It’s that time of year again! NATIONAL S’MORES DAY! Seriously does it get an better than S’more in the summer? OH YEAH, S’mores year round!!! Mmmmm. I love Smore based treats so when it came time for our Celebrating food this month it was more about WHAT dessert I’d turn into a S’more. It was hard to narrow it down but I went with S’more Macarons.
Because of the addition of ground graham crackers the shell’s didn’t turn out QUITE like the last batch I made (the chocolate mint macarons). These were thicker, didn’t spread and ended up much taller than traditional macarons, little MINI macarons, seriously so cute and bitesized. Also they got drier faster. The first batch I let rest for a little over an hour before baking and they all toppled over when they backed, so you want to let these rest less, 45 mins was good, I still have a few that toppled, but overall they worked great. The NEXT batch I make I’ll cut back on the almond flour a bit and see if I can get closer, but these tasted great so I went with this recipe for now.
S'more Macaron recipe
- Print your template and place in pans (2-3) under parchment paper - OR draw 1 1/2 inch circles on the underside of your parchment paper.
- Stir the sugar and egg white powder into a small bowl.
- run the graham cracker through a food processor to make sure it's as fine as you can get it.
- In another bowl sift together the almond meal, powdered sugar and graham cracker crumbs at least twice.
- In a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).
- Slowly add the powdered egg/sugar mixture as you beat the eggs.
- Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.
- Gently fold in 1/3rd of the almond/graham/sugar mixture.
- Once its combined, add another third of the almond mixture, fold, and so on.
- Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe rows of macarons.
- Pipe into the smaller circle they will spread to the larger circle, these don't spread as much as traditional macarons, so they'll be smaller, like mine, or you'll need to pip them bigger.
- Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)
- Let the cookies rest around 45 minutes (This is a great time to make the ganache, so it has time to cool)
- Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
- Bake the cookies for 16-18 minutes. One sheet at a time.
- Let the shells cool, then pop off the parchment paper (this is a great time to make the Marshmallow Frosting)
- LIGHTLY brush some of the syrup to the bottom of the shells
- Pipe the ganache onto half of the shells
- Pipe the marshmallow frosting on top of the ganache
- Twist the other half of the cookies on top
- Refrigerate the cookies and let them maturate, 1-3 days
- Before eating the S'more Macarons you can use a brulee torch to "toast" the marshmallow a bit, and it will also melt the chocolate ganache a bit.
You CAN eat them right away, BUT refrigerating them for a few days does help the overall cookie come together. Either way you can take these to the next step by torching them before eating! I took a brulee torch and just toasted the edges of the marshmallow frosting. It brought out a more authentic S’more flavor AND it melted the chocolate a bit, seriously perfection!
So what other Macaron recipes do you want to see me make! they are such a fun and pretty cookie to make I’m pretty sure I need more!
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