Smores Macarons Recipes

S'MORES MACARONS

Steps:

• Line baking sheet with a silpat mat or parchment.*
• Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
• Sift and discard any bits that won't pass through the sifter. Set aside.
• Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
• Fold the dry mixture into the meringue.**
• Pour the batter into a piping bag fitted with the 1A tip.
• Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.
• When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
• Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
• Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
• While macarons are drying, make the ganache and marshmallow fluff.
• Let cookies cool completely before removing from pans.

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!