S’mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.
Author:Sarah | Broma Bakery
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:30 macarons 1x
for the macarons
100g egg whites
100g granulated sugar
100g almond flour
100g powdered sugar
2 tablespoons unsweetened cocoa powder
brown food coloring (optional, it will give your macarons a deeper color)
8 oz semisweet chocolate
crushed up graham crackers
for the frosting
3.5 ounces marshmallow fluff
1/2 cup unsalted butter, room temperature
2 1/2 cups 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.