One of my favorite things to do with my grandchildren is to sit around a fire, roast marshmallows, and make s’mores!! It puts a smile on my face just thinking about it:).
I hope you try these macarons. They are my all-time favorite. Yes, they have a few different components, but they are worth all the effort…trust me!
Ingredients for Macarons:
- 2/3 cup almond flour (75 grams) *
- 1 and a 1/2 cups confectioners’ sugar (160 grams)
- 1/2 cup Graham Crackers, finely grounded (60 grams) (I use a food processor) **
- 4 tbsp. granulated sugar (50 grams)
- 3 large egg whites, room temperature (99 grams)
- 1/4 tsp. Cream of Tartar
Instructions for Macarons:
*Tip – I keep my almond flour in the refrigerator to keep it fresh. The oil in the almonds can turn rancid and it will spoil your whole bag of flour (I keep all my nuts either in the freezer or refrigerator to keep them fresh, and they also keep longer). Because it is very humid where I live my almond flour gets moist because I keep it in the refrigerator. To dry it out I like to place it on a parchment lined baking sheet and put it into a preheated 200° F oven for about 20 minutes. Stir it every 5 minutes to keep it moving and so it doesn’t burn.
**Tip – Use a food processer to make sure the crackers are super fine. It will almost be powder form. This helps to give your macs a beautiful and smooth top!
Whisk the finely ground graham crackers, almond flour, and powdered sugar into a large bowl. Sift 3 times to remove any lumps. Please don’t skip this step…you don’t want bumpy macarons, do you? I didn’t think so:).
In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of simmering water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes. I know I don’t normally do this when making my macarons, but this really helps to stabilize the egg whites (and it doesn’t dry them out in the process).
Remove the bowl from the heat, add the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until stiff peaks form.
Fold the flour mix into the egg white mix with a spatula until fully incorporated and the batter flows smoothly from the spatula and can form a figure 8 (about 1-2 minutes). See video here in my macaron post.
Using a pastry bag, pipe 1″ diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard to release air bubbles. Set aside for about 30 minutes to an hour, depending on the humidity. The shells should be dry to the touch. If your macaron shells are cracking, not drying your shells properly could be one of the culprits!
Preheat oven to 300° F.
Bake for 18-20 minutes. Remove from oven once your macarons have sturdy “feet”.
- Allow to cool completely.
- While your macs are drying, baking and cooling, prepare the marshmallow fluff and chocolate ganache.
Assemble S’more Macarons:
Place the marshmallow fluff in a pastry bag with a 1/2 round tip and pipe a small amount on one of the shells.
I love when I get to use my kitchen torch, and this is one of those times!
Place the ganache in a piping bag fitted with a 1/4″ circle tip. Pipe a small amount on the other shell.
After preparing the toasted meringue shells and chocolate ganache shells, sandwich them together.
These are by far my favorite macarons, and I’m pretty sure they’ll be yours too!
I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures too:)!