S’MORES MACARONS
S’MORES MACARONS
THESE S’MORES MACARONS WILL SATISFY YOUR CRAVING WHEN THERE ISN’T A CAMPFIRE NEARBY! PERFECT BLEND OF GRAHAM CRACKER COOKIES FILLED WITH MARSHMALLOW AND CHOCOLATE.
S'mores Macarons
These s'mores macarons will satisfy your craving when there isn't a campfire nearby. Perfect blend of graham cracker cookies filled with marshmallow and chocolate.
Course Dessert
Type Cookie
Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 20
197 kcal
Author Olivia
INGREDIENTS
COOKIES
- 120 g egg whites room temperature
- 130 g granulated sugar
- 115 g almond flour
- 40 g graham cracker crumbs
- 110 g powdered sugar
- brown color gel optional
GANACHE
- 200 g milk chocolate
- 100 g heavy whipping cream
MARSHMALLOW FLUFF
- marshmallow fluff store bought or homemade (recipe linked below)
INSTRUCTIONS
- Line baking sheet with a silpat mat or parchment.*
- Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
- Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- While macarons are drying, make the ganache and mashmallow fluff.
- Let cookies cool completely before removing from pans.
MARSHMALLOW FLUFF
- Refer to this recipe. You can also use store-bought marshmallow fluff if you don't want to make your own.
GANACHE
- Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****
ASSEMBLY
- Pipe ganache and marshmallow into the center, sandwich the cookies and twist together.
NOTES
*I create a parchment template using a 11/2" cookie cutter to create circles and place it under my silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
***Do not be shy with the whacking!
****If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.
full recipe: https://livforcake.com/smores-macarons
