Oh, s’mores. You know, those things with two crispy graham crackers sandwiched together with a perfectly toasted golden marshmallow (or charred, no judgment here) and a just barely melted hunk of a Hershey’s bar. Anyone else salivating?
If you don’t like s’mores…like idk what to tell you. It’s just unAmerican.
Unfortunately, it is certainly not summer in Boston and there are no beach bonfires or fireside camping trips to get our s’mores on in the dead of February.
But don’t worry. We’ve packed all the summertime, marshmallow-y goodness into these s’mores macarons with two chewy chocolate French macarons filled with an irresistibly fluffy marshmallow filling that melts in your mouth.
All the fun, no fire.
How to make foolproof macarons
I LOVE macarons. But I haven’t always loved making them.
Macarons are notoriously finicky. Beat your egg whites too little or too much and you’re left with flat macarons. Fold in your powdered sugar and almond meal a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them. All these factors give these delicious, delicate pastries a bad rap.
The base of macarons is made from whipped egg whites, which you then fold a mixture of powdered sugar and almond meal into. This batter tends to be unstable and unpredictable, which can be pretty disheartening to even professionally trained bakers.
But don’t worry guys. I have a solution.
I learned this method when I was in Israel back in 2017 and I haven’t looked back since. Instead of making a French meringue (uncooked egg whites), you make a Swiss meringue (warmed egg whites).
By whipping the egg whites over a double boiler (also a great arm work, jussayin’), you create a MUCH more stable base that turns out a perfectly smooth macaron every time. You can read more about this method here.
Now let me tell you about these s’mores macarons.
Chocolate cookies dusted with graham cracker crumbs. Oooey gooey marshmallow buttercream so fluffy you’d think you were eating a cloud. We literally licked the bowl clean. Dip them in chocolate and dust them with graham crackers and you’re in heaven.
So talk yourself out of the fear of macarons and all their trickiness. Go crush those macarons and this Monday!
brown food coloring (optional, it will give your macarons a deeper color)
8oz semisweet chocolate
crushed up graham crackers
for the frosting
3.5ounces marshmallow fluff
1/2cup unsalted butter, room temperature
2 1/2cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 300°F. Line two baking sheets with parchment paper. Set aside.
Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
By hand, whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
Sift together almond flour, powdered sugar and cocoa powder, then gently shake into meringue bowl. Add in the food coloring if you are using it.
Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles.
Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
While the macarons are baking, make the marshmallow filling. Place the softened butter and fluff in a stand mixer and beat until combined. Add in the powdered sugar, vanilla and salt. Beat until frosting is light and fluffy, about 3 minutes.
Transfer the frosting into a piping bag. Pipe the filling onto half of the cooled macarons. Sandwich together with the remaining macarons. Place in the fridge to harden.
Melt the semisweet chocolate in a double boiler. Dip each macaron sandwich in the chocolate to cover just the top of the macaron. Sprinkle crushed graham crackers on top.
Looking for other macaron recipes from Broma Bakery?