S’More Macarons

S’More Macarons

Ingredients
  

Macarons

  • 100 g almond flour
  • 30 g finally crushed graham crackers
  • 130 g powdered sugar
  • 100 g egg whites room temperature
  • 1/8 tsp cream of tartar
  • 90 g caster sugar or other superfine sugar

Chocolate Dip

  • 1/2 cup dark chocolate chips

Marshmallow Filling

  • 4 large egg whites
  • 3/4 cup granulated sugar
  • 6 tbsp light corn syrup
  • 1 tsp vanilla

Instructions
 

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.

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