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.
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.
Ingredients (around 30 sandwich cookies):
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.