S'mores Macarons
Graham cracker macaron shells are filled with chocolate ganache and marshmallow for an elegant spin on a childhood classic.
Servings 30 macarons
Calories 146kcal
Ingredients
Macaron Shells
- 125 g powdered sugar
- 125 g almond flour
- 15 g graham crackers crushed
- 128 g sugar
- 1 tsp egg white powder optional
- 128 g egg whites room temperature (about 4 eggs)
- 6 drops ivory gel color
- 1 drop brown gel color
Chocolate Ganache
- 4 oz semi-sweet chocolate chopped
- 2 oz heavy cream
Fillings & Toppings
- 2 oz marshmallow fluff
- 2 oz semi-sweet chocolate chopped
- Graham cracker pieces
- Dehydrated mini marshmallows
Instructions
Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour, powdered sugar, and crushed graham cracker in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a small bowl, combine sugar and egg white powder (if using). Whisk until completely combined and there are no more lumps of egg white powder. Set aside.
- In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes. After about 8 minutes, add your gel color and continue whipping until you have stiff peaks.
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15- 20 mins for me). Bake for 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Chocolate Ganache
- Place the chopped chocolate in a heat proof bowl and set aside. Meanwhile, heat the heavy cream on the stove top or in the microwave until steaming.
- Pour the hot cream over the chocolate and cover the bowl for 3- 5 minutes. Then stir until well combined and there are no lumps. If necessary, pop the bowl in the microwave for 5 sec bursts if there are lumps than won't melt.
- Press cling wrap onto the surface of the ganache and cool to room temperature. If not using the same, day you can cover and place in the fridge. Allow the ganache to come to room temperature before using.
Assemble
- Pair up the macaron shells. Fill a piping bag with ganache and another piping bag with marshmallow fluff. Pipe a ring of ganache onto one shell, fill in with fluff, then top with the other shell. Repeat with the remaining macaron shells.
- Place the filled macarons in an air tight container in the fridge to mature overnight. The next day, melt the 2 oz of chopped chocolate in a small bowl. Dunk the top or side of a macaron into the melted chocolate and let any excess drip off. Sprinkle with graham cracker pieces and mini marshmallows. Let the macarons sit out until the chocolate is set.
- Store the macarons in an air tight container in the fridge. Remove 30 minutes before serving.
Notes
- You should be able to pipe about 56- 60 macaron shells, but the actual number will depend on how large you pipe your circles.