Food

S’mores Macarons

macaron-title-card

 

Turning a fancy French dessert into a laid-back summertime snack.

Before I start, I have to come clean and tell you that this is not the first time that we’ve attempted to make macarons on this blog. (For more on this disaster, see Day 41 : Week 6 of our Daily Summer Sketches). They were flat and horrible and upsetting, but overall a great learning experience for someone who has never attempted the art of macaron baking. We learned what to do, what not to do, and even invested in a kit to assist in our second attempt. After a great deal of Pinning recipes, watching YouTube videos, and reading other blogs with macaron recipes, we were finally ready to take the plunge and give these macarons another try. And boy, are we glad we did.

For this recipe, we decided to strip back some of the complexities and use pre-made ingredients for the filling. Looking back, I’m sure the hand-made chocolate frosting and marshmallow fluff would have surely knocked these macarons out of the ballpark. It all comes down to the time and effort you are willing to put into the recipe. (But really, be prepared for a lot of steps. This recipe took us quite awhile, even with three of us baking them.)

These macarons are a collaboration with Citrus Blossom Bliss, my sister’s awesome food/lifestyle/fitness blog. Check out her post on these S’mores Macarons here.

macaron-ingredients

Ingredients:

  • 3 egg whites
  • 1 3/4 tablespoons granulated sugar
  • 1/2 cup + 1 teaspoon finely ground almond flour
  • approximately 2.5 sheets (or 1/3 cup) graham crackers
  • 2 cups powdered sugar
  • marshmallow fluff
  • chocolate frosting

macaron-kit

We invested in a macaron kit to help us avoid any disasters. It was actually very helpful in the long run. It came with a silicone baking mat, piping bag (with various tip sizes) and a recipe guide. Definitely worth the investment!

 


 

Directions

1. Preheat the oven to 280°F. Set aside two baking sheets covered in parchment paper (or in this case, a silicone mat).

ingredients-in-bowls

To make the process easier, we measured out all of our ingredients and placed them in these bowls like they do in cooking shows.

2. Beat the egg whites and granulated sugar with a mixer until stiff peaks form. Set aside while you proceed to the next step.

3. Crush graham crackers in a food processor. Sift the almond flour, crushed graham crackers and powdered sugar into a bowl. (Be sure to get out all of the small clumps. This is an important step, so definitely don’t skip it!)

fold-egg-whites

4. Gently fold the egg whites into the dry ingredients just until combined.
(Be sure not to over-mix.)

5. Carefully place the batter into a pastry bag with a large circular tip.

6. Squeeze 1½″ circles spaced 2 inches apart on a parchment paper or silicone mat covered baking sheet. Tap out the baking sheets on the counter a few times to remove any air bubbles.

batter-on-tray

The silicone mat from the kit came in very handy in helping us keep the size of the macarons consistent. We piped the batter to fill the inner circle of the mat so that it had room to settle into the size of the larger circle.

piping-batter

7. Bake for 23-27 minutes until tops are hard and slightly golden brown. Allow to cool completely before removing them from the mat.

baked-macaron-foot

8. Pair cookies with others that are similar in size. Add chocolate filling to one cookie, and marshmallow filling to the other. Sandwich the two cookies together, and enjoy!

macaron-filling

plate-of-macarons-large

 

What’s your favorite macaron flavor? Let us know in the comments!


smores-macarons-pinterest

S’mores Macarons

Ingredients:

  • 3 egg whites
  • 1 3/4 tablespoons granulated sugar
  • 1/2 cup + 1 teaspoon finely ground almond flour
  • approximately 2.5 sheets (or 1/3 cup) graham crackers
  • 2 cups powdered sugar
  • marshmallow fluff
  • chocolate frosting

Directions:

  1. Preheat the oven to 280°F. Set aside two baking sheets covered in parchment paper or a silicone mat.
  2. Beat the egg whites and granulated sugar with a mixer until stiff peaks form. Set aside while you proceed to the next step.
  3.  Crush graham crackers in a food processor. Sift the almond flour, crushed graham crackers and powdered sugar into a bowl.
  4. Gently fold the egg whites into the dry ingredients just until combined.
  5. Carefully place the batter into a pastry bag with a large circular tip.
  6. Squeeze 1½″ circles spaced 2 inches apart on a parchment paper or silicone mat covered baking sheet. Tap out the baking sheets on the counter a few times to remove any air bubbles.
  7. Bake for 23-27 minutes until tops are hard and slightly golden brown. Allow to cool completely before removing them from the mat.
  8. Pair cookies with others that are similar in size. Add chocolate filling to one cookie, and marshmallow filling to the other. Sandwich the two cookies together, and enjoy!

This recipe was adapted from Chocolate and Carrots, which was first adapted from Picky Palate’s Biscoff Macarons.

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