New week, new macaron recipe! Can you tell by now that I’m OBSESSED with macarons? The obsession is very, very real. So real that I’ve turned a campfire treat into a macaron. Say hello to s’mores macarons!
After last week’s Salted Butter Caramel Chocolate Macaron recipe, I got a comment on my Facebook page from a family friend I’ve known since my family moved to Portland almost 15 years ago. She said she wouldn’t believe I could make macarons until I made her some, so these s’mores macarons were born.
S’mores just feel right for summertime. Cozying up around a fire with your friends and family, roasting marshmallows until they’re ooey gooey and stuffing them between graham crackers and chocolate is such a fun summer activity! I could really spend my whole summer around a campfire.
The filling for these little guys is where the real fun comes in! There’s a circle of rich dark chocolate buttercream, filled with some easy, homemade marshmallow frosting and then we top it with graham cracker crumbs because a s’more just really isn’t complete without graham crackers.
If you remember way back towards the end of last year I made these s’mores cupcakes. Well the marshmallow frosting I used for that is making another appearance in these macarons. It’s really, really easy to make and tastes so stinkin’ good. I’m talking try not to eat it as you’re piping it into the macarons good. Pair the marshmallow frosting with the dark chocolate buttercream and a little sprinkling of graham cracker crumbs and your tastebuds will go right to heaven!
I can promise you now, that next week’s post won’t be a macaron recipe 😉
We’ll take a little break from my macaron obsession and switch gears a little bit. It’s something summery, delicious, and fruity and I’m so excited to share it with you!
But for now, what are you waiting for? Get your mixer ready and let’s make some s’mores macarons!
S'mores Macarons
Ingredients
- Macaron Shells:
- 275g almond flour
- 245g powdered sugar
- 5g dark cocoa powder
- 210g sugar
- 210g egg whites
- Dark Chocolate Buttercream:
- 1 stick (4 oz.) unsalted butter
- 1/2 cup dark cocoa powder
- 1/2 tsp. vanilla extract
- 2 cups powdered sugar, sifted
- 2 tbsp. heavy cream
- Marshmallow Frosting:
- 2 egg whites
- 1/3 cup sugar
- Graham cracker crumbs
Directions
- Step 1 Shells:
- Step 2 To start, put the almond flour, powdered sugar, and cocoa powder in a food processor and blend thoroughly. Sift into a bowl to ensure there are no lumps.
- Step 3 In the bowl of a stand mixer (make sure it’s clean and dry), beat the egg whites until foamy. Slowly add the sugar, about 2 tbsp at a time, beating on a medium speed. Once the sugar has dissolved, increase speed to medium high and beat until a thick glossy meringue forms. The mixture should form stiff peaks and you should be able to tip the bowl over your head with none of the mixture coming out.
- Step 4 With a large, flat rubber spatula, gently fold 1/3 of almond flour/powdered sugar mixture into egg whites until combined. Repeat until all of the almond mixture has been added. Fold to combine until you see no streaks of almond flour in the batter. The batter should be pretty fluid, a lot of people describe as a lava-like consistency. It should run smoothly off the spatula when you pull it out. This part comes with practice. Once you know the consistency, you’ll just be able to feel when it’s ready.
- Step 5 Pipe the batter into circles onto parchment or silicone lined baking sheets. Bang the tray a few times on a table to remove air bubbles and allow to sit for about 30 minutes before baking. To see if they’re ready for baking, touch your finger to them. If you get batter on your finger, they need to rest longer.
- Step 6 While resting, preheat your oven to 300°F with a rack placed in the lower third of the oven. Bake, one sheet at a time, for 15-18 minutes (this depends on your oven, my old one was fine at 15 minutes, this one needs 17-18). The shells should cool completely before you remove them from the parchment/silicone.
- Step 7 Dark Chocolate Buttercream:
- Step 8 Using a handheld beater, cream the butter. Add cocoa powder and vanilla extract, beating to combine. Add sifted powdered sugar, 1 cup at a time, scraping down the sides and bottom of bowl to incorporate all of it. Add heavy cream and combine.
- Step 9 Marshmallow Frosting:
- Step 10 Combine sugar and egg whites in a bowl. Place bowl over a pot of gently simmering water and whisk constantly until mixture reaches 160°F.
- Step 11 Transfer to a standing mixer with whisk attachment and beat on medium-high speed (8) for 10-12 minutes, until it has doubled in volume and stiff peaks have formed.
- Step 12 Assembly:
- Step 13 Pair up macaron shells of the same size.
- Step 14 On one half of each pair, pipe a ring of dark chocolate buttercream. Pipe some of the marshmallow frosting in the middle of the ring, sprinkle graham cracker crumbs on top and sandwich together.
- Step 15 Store in airtight container in refrigerator for 3-4 days. Bring to room temperature before eating.
