S'MORES MACARONS!!

S’mores Macarons

Smores macarons – these little buggers are my latest obsession, or more accurately, macarons in general are my latest obsession. I’m particularly loving these because, call me a sucker, but I love cute food. Along with that, these smores macarons are pretty mighty in flavor. The macaron portion is made with crushed graham crackers, the filling is of course a toasted marshmallow and to finish things off true to form, I dipped the tops in chocolate.

I’m not sure how many of you guys will be making this anytime soon, since you have probably been turning out one cookie tray after another and baking burnout maybe quickly approaching.

Guess what?

It happens to me as well, but I have a baking blog so I keep trucking along, because truth is, I like my relationship with you guys. Hanging out over food-uh, yeah. Why else are we here, right?

So, bookmark this recipe when you’re back to baking-it’s totally worth it.

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SMORES MACARONS

YIELD: 35 macarons

Ingredients:

MACARON COOKIE

• 135g egg whites
• 45g granulated sugar
• 30g graham cracker crust
• 215g powdered sugar
• 115g almond meal

MARSHMALLOW FROSTING

• 5 large egg whites
• 11/2 cup sugar

CHOCOLATE GLAZE

• 2/3 cups dark chocolate
• 1 tablespoons plus 1 teaspoon heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

Heat oven to 350 degrees. Line bake sheet with parchment.

TO MAKE MACARON COOKIE

1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
3. Place  graham crackers in a food processor and pulse until finely crumbed. Add in remaining dry ingredients and process for two minutes and then push it through a fine mesh sieve to sift.
4. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
5. Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
6. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.

TO MAKE MARSHMALLOW FROSTING

1. Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly.
2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

TO MAKE CHOCOLATE GLAZE

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached.

ASSEMBLY

1. Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect.
2. Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.

A few notes:

• If you don't have a food processor to crumb whole graham crackers, buy graham crackers crumbs. The graham cracker needs to be finely crumbed.
• Save yourself some money and just buy a Bernzomatic propane torch instead  of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.
• If you are particular, these are best in the day the tops are dipped in chocolate, since they tend to lose some of their crispness from the chocolate. Since I'm not so particular, I found these equally as good the next day, even with the slight lost of the crispy top exterior.
• Pay no attention, nor should you be intimidated by the recipe length. I tried to be as detailed as possible with time and visual readiness queues, as a result I added a few extra sentences to do so.
• For notes on basic macaroning and ingredient notes click here (go to the "A few notes" section).