Description
Delectable smores macarons blend Graham cracker shells with gooey marshmallow and rich chocolate ganache. Classic campfire flavors shine in this elegant French-American fusion dessert that promises sweet indulgence.
Ingredients
Scale
- 120 g (4.2 oz) egg whites
- 130 g (4.6 oz) granulated sugar
- 110 g (3.9 oz) powdered sugar
- 115 g (4.1 oz) almond flour
- 40 g (1.4 oz) graham cracker crumbs
- 200 g (7.1 oz) milk chocolate
- 100 g (3.5 oz) heavy whipping cream
- Marshmallow fluff (store-bought or homemade)
- Brown gel food color (optional)
Instructions
- Prepare Dry Ingredients: Pulverize graham crackers, almond flour, and powdered sugar in a food processor until uniformly textured, sifting and reprocessing any stubborn fragments.
- Create Meringue: Whisk egg whites into a frothy consistency, gradually introducing granulated sugar while creating a glossy, robust meringue. Optional: incorporate brown gel food coloring for enhanced visual appeal.
- Combine Mixture: Gently fold the powdery mixture into the meringue, achieving a smooth, lustrous batter with consistent texture.
- Pipe and Rest: Transfer the mixture into a piping bag with a 1A tip, creating uniform 1-½ inch circular shapes on a silicone-lined baking sheet. Tap the sheet firmly to eliminate air pockets and allow macarons to develop a delicate skin at room temperature for approximately one hour.
- Bake and Cool: Preheat the oven to 300°F and bake macarons for 15-17 minutes, monitoring their delicate golden edges. Remove from oven and permit complete cooling.
- Prepare Filling: Create chocolate ganache by finely chopping chocolate and pouring boiling cream over it, allowing a brief resting period before gentle stirring. Refrigerate ganache until achieving a spreadable consistency.
- Assemble Macarons: Compose the sandwich cookies by spreading a thin layer of ganache and marshmallow fluff onto one macaron shell. Delicately position a second macaron shell atop the filling, using a subtle twisting motion to secure the components.
Notes
- Master Skin Formation: Let macarons rest precisely one hour to develop a crucial dry surface, preventing cracking during baking and ensuring perfect smooth shells.
- Precise Temperature Control: Maintain exact 300°F oven temperature to achieve delicate golden edges without browning, crucial for authentic macaron texture and appearance.
- Texture Technique: Fold dry ingredients into meringue using gentle, deliberate strokes to preserve air bubbles, preventing deflation and guaranteeing light, airy macaron shells.
- Ganache Consistency Hack: Refrigerate chocolate ganache until spreadable but not hard, allowing smooth, even filling that complements the delicate macaron structure.
- Prep Time: 1 hour 30 minutes
- Cook Time: 17 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 108
- Sugar: 10 g
- Sodium: 25 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 15 mg