Description
Sweet French macarons meet classic campfire treats in this gluten-free dessert fusion. Creamy chocolate ganache and marshmallow filling nestled between delicate almond meringue shells create an irresistible indulgence you’ll savor with pure delight.
Ingredients
Scale
Cookies (Main Ingredients):
- 120 g egg whites (room temperature)
- 115 g almond flour
- 40 g graham cracker crumbs (finely sifted)
Sugar Components:
- 130 g granulated sugar
- 110 g powdered sugar
Additional Ingredients:
- Brown gel food color (optional)
Chocolate Ganache:
- 200 g milk chocolate
- 100 g heavy whipping cream
Marshmallow Fluff:
- Store-bought or homemade (amount not specified)
Instructions
- Prepare a silicone-lined baking sheet for precise macaron placement.
- Pulverize almond flour, powdered sugar, and graham cracker crumbs in a food processor until uniformly textured, sifting and reprocessing any remaining coarse particles.
- Whip egg whites into a soft, airy foam, gradually introducing granulated sugar to create a glossy, firm meringue. Optional: incorporate brown gel food coloring for visual depth.
- Gently fold dry ingredients into the meringue, creating a smooth, lustrous batter that flows like molten lava.
- Transfer mixture to a piping bag with a wide circular tip, carefully forming uniform 1-½ inch circular shells onto the prepared baking surface.
- Firmly tap the baking sheet against the counter to eliminate trapped air pockets, allowing shells to develop a delicate surface.
- Allow macarons to rest at ambient temperature, developing a subtle skin for approximately one hour.
- Heat oven to 300°F and bake shells until perfectly set, approximately 15-17 minutes.
- Allow shells to cool completely before carefully removing from the baking sheet.
- For ganache, finely chop chocolate and place in a heat-resistant bowl.
- Bring cream to a rolling boil, then pour directly over chocolate, covering and allowing to rest for two minutes before smoothly stirring.
- Refrigerate ganache until it reaches a spreadable consistency.
- Assemble by piping a thin layer of chocolate ganache and marshmallow fluff onto one macaron shell.
- Delicately position a second shell on top, gently twisting to ensure secure attachment.
- Serve and enjoy these elegant, gluten-free s’mores-inspired delicacies.
Notes
- Precision matters when making macarons, so measure ingredients carefully and use a kitchen scale for accuracy.
- Letting the macaron shells rest before baking creates the signature crisp exterior and soft interior with perfect “feet”.
- Sifting dry ingredients prevents lumps and ensures a smooth, delicate macaron texture that melts in your mouth.
- Folding the batter requires a gentle hand – over-mixing can deflate the meringue and result in flat, cracked cookies.
- Room temperature ingredients help create a stable meringue and smooth macaron batter that pipes beautifully.
- Chilling the ganache helps it set to the right consistency for easy filling without making the macaron shells soggy.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg