Macarons are a beautiful dessert that is also very difficult to make. They are available in a variety of different flavors. If you want to attempt it, here’s a fun recipe for s’more’s macarons.
Some Special Equipment:
3 Piping Bags
1 Small and 1 Medium Pot
Parchment Paper/Silicone Splat Mat
- 144 g egg whites- room temperature
- 156 g granulated sugar
- 138 g almond flour
- 48 g graham crackers
- 132 g powered sugar
- Few drops of gel food color
- 28 g water
- 50 g granulated sugar
- 86 g light corn syrup
- 1 large egg white
- 1 tablespoon white vinegar or 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 240 g dark chocolate
- 120 g heavy whipping cream
Here are the directions that you need to follow in order to complete the recipe:
- Line baking sheet with a silicone mat or parchment paper
- Combined almond flour, graham crackers, and powder sugar in a food processor. The goal here is a super fine powder that breaks down all three items into small pieces. Sift to remove lumps and larger pieces.
- Using the whisk attachment of a stand mixer, whip room temperature egg whites until foamy. They whip easier at room temperature. Slowly pour granulated sugar into the bowl as egg whites become glossy. Whip until stiff peaks form.
- Whip food gel into stiff peaks. A little gel goes a LONG way, start slow, and add more as needed.
- Fold the dry mixture into meringue one spoonful at a time until fully incorporated. Try not to lose any air.
- Pour mixture into a piping bag and clip off the end- no tip needed. Pipe the batter onto the cookie sheets to create equal size cookies with about 1.5 inches between each cookie.
- Tap cookie sheet on counter to remove any air bubbles. With a damp barely finger, tap down any remaining peaks from the piping.
- Important: Let cookies sit 60 minutes before baking. This will create a crust forms on the top and you get the signature macaroon feet. Place cookie sheets somewhere with open airflow.
- Bake at 300 for 15-20 minutes. You want to see a light browning. But not burning. Cool completely before assembling.
- Pour water, corn syrup, and sugar into a small saucepan with a candy thermometer. Stir to combined. Turn heat to the low side of medium.
- When the sugar syrup reaches the softball stage (225 degrees) whip the egg until frothy, about 4 minutes on high to soft peaks. Then, add some cream of tartar.
- Once the sugar syrup reaches 245, drop the mixer speed to medium, and carefully pour the sugar syrup into the egg. Whip until thick and glossy, about 7-8 minutes. Then add the vanilla.
- When marshmallows are cool enough to handle, put them into a piping bag. Small tip or no tip. Chop chocolate into small chunks (about the size of chocolate chips). Heat Cream until just boiling. Pour hot cream over chocolate chips.
- Completely mix until the batter smooth and then place in a piping bag and move to the fridge to allow the ganache to cool.
- On the bottom side of a cookie. Pipe a thick circle of marshmallows around the edges, leaving room for the marshmallow to be pressed down when the cookie lid is added. Fill center with chocolate.
- On the bottom side of a cookie, spread a layer of marshmallow on one side of the macaroon. Spread chocolate on the bottom of another cookie. Join the two cookies together.