S’mores Macarons
Smores macarons – these little buggers are my latest obsession, or more accurately, macarons in general are my latest obsession. I’m particularly loving these because, call me a sucker, but I love cute food. Along with that, these smores macarons are pretty mighty in flavor. The macaron portion is made with crushed graham crackers, the filling is of course a toasted marshmallow and to finish things off true to form, I dipped the tops in chocolate.
S’mores Macaron
I’m not sure how many of you guys will be making this anytime soon, since you have probably been turning out one cookie tray after another and baking burnout maybe quickly approaching.
Guess what?
It happens to me as well, but I have a baking blog so I keep trucking along, because truth is, I like my relationship with you guys. Hanging out over food-uh, yeah. Why else are we here, right?
So, bookmark this recipe when you’re back to baking-it’s totally worth it.
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Smores Macarons
Yield: 35 macarons
Ingredients:
Macaron cookie
- 135g egg whites
- 45g granulated sugar
- 30g graham cracker crust
- 215g powdered sugar
- 115g almond meal
Marshmallow frosting
- 5 large egg whites
- 11/2 cup sugar
Chocolate glaze
- 2/3 cups dark chocolate
- 1 tablespoons plus 1 teaspoon heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Directions:
Preparation
Heat oven to 350 degrees. Line bake sheet with parchment.
To make macaron cookie
- Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
- Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
- Place graham crackers in a food processor and pulse until finely crumbed. Add in remaining dry ingredients and process for two minutes and then push it through a fine mesh sieve to sift.
- Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
- Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
- Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.
To make marshmallow frosting
- Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
To make chocolate glaze
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached.
Assembly
- Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect.
- Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.
A few notes:
- If you don't have a food processor to crumb whole graham crackers, buy graham crackers crumbs. The graham cracker needs to be finely crumbed.
- Save yourself some money and just buy a Bernzomatic propane torch instead of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.
- If you are particular, these are best in the day the tops are dipped in chocolate, since they tend to lose some of their crispness from the chocolate. Since I'm not so particular, I found these equally as good the next day, even with the slight lost of the crispy top exterior.
- Pay no attention, nor should you be intimidated by the recipe length. I tried to be as detailed as possible with time and visual readiness queues, as a result I added a few extra sentences to do so.
- For notes on basic macaroning and ingredient notes click here (go to the "A few notes" section).
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September 20, 2012
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This is worthy of an award! Seriously how do you come up with this stuff????
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I’m truly in awe – every post is even more gorgeous than the last. These macarons are like little works of art!
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These are gorgeous!
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get out!!! These are so creative. Amazing!
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I have a love/hate relationship with making macarons. Every time I take them out of the oven, it’s a surprise! Your smore macarons came out beautifully though!
Kim
http://loopsoflavender.blogspot.com/
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I don’t think I can wait long enough to try these! It look so crazy GOOD :) You rock Naomi!
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This is genius! Your work is always so fantastic!
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These are so epic and beautiful!!!
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Beautiful macarons! Love the addition of graham crumbs with the almond meal.
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How inventive! Smores are the perfect flavor for absolutely anything!
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you are genius!
if ever there was someone that could do a macarons to the utmost perfection it is YOU.
including this in my friday link round fo sure!!!
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This must be made for my Christmas dessert table. I’m so excited to make these!
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they look amazing! making chocolate and cherry macarons this week but these are definitely on my list :)
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gorgeous is not the words for these beauties. wow. i wish i could eat one. right now.
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Those are some of the most gorgeous macarons I have laid eyes on. Now…if only they were at my house.
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You have no idea the burnout, lol. But I am book marking these for next month when I start craving cookies again. These are just too cute. Happy Holidays.
-Gina-
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Hello,
I’m excited to make these, but I’m wondering if for the marshmallow frosting – is the butter and salt in the ingredients list a type-o?
Thanks!
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Naomi replied: — December 21st, 2012 @ 2:04 am
Joshua-yes! Eek, if you add the butter and salt it becomes Swiss meringue buttercream. Thank you for letting me know. I’ve edited the recipe.
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These are seriously stunning!
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Amazing photos like usual!! Macarons are on my to bake list and I haven’t decided on which kind to make first. I have always been intimidated by them because the ones I see pics of online are always so dang perfect!!!
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Oh yes – these look adorable. I have to say hats of Naomi for your patience. I love making macarons but usually have no patience for the delicate work. Brilliant!
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These look very appealing! Mmmmmm
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Even though I know I’ll never have the guts to attempt this recipe, I have to comment and say these are gorgeous. They’re so perfect looking, right down to those toasted marshmallow ridges!
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Naomi, these are absolutely gorgeous! A work of art! Love, love, love, that first shot!
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Oh me, oh my – these are way too cute. Love the idea of using grahams too. I might just have to make these :).
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What yummy little buggers :-)
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Oh my god! Brilliant would be an understatement! I have been dying to make macaroons! Just bought a batch in New Orleans and was disappointed, maybe it’s the humidity. AND, s’mores are my absolute fave, so WHAT BETTER MATCH! BRILLIANT, I tell you!! :)
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So beautiful. How does one even pipe frosting like that :P?
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You should totally enter this: http://www.chocolateadventurecontest.com/
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My jaw literally dropped when I saw these. Good job!
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These look pretty damn amazing!
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You are brilliant. Period.
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Aack no way. These look amazing! What a fantastic idea!
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what if you don’t know how to measure in grams?? :(
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So so gorgeous… I can’t wit to try these. Was wondering though about the “drying” stage before baking? I notice you don’t mention one. Can I truly just skip it and pop them directly in the oven? That is fantastic!
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Naomi, just saw these gorgeous-sweet S’mores Macarons of yours and just HAD to stop by and comment. You are a genius! Never would have thought to use crushed graham crackers in Macaron batter. Cake batters? Yes. Macarons? Nope. You ROCK! xo
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Do the smores macarons have chocolate ganache aswell as marshmallow in a single cookie?
How did you pipe the marshmallow filling to make them look flawless even before torching?
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Looks amazing! I featured it in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/05/who-stole-cookie-from-cookie-jar.html
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