S’mores Macarons…..yep it had to be done. Not that it literally hasn’t been done. It has. I looked at a couple recipes online and referenced it to my Kathryn Gordon Macaron book and made my very own special variation. Instead of 160 g of almond and 30 g of graham cracker, I pretty much flipped those amounts. Boom! Yum!
Anyhoo this all came about because we are going to some friends for a BBQ on Saturday…..and i’m obsessed with macarons! I discussed with my wife about what to bring and was just going to make a really amazing skinny spinach and artichoke dip via a Candice Kumai recipe. In addition I was going to make some Thai street style skewers….. but chicken, although this recipe is awesome, is still boring. I had this in the back of my mind all week when I stumbled on a recipe for s’mores macarons.
The image of delectable s’mores immediately made me think of a friends wedding a couple years ago were the day before there was a fantastic dinner. At the end of this dinner it was dark and very summery out. I could smell this unmistakable odor from 30 feet away. I pulled my wife towards the magnificence and there it was. In front of a small bonfire were about 20 people from the party making s’mores!. I thought it was brilliant. What a great way to cap off a lovely evening.
As I finished this memory, still glaring at the pic of the macarons, I had decided. I wanted our night on Saturday to embody the feeling I had that summer night. Of course there were other factors involved but all in all I think it will be a nice, fun and unique way to end our evening……or at least end dinner.
Making these tasty morsels was much easier that I thought. The variation from using the Italian Meringue Method was effortless. Well the cookie part anyway. The making of the marshmellow does take some patience and a candy thermometor. Below is the recipe I used. They came out great! Any questions feel free to ask!!
- 115g egg whites
- 150 g granulated sugar
- 110 g graham cracker crust
- pinch of sea salt
- 3 g cream of tartar
- 165g powdered sugar
- 55 g almond meal
- 4-6 drops of food coloring if using
- 57 g water
- 5 large egg whites
- 11/2 cup sugar
- 2/3 cups dark chocolate
- 1 tablespoons plus 1 teaspoon heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Heat oven to 350 degrees. Line bake sheet with parchment.
TO MAKE MACARON COOKIE
- Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside. There are many printable version online , so just print and put under parchment paper, then remove when your done piping.
- Place almond flour, graham crackers (crushed), salt and confectioners sugar in a food processor and pulse till combined. Sift into a large bowl. (this stage is important so your macaron will have a smooth skin).
- in the bowl of an electric mixer with a whisk start to whisk the egg whites and cream of tartar on medium. You may need to lift the bowl up until it starts to froth. Reduce the speed to low while you make the syrup.
- In a small sauce pan add the granulated sugar and water. heat until 235 f or 113 c. When done slowly but steadily pour the sugar water into the mixer. Do this by putting the lip of the sauce pan on the edge of mixing bowl and slowly pour. DO NOT HIT WHISK or could ball up. mix stady on medium through this. Whisk until stiff peaks form. you will know when done by holding bowl almost upside down and the mix doesnt slide. You will need to do tis a few times as its vital not to over mix.
- Make a valley in the almond-graham mix in the bowl and pour meringue in the center. Using a sturdy spatula fold the mix together in a “J” motion, moving the bowl each time. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
- Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter hard, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells. let sit on counter for 30-60 minutes.
- Bake for about 14 minutes in a convection oven. If no convection you will need to turn pan half way through Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.
TO MAKE MARSHMALLOW FROSTING
- Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. let cool for at least 20 minutes then put in a piping bag.
TO MAKE CHOCOLATE GLAZE
Melt milk chocolate (I used hersheys) in a small melter or bain marie. When done dip half of your completely cooled macarons
- Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect.
- Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.
Sprinkle with a little graham dust, or nothing or whatever you like. These came out great and will be adding them to my imaginary Macaron store I own.