Description
Indulge in a delightful fusion of classic s’mores and French elegance with these S’mores French Macarons. Combining airy almond meringue shells with rich chocolate ganache, marshmallow fluff, and crunchy graham cracker accents, these macarons offer a sophisticated twist on the traditional campfire treat.
Ingredients
Scale
Macaron Shells
- 105 grams egg whites
- 130 grams powdered sugar
- 120 grams almond flour, fine ground
- 2 tablespoons natural cocoa powder
- 1/4 teaspoon cream of tartar
Ganache Filling
- 4 tablespoons unsalted butter
- 1 1/4 cups powdered sugar
- 3/4 cups marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- Pinch of salt
Chocolate Coating & Decoration
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1 tablespoon chocolate powder (natural or Dutch)
- 2 sheets graham crackers
- 1 tablespoon tiny dehydrated marshmallow bits
- Finely chopped dark chocolate (for dipping)
- Heavy cream (quantity not specified, enough to cover chopped chocolate)
Instructions
- Prepare Ganache: Finely chop the dark chocolate and place it into a large bowl. Heat the heavy cream until hot to the touch and pour over the chopped chocolate. Let sit for two minutes, then mix until smooth. Allow the ganache to thicken at room temperature or refrigerate.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, and natural cocoa powder together into a bowl to ensure no lumps.
- Whip Egg Whites: In a stand mixer, whisk the egg whites until foamy. Add cream of tartar and gradually incorporate powdered sugar while whisking at high speed until stiff peaks form.
- Combine Batter: Gently fold the dry ingredients into the whipped egg whites using a spatula until the mixture achieves a “flowing lava” consistency, which means it flows smoothly off the spatula.
- Pipe and Rest Shells: Pipe 1-inch rounds of batter onto a lined baking sheet. Allow the shells to rest at room temperature until a skin forms on the surface, about 30-60 minutes.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake the shells for 13-15 minutes. Once baked, cool completely before removing from the baking sheet.
- Coat Shells: Dip one side of each macaron shell in melted dark chocolate, then sprinkle with crushed graham crackers for texture and flavor.
- Prepare Swiss Meringue: Whisk sugar and cream of tartar into egg whites over simmering water until dissolved, then beat until stiff peaks form, creating a stable meringue topping.
- Assemble Macarons: Pipe the Swiss meringue onto the macaron shells, add a layer of ganache, and gently torch the surface. Add tiny dehydrated marshmallow bits as garnish. Sandwich two shells together to complete each macaron.
- Rest and Serve: Store the assembled macarons in an airtight container in the refrigerator for 12-24 hours to allow flavors to meld before serving.
Notes
- Allowing the macaron batter to rest before baking is crucial to form a smooth shell with characteristic feet.
- Using a kitchen torch to lightly brown the Swiss meringue adds authentic s’mores flavor and texture.
- Refrigerate the macarons after assembly to improve texture and enhance flavor integration.
- Ensure all ingredients, especially egg whites, are at room temperature for better whipping volume.
- If dark chocolate dipping is too thick, gently warm chocolate to a pourable consistency but not too hot to avoid melting the macaron shells.
