S’mores Macarons
Okay, okay, okay! This is one of my favorite macaron flavors to make because I get to use my kitchen torch!!
In this recipe, I replace some of the almond flour with crushed graham cracker. The filling is a border of chocolate ganache, with a marshmallow fluff center that gets torched to give it that signature campfire taste!
You don’t have to torch the marshmallow, but if you can, why the heck not?!
Ingredients
75 grams powdered sugar
60 grams almond flour
15 grams crushed graham cracker
28 grams egg white
65 grams granulated sugar
25 grams water
8 grams granulated sugar
28 grams egg whites
For the ganache
1 cup semi sweet chocolate chips
½ cup heavy cream
Directions
1. Start by measuring all of your ingredients.
2. Using a fine mesh strainer, sift the powdered sugar, almond flour, and crushed graham cracker. Make sure to break up the pieces as small as possible. Give it a good mix.
3. Add 28 grams of egg whites and combine until you get a paste. Set aside.
4. In a saucepan, heat 25 grams of water and 65 grams of sugar until it comes to “soft ball” stage or 244 degrees Fahrenheit.
5. While the sugar syrup is cooking, add 28 grams egg whites and 8 grams sugar into the bowl of a stand mixer. Whip with a whisk attachment until white and glossy.
6. Once the sugar syrup reaches 244, turn down the mixer and slowly pour the syrup over the side.
7. Turn the mixer back up to full speed and whip the meringue until it reaches stiff peaks. It should also be cooled down by then.
8. Fold half of the meringue into the paste. Once fully combined, add the rest and mix until it reaches “ribbon” stage. If you try to draw an 8 in with the batter, it should hold for 3-4 seconds before dissolving back into the batter.
9. Pour batter into a piping bag with a round tip and pipe 2 inch circles on a baking sheet lined with parchment paper. I sprinkled mine with crushed graham cracker for decoration.
10. Lightly tap sheets on worksurface to release air bubbles and let dry for 30-40 minutes.
11. Bake at 315 degrees Fahrenheit for 13 minutes.
12. Once cooled, match up the cookies by size.
13. For the filling, draw a circle on the border of the cookie with chocolate ganache and fill the center with marshmallow fluff.
14. If you’re using a torch on the marshmallow fluff, 2-3 seconds of toasting should be enough!
For the Ganache
1. Heat ½ cup of heavy whipping cream in the microwave or in a saucepan. You don’t want it to boil, but you do want it hot.
2. Pour hot cream over 1 cup of semi sweet chocolate chips and let sit for a minute before mixing.
3. Let sit in the fridge for 2-3 hours before using. You want it to set before attempting to pipe it.
Like regular s’mores, these can be super messy but absolutely worth it!
Happy baking!