S’mores Macaron

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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!

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After the almond flour cools, place it the bowl with the confectioners’ sugar and finely ground graham crackers.
  • 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:).

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After sifting the dry ingredients. See the difference? Please don’t skip this step. You’ll thank me later:).
  • 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.

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  • 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.
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I transfer the meringue to a larger bowl so I can properly fold the dry ingredients into the meringue.
  • 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!

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  • 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.

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I love when I get to use my kitchen torch, and this is one of those times!

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Lightly toast the marshmallow using the torch.

Place the ganache in a piping bag fitted with a 1/4″ circle tip.  Pipe a small amount on the other shell.

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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:)!

 

 

 

 

 

Brownie Macarons

 

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Happy Macaron Monday!! That’s a thing, right? Well, if it’s isn’t, it should be! All of my chocolate loving friends know what I’m talking about.  Now, let’s talk about these amazingly delicious brownie macarons!!  YUM!!

I’ve made chocolate macarons before, but these macarons are, well, the best!! I baked these on a silicon mat, and I think it really makes a difference in the chewy texture.  I tweaked my original recipe, by switching out the cocoa for some of the confectioners’ sugar, and I increased the amount of granulated sugar from ¼ cup to 1/3 cup.   I was pleasantly surprised and happy with the outcome.

As  I was folding the confectioners’ sugar, almond flour and cocoa mixture into the meringue, it felt a bit thicker than usual, but I continued until it was completely combined and the consistency seemed right.  Folding until the mixture falls from the spatula into a figure eight works for me every time.  Be careful not to over mix the batter, as this will result in a hollow macaron or possibly even a cracked macaron with no feet!  Let’s face it, nobody wants that (insert winky face here)!

As I mentioned in my last post about macarons, I was struggling with my piping skills. Some were too big, some too small, and some (what I thought) just right.  I purchased silicon mats with premade circles on them.  Yes!! These things were a deal changer!

I let them dry for almost an hour. I was able to gently run my finger across the top without it being wet or tacky.  I only bake one sheet at a time on a rack placed in middle of the oven.  I don’t turn my pans in the baking process.  Bake the macarons for 17 minutes.  I suggest that you place an oven thermometer in your oven to make sure the temperature isn’t off.  If you don’t have one, they can be purchased for under $10.00.  Trust me, it will be money well spent.  A whole batch of macarons can be ruined if your oven temp is off!

Remove the macarons after they have baked for 17 minutes.  You can add a couple of minutes to the time if they don’t look like they are done.  You don’t want to underbake your macarons.  The texture will be off and they will stick to the baking surface!

As these macarons cool, the tops get a slight “crust” making them look like a brownie.  This isn’t the norm for macarons, but don’t panic (I did the first time I made these), this is the way they are supposed to look.  They almost look underbaked, but they are not. Let them cool completely on the baking sheets. They should pop off the baking surface at this time.

Match your macarons so their top and bottom match.  I don’t know why, but this is one of my favorite parts (go figure).

Now you get to fill them with your favorite filling (jams, curds, buttercreams, ganache). The sky’s the limit!! I filled these with a simple 3 ingredient chocolate ganache. I highly recommend this as the filling for these macarons!! It really adds to the brownie flavor. I dusted these with a little cocoa powder to give even more chocolate flavor.  Let’s face it, there’s no such thing as too much chocolate!

I hope you make these, and I hope my pictures and tutorials are helpful! Let me know if you do and post pictures and tag my Instagram page @goodeatsbymimi .

Ingredients:

  • 3 large egg whites (100 grams) room temprature
  • 1/3 cup extra fine granulated sugar (66 grams)
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon pure chocolate extract (use pure vanilla if you don’t have chocolate)
  • 1 1/2 cups confectioners’ sugar (171 grams)
  • 1/4 cup unsweetened baking cocoa (25 grams) plus extra for dusting on top of macaron
  • 1 cup almond flour (98 grams)
  • 1/4 teaspoon fine kosher salt

Instructions:

Wipe down mixing bowl, whisk beater, and baking mats with lemon juice or white vinegar. This removes any  residue that will cause the meringue to not properly mix. Set aside until you are ready to pipe your macarons.

 

Preheat oven to 300 degrees  (use thermometer to make sure your oven isn’t running too hot or cool).

Place the confectioners’ sugar, baking cocoa and almond flour in a bowl.  Sift these four times. I use two bowls for this process, sifting back and forth between the two bowls. This is a very important step. It not only incorporates the ingredients, it also gets out any lumps, making for a very smooth macaron.

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Place egg whites and cream of tartar (use a pinch of salt if you don’t have cream of tartar…this helps to stabilize the meringue) in a large mixing bowl.

Using a whisk attachment, start beating the egg whites on medium speed until light and frothy.  Add the extra fine sugar a little at a time, allowing the sugar to slowly incorporate into the egg whites.  Begin mixing on medium/high until peaks begin to form being careful not to overbeat.  You want the meringue to be stiff enough to withstand turning the bowl upside down without falling out (check out my picture).

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Fold in the confectioners’ sugar mixture in thirds.  Gently folding after each addition, making sure not to over mix.  Mix just until the batter falls off the spatula and you can smoothly form a figure 8.

Place batter in a large piping bag with a medium circle tip (I use a Wilton tip #12).  Pipe 1 1/2 inch circles (3/4 inches apart).

Drop baking sheet on the counter (4-5 times).  This knocks the air bubbles out of the macarons.  Use a toothpick to pop any remaining bubbles.

Dry the macarons for at least 30 minutes (this depends on the humidity in your area). This gives it a thin shell. You should be able to gently run your finger across the top without it leaving a mark.

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Bake for 17 minutes.  Remove from oven and allow to cool completely.

Match tops and bottoms.  Fill with delicious chocolate ganache (see recipe below).  Pipe a small dollop in the middle of the bottom macaron and top with matching macaron. Dust tops with cocoa powder.  This is optional, but it really enhances the flavor!  Refrigerate overnight (of course I never wait that long to taste one).  Enjoy!!

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Ganache Recipe:

8 oz. (227 grams) semi sweet chocolate chips

1/2 cup (120 grams) heavy cream

1 tablespoon butter (optional)

Instructions:

Heat heavy cream on stove until just before boiling.  Pour over chocolate and let it sit for about three minutes.

Whisk together until ganache comes together and becomes smooth.  Cool to piping consistency.