SMores Macaron

Why am I making SMores Macaron? Because currently, there is a worldwide pandemic causing everyone to self-isolate, COVID 19 has caused restaurants, bars, and that brunch place that makes the best Eggs Benedict and Brioche Donuts to close. Yesterday, I made Sourdough English Muffins with the sole purpose of making Brunch for my fiancé and I. Brunch consisted of Eggs Benedict with hollandaise sauce, crunch mini potatoes, Wegman’s fresh-squeezed orange juice and coffee. My hollandaise and poached eggs need work. Half of the poached eggs feel apart and the hollandaise was very lemony. A work in progress for sure, be on the lookout for that!

Meanwhile, making the hollandaise sauce left me with 3 egg whites. What do I make with all these leftover egg whites? Today the answer is macaroons. Since I can’t have people over to enjoy a spring time fire pit, I’m going to make them s’mores flavored. I might still enjoy them tonight around a fire pit.

Recipe Notes:

A lot of recipes I was reading wanted me to use canned Marshmallow Fluff. Fluff freaks me out a little. The texture is too sticky and only results in a giant mess and a lot of sadness. Making Marshmallows isn’t hard, you just have to pay attention since you are boiling sugar. The first time I made Marshmallows, my friend Melissa was floored by them and it changed the game for hot cocoa. This recipe will give you just enough marshmallows for the recipe, about 2 cups. You can be scaled up for larger recipes. With a bit of corn starch and powder sugar you can even mold them. If you put the marshmallows in a container, line it with parchment paper and a generous helping of powder sugar and corn starch.

The ganache for this recipe makes extra. But the benefit to that is that after you fill your cookies, you can put all the leftover ganache in a pot with milk and make the best hot cocoa you’ve ever had! Add about 2 tablespoons of sugar or more to taste.

Note about piping bags. You need 3 for this recipe: 1 for piping the batter, 1 for the marshmallows and 1 for the ganache. Whoever said to you 10 inch bags were fine, wanted to make your life difficult. Recently, I ran out of my 16-inch bags, and regret not ordering more yet. Treat yourself to the large bags. They fit more product and they feel more stable. The easiest way to fill a piping bag is to put it in a tall glass and use that stability to pour or scrap it in. In this recipe, you do not need any tips. I just cut the tip off these bags so I had comfortable openings.

One final note. I did not use any food color in this batch, mainly because I didn’t have any brown. The reason I recommend Gel Food Color is because Liquid food coloring changes the consistency of the SMores Macaron batter. It is very easy to add too much liquid color and that will change the hydration. Meanwhile with Gel, a little goes a LONG way. Start slow. You can always add more color. I do like Wilton Gel Food Color, a little goes a long way.

The important thing to remember about SMores Macarons, make sure you give them time to dry out on the counter and in the oven. Do not rush this.

S’Mores Macarons

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr

Course Dessert

Cuisine French

Servings 12 2.5 inch Macaron Sandwiches

Equipment

• 3 Piping Bags
• Stand Mixer
• Food Processor
• Mesh Strainer
• Rubber Spatula
• Kitchen Scale
• 1 Small and 1 Medium Pot
• Candy thermometer
• Cookie sheets
• Parchment Paper/Silicone Splat Mat

Ingredients

  

Macarons

• 144 g egg whites- room temperature
• 156 g granulated sugar
• 138 g almond flour
• 48 g graham crackers
• 132 g powered sugar
• Few drops of gel food color in brown optional

Marshmallow

• 28 g water
• 50 g granulated sugar
• 86 g light corn syrup
• 1 large egg white
• 1 tablespoon white vinegar or 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Ganache

• 240 g dark chocolate
• 120 g heavy whipping cream

Instructions

 

Macaron Cookies

• Line baking sheet with silicone mat or parchment paper
• Combined almond flour, graham crackers and powder sugar in a food processor. The goal here is a super fine powder that breaks down all three items into small pieces. Sift to remove lumps and larger pieces.
• Using the whisk attachment of a stand mixer, whip room temperature egg whites until foamy. They whip easier at room temperature. Slowly pour granulated sugar into bowl as egg whites become glossy. Whip until stiff peaks form.
• OPTIONAL: Whip food gel into stiff peaks. A little gel goes a LONG way, start slow and add more as needed.
• Fold dry mixture into meringue one spoonful at a time until fully incorporated. Try not to lose any air.
• Pour mixture into a piping bag and clip off the end- no tip needed. Pipe the batter onto the cookie sheets to create equal size cookies with about 1.5 inches between each cookie.
• Tap cookie sheet on counter to remove any air bubbles. With a damp barely finger, tap down any remaining peaks from piping.
• Important: Let cookies sit 60 minutes before baking. This will create a crust forms on the top and you get the signature macaroon feet. Place cookie sheets somewhere with open airflow.
• Bake at 300 for 15-20 minutes. You want to see a light browning. But not burning.
• Cool completely before assembling.

Marshmallows

• Pour water, corn syrup and sugar into a small sauce pan with a candy thermometer. Stir to combined. Turn heat to the low side of medium. Think 4 out of 10.
• When sugar syrup reaches soft ball stage (225 degrees) whip the egg until frothy, about 4 minutes on high to soft peaks. Add vinegar/cream of tartar .
• Once the sugar syrup reaches 245, drop the mixer speed to medium and SLOWLY pour the sugar syrup into the egg. Whip until thick and glossy, about 7-8 minutes.
• Add vanilla.
• When marshmallows are cool enough to handle, put into piping bag. Small tip or no tip.

Ganache

• Chop chocolate into small chunks (about the size of chocolate chips).
• Heat Cream until just boiling.
• Pour hot cream over chocolate chips.
• Mix until smooth
• Place in piping bag and move to fridge to allow ganache to cool.

Assembly

• There are two main ways to assemble these treats.
• On the bottom side of a cookie. Pipe a thick circle of marshmallow around the edges, leaving room for the marshmallow to be pressed down when the cookie lid is added. Fill center with chocolate.
• On the bottom side of a cookie. Spread a layer of marshmallow on one side of the macaroon. Spread chocolate on the bottom of another cookie. Join the two cookies together.

Notes

Makes 24 cookies (About 2.5 inches in size)
(12 Macaron Sandwiches)

Wrap Up

If you enjoyed this recipe for SMores Macaron, make sure to check out my recipe index.

If you like the recipes that I’m making, please make sure to support Baking In Bucks on Patreon.

This post contains affiliated links. In the event you buy the item linked, I will receive a small commission at no extra cost to you.