Oh Sweet Day!

S’mores Macaron

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What do you think s’mores are? Traditionally they are a stack-up of graham cracker, chocolate bar and marshmallow over a camp fire. Crunchy, toasty and of course yummy! But you know what, things have changed. Internet will tell you s’mores are cakes, brownies, popsicles, ice cream…And you don’t have to have a camp fire in order to enjoy any of these.

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I don’t normally like to eat graham crackers, chocolate or marshmallow individually. But the combination of these ingredients plays a magic on me, and I will become a totally sucker. Some time ago I made these s’mores tartlets. Oh! I think I’ve started to miss them.

These macarons are another interest twist on the classic s’mores. The shells are made with graham cracker crumbs, then filled with marshmallow frosting, topped it with chocolate glaze and a little sprinkle of grahma cracker crumbs. Well, I’ve been looking for the right macraron flavour that I really like, because I am not a huge fan. And I think I’ve found one.

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Ingredients (around 30 sandwich cookies):

Macaron Shells
2 cups powdered sugar
1 cup almond flour
1/2 cup graham cracker crumbs
3 egg whites
1/4 cup granulated sugar
Marshmallow Frosting
1 1/4 cups sugar
3 large egg whites
1 teaspoon vanilla extract
1 tablespoon water
Chocolate Glaze
50 grams dark chocolate, cut into small chunks
1 tablespoon unsalted butter
1 teaspoon corn syrup
 

Directions:

Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw circles, about 1 1/2-inch, in rows on the paper, about 1 inch apart.

Process powdered sugar, almond flour and graham cracker crumbs in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.

Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the batter has loosened and falls in a ribbon from the spatula.

Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment papers.

Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.

Preheat oven to 300F. Bake the macarons for 10 to 12 minutes, until set but not browned.

Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.

To prepare the marshmallow frosting, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting form stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.

Transfer frosting to a pastry bag fitted with a wide plain pastry tip and pipe a teaspoon of filling onto each of the upside-down cookies.

To prepare chocolate glaze, microwave the chocolate and butter in 10-second intervals. Stir in corn syrup until the mixture becomes smooth.

Dip the top of each of the remaining cookies. Place it on top of the marshmallow filled cookie. Sprinkle the reserved graham cracker crumbs on top.

18 Comments

  1. Hi Natalie, you can keep your filled macarons in an air-tight container and refrigerate for up to 3 days. Bring them to room temperature before serving. :)

  2. How long will these keep for? Thanks!!!

  3. Thanks, Mache! :)

  4. What a creation here! One of the most interesting macaron I’ve ever seen! Bet they must be very tasty.

  5. Shelly, you should know that I always wish I could deliver you some. :)

  6. Oh Fanny these look so delicate and delicious :) Wish I had patience to do macarons, it looks so intimidating to me. xo :)

  7. I wish I could, seriously, Macy! :)

  8. I am so going to make these, except i’ve been a good baker. In fact I don’t think I can ever manage macarons. Could you please deliver some over here? Please…… :D

  9. Hi Joyce, I wish I could deliver a dozen to you right now. :)

  10. Thanks, Renee!

  11. Thanks, Naomi.

  12. Hi Mia Frances, I didn’t normally like macarons, but I think I’ve found the one flavour that I really like. This combination is epic!

  13. Thanks, Angie. :)

  14. OMG! These look amazing!

  15. I love both s’mores and macarons. These maracons sound really wonderful for me! :)

  16. Hello, I am really excited to make these. They look stunningly delicious.

  17. Looks really delicious and pretty!

  18. Awww…..I need a dozen of these NOW!!!!! They look so delicious!

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