Ingredients
Method
Macarons
- Line baking sheet with a silocone mat or parchment.
- Place the almond flour, powdered sugar, and crushed graham cracker in a food processor. Process until very fine. Sift and discard any large bits that don’t go through the sifter. Set aside.
- Whip the egg whites until they turn slightly opaque, add in cream of tartar. Continue whipping while adding caster sugar in a slow steady. Whip until it reaches stiff peaks.
- Sift the dry mixture on top of the meringue and then fold together until it reaches a thick lava-like consistency. You want the mixture to slowly fall off the spatula in a folding ribbon.
- Pour the batter into a piping bag fitted with a 1A piping tip.
- Pipe the macarons onto the baking sheet. Once all piped, lift pan up a few inches and drop it onto the counter a few times. You want to try and get any air bubbles out.
- Let the macarons dry at room temperature until dry to the touch, about 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a preheated 300°F oven, until they are just barely still sticking to the parchment/silicone. This can be anywhere from 10-20mins depending on your oven. Keep checking every couple minutes after 10, you do not want to over bake them.
- Let cookies cool completely before removing from pans.
Chocolate Dip
- Melt chocolate chips in microwave or over double boiler.
- Dip the bottom of half the macaron shells into the chocolate and let set. (See photo above)
Marshmallow Filling
- Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form, about 4 mins.
- Transfer mixture to a room temp mixing bowl, (or place warm bowl into a bowl if ice to cool it down) add vanilla and beat with hand mixer on medium/high speed until stiff peaks form.
- Transfer marshmallow frosting to a piping bag fitted with a 1A piping tip. Pipe the other half of the macaron shells with the filling. Sandwich them with the chocolate dipped ones.