Description
S’mores macarons blend campfire nostalgia with French pastry elegance. Crisp graham cracker shells cradle marshmallow buttercream and rich chocolate ganache, inviting you to savor summer’s sweetest memories in one delicate, indulgent bite.
Ingredients
Scale
Main Ingredients:
- 120 grams (4.2 ounces) egg whites
- 130 grams (4.6 ounces) granulated sugar
- 115 grams (4.1 ounces) almond flour
- 40 grams (1.4 ounces) graham cracker crumbs
Texture and Sweetness Ingredients:
- 110 grams (3.9 ounces) powdered sugar
Decorative Ingredients:
- Brown gel food color (optional)
Chocolate Ganache:
- 200 grams (7.1 ounces) milk chocolate
- 100 grams (3.5 ounces) heavy whipping cream
Marshmallow Component:
- Store-bought or homemade marshmallow fluff
Instructions
- Pulverize graham crackers, almond flour, and powdered sugar in a food processor until uniformly textured, sifting and reprocessing any stubborn fragments.
- Whisk egg whites into a frothy consistency, gradually introducing granulated sugar while creating a glossy, robust meringue. Optional: incorporate brown gel food coloring for enhanced visual appeal.
- Gently fold the powdery mixture into the meringue, achieving a smooth, lustrous batter with consistent texture.
- Carefully transfer the mixture into a piping bag equipped with a 1A tip, meticulously creating uniform 1-½ inch circular shapes on a silicone-lined baking sheet.
- Eliminate potential air pockets by firmly tapping the baking sheet against the counter surface.
- Allow macarons to rest and develop a delicate skin at room temperature for approximately one hour.
- Preheat the oven to 300°F, ensuring precise temperature control.
- Bake the macarons for 15-17 minutes, monitoring their delicate golden edges.
- Remove from oven and permit complete cooling before intricate assembly.
- Create chocolate ganache by finely chopping chocolate and pouring boiling cream over it, allowing a brief resting period before gentle stirring.
- Refrigerate ganache until achieving a spreadable consistency.
- Compose the sandwich cookies by spreading a thin layer of ganache and marshmallow fluff onto one macaron shell.
- Delicately position a second macaron shell atop the filling, using a subtle twisting motion to secure the components.
Notes
- Master the delicate art of macaron-making by ensuring precise ingredient measurements and following each step carefully.
- Sifting dry ingredients twice creates an ultra-smooth, lump-free macaron shell with perfect texture and appearance.
- Whipping egg whites to stiff peaks is crucial; the meringue should form a glossy, stable base that holds its shape when the bowl is turned upside down.
- Allow macarons to develop a slight skin before baking, which helps create the signature crisp exterior and ruffled “feet” characteristic of classic French macarons.
- Chill the ganache to achieve a spreadable consistency that won’t ooze out when sandwiching the macaron shells.
- Store finished s’mores macarons in an airtight container in the refrigerator, bringing them to room temperature before serving to optimize flavor and texture.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 195
- Sugar: 18 g
- Sodium: 30 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg