Description
These S’mores French Macarons are a delightful twist on the classic macaron, combining the crisp almond meringue shells with rich chocolate ganache, marshmallow fluff, and graham cracker toppings. Perfectly baked and carefully assembled with toasted meringue, these treats capture all the flavors of traditional s’mores in an elegant, bite-sized dessert.
Ingredients
Scale
Macaron Shells
- 105 grams egg whites
- 130 grams powdered sugar
- 120 grams almond flour, fine ground
- 2 tablespoons natural cocoa powder
- 1/4 teaspoon cream of tartar
- 4 tablespoons unsalted butter
- 1 1/4 cups powdered sugar (for Swiss meringue)
- 2 teaspoons cornstarch
- pinch of salt
Chocolate Ganache
- Dark chocolate (amount not specified, estimated 100 grams for ganache)
- Heavy cream (estimated 1/4 cup, approx. 60 ml)
Swiss Meringue
- Egg whites (amount included in the macaron shell whites)
- 1 1/4 cups powdered sugar
Decorations and Fillings
- 3/4 cups marshmallow fluff
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar (for dusting/meringue)
- 1 tablespoon milk or cream
- 1 tablespoon chocolate powder (natural or Dutch)
- 2 sheets graham crackers, crushed
- 1 tablespoon tiny dehydrated marshmallow bits
Instructions
- Prepare Chocolate Ganache: Finely chop the dark chocolate and place it into a large bowl. Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until hot. Pour the hot cream over the chopped chocolate and let it sit for two minutes. Mix until the chocolate is fully melted and smooth. Allow the ganache to sit until thickened to hold its shape.
- Sift Dry Ingredients: Sift the almond flour, powdered sugar, and cocoa powder together in a large bowl to ensure a smooth mixture without lumps.
- Whisk Egg Whites: In a stand mixer, whisk the egg whites until foamy, then add the cream of tartar. Gradually add granulated sugar and whisk until stiff peaks form.
- Fold Dry Ingredients: Gently fold the dry ingredient mixture into the egg whites until a “flowing lava” consistency is achieved, which means the batter flows slowly but smoothly off the spatula.
- Pipe Macarons: Pipe 1-inch rounds onto baking sheets lined with silicone mats or parchment paper for even baking.
- Rest Macarons: Let the piped macarons rest for 30-40 minutes until a skin forms on the surface, which helps prevent cracking during baking.
- Bake: Preheat oven to 300°F (150°C) and bake the macarons for 13-15 minutes until they have risen and developed their characteristic feet.
- Cool Shells: Let the macarons cool completely before removing them from the baking sheet to avoid breaking the delicate shells.
- Dip in Chocolate and Graham Crackers: Match up the shells in pairs. Dip the top of one shell in melted dark chocolate and sprinkle with crushed graham crackers for added texture and flavor.
- Prepare Swiss Meringue: Whisk egg whites and powdered sugar over simmering water until the sugar dissolves and the mixture reaches 160°F (71°C). Beat with a mixer until stiff peaks form.
- Pipe Meringue: Pipe the Swiss meringue around the edge of a macaron shell to create a border that holds the ganache inside.
- Fill and Assemble: Add a small scoop of chocolate ganache in the center of the meringue-lined shell. Use a culinary blowtorch to lightly toast the meringue until golden.
- Top and Finish: Place the chocolate-dipped shell on top of the filled one, sandwiching the ganache and marshmallow fluff filling.
- Store and Serve: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to allow flavors to meld. Before serving, let them come to room temperature for about an hour.
Notes
- Allow macarons to rest to form a skin before baking for best texture and appearance.
- Use a kitchen scale for precise measurement of ingredients to ensure successful macarons.
- Be gentle when folding the batter to maintain air and achieve proper macaron texture.
- Toast the meringue carefully with a blowtorch to avoid burning.
- Refrigerate the macarons before serving to enhance flavor but always bring to room temperature for best taste and texture.
- Use high-quality dark chocolate and fresh ingredients for optimal flavor.
- The amount of dark chocolate and cream for ganache is estimated; adjust as needed for your desired consistency.
