Hello friends! Today, we’re making one of the most requested macaron flavors: S’mores Macarons! These tasty treats are filled with Marshmallow Frosting and Milk Chocolate Ganache. The top shell is dipped in chocolate and sprinkled with graham cracker crumbs!
S’mores Macarons
Servings 22 macarons
Ingredients
Chocolate Macaron Shells
- 3.5 oz egg whites
- 3.5 oz white sugar
- 3.4 oz almond flour
- 2.6 oz powdered sugar
- 0.8 oz cocoa powder
- A few drops of brown food coloring optional
Chocolate Ganache
- 4 oz about 3/4 cup chopped chocolate or chocolate chips (dark, semi-sweet, or milk)
- 1/3 cup heavy cream
Marshmallow Frosting
- 2 egg whites
- 1/2 cup granulated sugar 3.5 oz
- 1/4 tsp cream of tartar
- 1/8 tsp fine sea salt
- 1 tsp vanilla extract
To Decorate the Top
- 3 oz melted chocolate
- 1/4 cup graham cracker crumbs
Instructions
Chocolate Macaron Shells
- Preparation: Gather all your ingredients and set aside a large piping bag with a round tip. Line two baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients: Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
- Whip Egg Whites: In a heatproof bowl, combine egg whites and granulated sugar. Place over a pan of simmering water, whisking until the sugar dissolves and the mixture becomes frothy.
- Make Meringue: Transfer to a stand mixer bowl and whisk on low for 30 seconds. Gradually increase to medium speed for 1-2 minutes until the mixture is white and fluffy. Increase to high speed until stiff peaks form.
- Combine Ingredients: Add the sifted dry ingredients to the meringue. Fold gently with a spatula, making a “J” shape. Add food coloring if desired.
- Test Batter Consistency: The batter should be thick and flowy. Test by drawing a figure 8 with the batter; it should flow without breaking. Alternatively, place a teaspoon of batter on the mat; it should spread slightly and appear glossy.
- Pipe Macarons: Transfer batter to the piping bag. Pipe small circles onto the baking sheets. Bang the trays against the counter to remove air bubbles and use a toothpick to poke any visible bubbles.
- Dry Macarons: Let the trays sit for 20-40 minutes until the macarons form a dry skin on top.
- Bake: Preheat the oven to 300°F. Bake one tray at a time, rotating halfway through, for 18-20 minutes. Macarons are done when they have a deeper color and release easily from the mat.
- Cool: Let macarons cool before filling.
Chocolate Ganache
- Melt Chocolate: Chop chocolate finely and place in a bowl. Heat heavy cream until hot (but not boiling) and pour over chocolate. Let sit for a minute.
- Whisk: Stir until completely melted. Cool to room temperature before using. If made ahead, bring to room temperature before use.
Marshmallow Frosting
- Whisk Ingredients: In a bowl, combine all ingredients except vanilla. Place over simmering water and whisk continuously until the mixture reaches 140°F.
- Whip: Transfer to a mixer and whip on high for 5 minutes until stiff peaks form and meringue is glossy.
- Add Vanilla: Mix in vanilla extract. Use immediately for best results.
Assemble
- Decorate Tops: Dip each top shell in melted chocolate and sprinkle with graham cracker crumbs. Let dry.
- Pipe Filling: Place Marshmallow Frosting in a piping bag with a small tip. Pipe a ring around the edge of each bottom shell. Optionally, toast with a blowtorch.
- Add Ganache: Pipe ganache in the center of the marshmallow ring or use a spoon. Avoid using warm ganache as it will melt the frosting.
- Finish: Top with the decorated shell.
Storage
- Store S’mores Macarons in the fridge for up to 7 days or freeze for up to a month.
Notes
- Accuracy: Use a kitchen scale for precise measurements.
- Macaron Size: The amount varies with shell size and batter consistency.
- Baking Time/Temperature: These can vary by oven; experiment for best results.
- Oven Thermometer: Ensure accurate baking temperature.
- Tray Rotation: Some bakers need to rotate trays to avoid uneven baking. Adjust based on your oven.