S'mores Macaron Recipe
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.
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Preheat oven to 300 degrees. Let the shells sit out for 15-20 minutes (Don't skip this step!). Bake at 300 degrees for 17 minutes. Let the macarons cool and then repeat the process until all of your batter has been used up. Transfer marshmallow fluff to a piping bag and cut a small opening on the tip.
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Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar. Turn the mixer up to medium-high and gradually add in the granulated sugar.
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Directions. Step 1 Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1 to 2 inches). Step 2 Place the powdered sugar.
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Whack the baking sheet on the counter to eliminate air bubbles (see notes in the post). Let the macarons dry at room temperature until dry to the touch (about one hour). While the macarons dry, make the ganache and marshmallow fluff. Heat oven to 300°F. Bake macarons for 15-17 minutes.
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In a bowl, add the hot cream and chocolate chips and whisk to combine. Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm. Pipe filling onto the macaron shells. Place a marshmallow between two macaron shells, creating a sandwich. Gently place a skewer into the macarons, then lightly toast with a torch.
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Tap baking sheet hard on a counter to release any air bubbles trapped in the batter. Let macarons sit at room temperature to dry for at least 30 minutes. When dry to the touch, preheat oven to 280 degrees F. Bake for 15-20 minutes until hard and slightly golden, rotating cookie sheets halfway through baking time.
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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.
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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. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles.
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Place the bowl with the egg white mixture over the boiling water and whisk by hand for 6 minutes. Remove the bowl from the heat, add the vanilla, and use a hand mixer or stand mixer to whip the egg white mixture to glossy peaks (about 5 minutes). Refrigerate until ready to use. Next, begin the macaron shells.
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Preheat the oven to 350 degrees. After resting, bake the macarons for 15 minutes, then cool completely. For the Chocolate Ganache. Combine the chocolate and cream in a microwave safe bowl and then microwave in 20 second increments until fully melted. Allow to cool slightly. For the Graham Cracker Crumble.
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Mix until light and fluffy, about 5 minutes. Add in the marshmallow fluff and mix for an additional 4-5 minutes. Add in powdered sugar one cup at a time and mix until combined. Add in vanilla and cream and mix on high speed for 6-7 minutes. Place in a piping bag or large ziplock bag.
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Let the shells rest at room temperature until they're smooth & dry to touch (~40-50 minutes). Preheat oven to 315°F while the macaron shells are resting.*. Bake macarons for 12-14 minutes. The shells should be just slightly noticeably tan around the edges and firm on top. Let them cool on the baking sheet completely.
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Make the marshmallow filling: In the metal bowl of a stand mixture, whisk together egg whites, sugar, water, and cream of tartar until combined. Place over simmering water in a large saucepan over medium. Whisk continuously for 2-3 minutes or until mixture reads 160F. Remove from heat and add vanilla.
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Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking. Let them sit out for 20-30 mins, or even up to an hour if you want.
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In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin.