Description
Delight in these elegant S’mores Macarons, combining classic macaron texture with the nostalgic flavors of s’mores. Light almond meringue shells are infused with graham cracker crumbs and filled with rich milk chocolate ganache and fluffy marshmallow, creating a sophisticated twist on the beloved campfire treat.
Ingredients
Macaron Shells
- 120 g egg whites (room temperature)
- 130 g granulated sugar
- 115 g almond flour
- 40 g graham cracker crumbs (finely sifted)
- 110 g powdered sugar
- Brown gel food color (optional)
Chocolate Ganache
- 200 g milk chocolate, finely chopped
- 100 g heavy whipping cream
Marshmallow Fluff
- Marshmallow fluff (store-bought or homemade)
Instructions
- Prepare Baking Sheet: Line a baking sheet with a silicone baking mat to ensure the macarons don’t stick and bake evenly.
- Mix Dry Ingredients: Pulse almond flour, powdered sugar, and finely sifted graham cracker crumbs in a food processor until the mixture starts to clump. Sift and re-process any chunks that don’t pass through the sifter for a smooth blend.
- Make Meringue: Whip egg whites into a loose foam. Gradually add granulated sugar while continuing to whip until you achieve stiff, glossy peaks. Optionally, add a small amount of brown gel food color and mix gently to incorporate.
- Combine Mixtures: Gently fold the dry mixture into the meringue until the batter is smooth and shiny, maintaining the delicate texture essential for macarons.
- Pipe Macarons: Transfer batter to a piping bag fitted with a 1A tip or a gallon-sized zipper bag with a corner snipped. Pipe 1½-inch circles onto the prepared baking sheet, spacing them evenly.
- Remove Air Bubbles: Firmly tap the baking sheet against the counter to expel trapped air bubbles, preventing cracks during baking.
- Dry Macarons: Allow macarons to dry at room temperature until their surface is dry to touch, approximately 1 hour. This helps form the characteristic macaron skin.
- Preheat Oven and Bake: Heat oven to 300°F (150°C). Bake macarons for 15-17 minutes. Remove and cool completely on the baking sheet before handling.
- Make Chocolate Ganache: Place finely chopped milk chocolate in a bowl. Heat heavy cream until it just boils and pour it over the chocolate without stirring. Cover with plastic wrap and let sit for 2 minutes to melt.
- Combine Ganache: After 2 minutes, gently stir the cream and chocolate mixture until smooth and glossy. Refrigerate to allow it to set and thicken.
- Prepare Marshmallow Fluff: Use store-bought marshmallow fluff or prepare homemade fluff as per your preferred recipe.
- Assemble Macarons: Pipe a thin layer of chocolate ganache onto the flat side of one macaron shell followed by a layer of marshmallow fluff. Top with a second shell and gently twist to sandwich together.
Notes
- Tapping the baking sheet to release air bubbles is crucial to prevent macaron shells from cracking.
- Allowing the piped macarons to dry forms the signature smooth shell and feet during baking.
- If your macaron batter appears too thick or too runny, adjust folding technique to achieve a flowing, yet thick, lava-like consistency.
- Use room temperature egg whites for optimal meringue volume and stability.
- Storing ganache in the refrigerator improves filling consistency for easier piping.
- Macarons are best enjoyed the day they are assembled but can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
