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S’mores French Macarons

S’mores French Macarons – Toasty, Chocolatey & Sweetly Decadent
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S’mores French Macarons are delightful treats that combine the classic flavors of s’mores in a sophisticated French treat. These macarons consist of chocolate shells, a fluffy marshmallow buttercream filling, and a luscious chocolate ganache, all topped with graham cracker crumbs.

Ingredients

Scale
  • 105 grams egg whites
  • 130 grams powdered sugar
  • 120 grams almond flour, fine ground
  • 2 tablespoons natural cocoa
  • 1/4 tsp cream of tartar
  • 4 tablespoons butter, unsalted
  • 1 1/4 cups powdered sugar
  • 3/4 cups marshmallow fluff
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • pinch of salt
  • 1 cup powdered sugar
  • 1 tablespoon milk or cream
  • 1 tablespoon chocolate powder (natural or Dutch)
  • 2 sheets graham crackers
  • 1 tablespoon tiny dehydrated marshmallow bits

Instructions

  1. Finely chop the dark chocolate and place into a large bowl.
  2. Heat the heavy cream in a microwave safe bowl for 1-2 minutes until hot.
  3. Pour the hot cream over the chopped chocolate and let sit for two minutes.
  4. Mix until the chocolate is fully melted and smooth.
  5. Let the ganache sit until thickened to hold its shape.
  6. Sift almond flour, powdered sugar, and cocoa together in a large bowl.
  7. In a stand mixer, whisk egg whites until foamy, then add cream of tartar.
  8. Gradually add granulated sugar and whisk until stiff peaks form.
  9. Gently fold in the dry ingredients until a “flowing lava” consistency is achieved.
  10. Pipe 1-inch rounds onto a baking sheet lined with a silicone mat or parchment paper.
  11. Let macarons rest for 30-40 minutes until a skin forms on the surface.
  12. Preheat oven to 300°F and bake for 13-15 minutes.
  13. Let cool completely before removing from the baking sheet.
  14. Match up shells and dip the top in melted dark chocolate, sprinkle with crushed graham crackers.
  15. Prepare Swiss meringue by whisking egg whites and sugar over simmering water until the mixture reaches 160°F.
  16. Beat the mixture until stiff peaks form and pipe around the edge of the macaron shell.
  17. Add a small scoop of chocolate ganache in the center.
  18. Use a culinary blowtorch to lightly toast the meringue and top with the chocolate-dipped shell.
  19. Place assembled macarons in an airtight container and refrigerate for 12-24 hours.
  20. Let come to room temperature for about an hour before serving.

Notes

  • Ensure the egg whites are at room temperature for better whipping.
  • If your ganache is too firm, microwave for 10 seconds to soften.
  • Don’t over-mix the macaron batter to maintain proper rise.
  • Macarons can be stored in the fridge for up to 5 days.

Nutrition

Find it online: https://www.spiritsdrink.com/smores-french-macarons-recipe/