S’mores Macarons
Creating the S’mores Macarons
Now that I am finally getting the hang of making macarons I am getting creative with them.
I love s’mores, like really go check out my S’mores Doughnuts! I love going outside have a fire and roast marshmallows! I tell Isabelle stories of my childhood of going camping and roast marshmallows over the fire. She loves hearing how Mama was a little girl.
For these s’mores macarons, I used the Italian method, by making a meringue. I folded in graham cracker crumbs to the mix.
I made homemade marshmallow fluff and then burned it right on the cookie. Chocolate ganache and toasted graham cracker crumbs complete these s’mores macarons!
Enjoy and have fun!
S’mores Macarons
A Graham Cracker Macaron, filled with Torched Homemade Vanilla Bean Marshmallow Fluff, Chocolate Ganache, and Toasted Graham Cracker Crumbs!
Print RecipeIngredients
For the Graham Cracker Macarons:
- 53 grams Almond Flour
- 53 grams Powdered Sugar
- 20.5 grams Egg Whites
- 59 grams Sugar
- 39.5 grams Water
- 22.5 grams Egg Whites
- 25 grams graham crackers finely chopped with a food processor
For the Vanilla Bean Marshmallow Fluff:
- 30 grams Egg Whites
- 80 grams Sugar
- 60 grams Water
- 1/4 of vanilla bean deseeded
For the Toasted Graham Cracker Crumbs:
- 5 grams finely chopped Graham Cracker Crumbs
- Chocolate Ganache
Instructions
For the Graham Cracker Macarons:
- Gather all ingredients and equipment.
- Preheat ovens- If you have convection-350°FIf you have standard-400°F
- Sift the the almond flour and powdered sugar into a mixing bowl. Any large pieces that don’t get through the sieve do not use them.
- Add the 20.5 grams of egg whites to the powdered sugar and almond flour. Mix well with a rubber spatula.
- In a heavy bottom saucepan, heat the sugar and water to 248°F.
- In the bowl of a stand mixer, whip on high the 22.5 grams of egg whites along with a pinch of sugar. Whip to soft peaks. If the whites reach soft peaks before the syrup is ready, turn the mixer to the lowest setting just to keep them moving
- With the stand mixer turned on medium-high, slowly pour the sugar syrup into the soft peaked egg whites. Continue whipping egg whites and sugar syrup on high for five minutes or until the meringue is cool.
- Fold one-third of the meringue into the almond mixture using a rubber spatula, then continue adding the whites one-third at a time. Fold in the graham cracker crumbs.
- Place mix into a piping bag fitted with a plain round 1/2-inch tip. Pipe the mix evenly onto sheet pans lined with parchment paper.
- Drop the sheet pan of piped cookies a few inches from counter to allow air bubbles to escape before baking.
- If you have a convection oven-Bake the macarons 8-10 minutes or until tops are crisp and shiny.
- If you have a standard oven-Place the cookies into the oven and immediately lower the oven temperature to 325°F and bake for 9-12 minutes or until tops are crisp and shiny.
- Set the pan con a cooling rack and cool completely.
- *If you have more than one sheet pan to bake-bake one sheet at a time. If you have a standard oven preheat oven to 350°F again.
For the Vanilla Bean Marshmallow Fluff:
- In a heavy bottom saucepan, heat the sugar, vanilla bean, and water to 248°F. Remove the vanilla bean pod. While the sugar and water cook-in the bowl of a stand mixer, whip together the egg white and a pinch of sugar till soft peaks. If the whites reach soft peaks before the syrup is ready, turn the mixer to the lowest setting just to keep them moving
- With the stand mixer turned on medium-high, slowly pour the sugar syrup into the soft peaked egg whites. Continue whipping egg whites and sugar syrup on high until the meringue is cool.
- Place in a piping bag. Reserve.
For the Chocolate Ganache:
- Place the chocolate chips in a small mixing bowl. Heat the 20 grams of heavy over medium heat, till simmering. Pour the cream over the chocolate chips, allow the hot cream to melt the chocolate. Stir in the nutella, sea salt, and mix until well incorporated. Place in the refrigerator to setup up, about 10-15 minutes. Place in a piping bag. Reserve.
For the Toasted Graham Cracker Crumbs:
- In a small sauté pan over medium low heat, toast the graham cracker crumbs. Toast until evenly golden brown. Place in a small bowl. Reserve.
Assembly of the S’mores Macarons:
- Take two macarons that are the same size. Pipe about 1 teaspoon of marshmallow fluff on the flat side of one macaron. Lightly burn the marshmallow fluff using a torch (I didn’t have any gas in my torches, so I used my gas burner). Pipe about 1/2 teaspoon of chocolate ganache on the flat side of another macaron and sprinkle about a 1/4 teaspoon toasted graham cracker crumbs on the chocolate. Lightly sandwich the macarons together and Enjoy!!!
Notes
Recipe adapted from Bouchon Bakery
Servings: 10
Macarons are so hard to prepare. The flavors of these are spot on!