate has set.

Serve immediately… eat and then have s’more!