Smores French Macarons Recipes

S'MORES FRENCH MACARONS

Steps:

• Preheat oven to 300F degrees F.
• Sift together almond flour, crush graham crackers and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie.
• Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until peaks form that stands upright.
• Fold flour/powdered sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won't have feet. If you over mix, your macarons will be flat and won't have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding.
• Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
• Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up, which is what creates the feet.
• Bake for 20 mins. Meanwhile mix the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium-high speed until smooth. Turn off mixer and sift in powdered sugar 1 cup at a time; beat on low speed to start, then increase speed to medium to incorporate. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
• In a small saucepan, bring the heavy cream & vanilla to a boil . Remove saucepan from heat once it reaches a boil. Pour hot cream over chocolate chips in a medium bowl. Stir until completely melted and smooth. Allow to cool and thicken to a piping texture. For quicker hardening, place bowl of ganache in the refrigerator for several minutes. Check frequently as it can harden quickly.
• Transfer marshmallow buttercream to a pastry bag and chocolate ganache to another, fitted with a small tip (about ¼ " in diameter). Reverse cookie shells on their backs, and pipe a small mound of each filling on one of them. Top with the other shell and you have your French Macaron!

S'MORES MACARONS RECIPE BY TASTY

Steps:

• Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a "shell" before baking into the oven.
• Preheat the oven to 300˚F (150˚C).
• Whisk the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the hot cream and chocolate chips and whisk to combine.
• Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
• Pipe filling onto the macaron shells.
• Place a marshmallow between two macaron shells, creating a sandwich.
• Gently place a skewer into the macarons, then lightly toast with a torch.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!