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S’Mores Macarons

Prep Time 2 hours
Cook Time 1 hour
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)