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:)!

 

 

 

 

 

Homemade “Peeps”

 

This is the easiest recipe for homemade marshmallow chicks (and the tastiest too!).

I know Easter is just a couple of days away and I was hoping to have this posted before now.  Please forgive me!

If you have granulated sugar, powdered gelatin and water, you can make these adorable treats in less than hour!

I always enjoyed getting “Peeps” in my basket when I was little. I used to put them in my children’s baskets, and now I put them in my grandchildren’s.  I like the yellow chicks because, well, yellow is my favorite color:).  I also like to take them out of the wrapper and let them sit to get “stale” haha!!  It makes them chewy and gives them the texture I enjoy.

When I made my first batch of homemade Peeps, I wanted them to taste good, but I also wanted them to be easy and fun to make!  I think these homemade marshmallow chicks are way better than any you can buy at the store AND they are easy to make…Win!Win!

I was hoping to make a baking video with my son David showing the making of these chicks, but we are all in quarantine right now so that’s not going to happen:(.  But you should check out and follow his YouTube channel (David Macomber).  His art is amazing and his vlogs are both funny and informative.  We will be making another baking video as soon as we can!

Make these “Peeps” my friends.  Your peeps will be glad you did!!

Ingredients for coating sugar:

1 cup granulated sugar (200 grams)

A few drops of your choice of food color

Instructions:

Preheat oven to 200° F.

Place sugar and food color in a food processor and pulse until color has combined.

Distribute sugar on a baking sheet and place in oven for 20 minutes.  This will dry the sugar.

Remove sugar from the oven and sift to remove any clumps.

Put a piece of parchment on a baking sheet and sprinkle with a little bit of the sugar.  This is what you will be piping your peeps on.  Set aside

Ingredients for Peeps:

1 Packet powdered gelatin (7 grams) + 1/3 cup cold water

1 cup granulated sugar (200 grams) +1/4 cup water

1 teaspoon vanilla extract

Black gel food coloring for eyes

Instructions:

Put 1/3 cold water in a mixing bowl and sprinkle gelatin on top and let it sit while you make the sugar water.

Place a cup sugar and 1/4 cup of water in a small saucepan.  Stir to combine.  Heat mixture on medium heat to soft ball stage (238°F).  Use a candy thermometer for this step. DO NOT STIR!

Mixture is going to be bubbly and very hot.  Please be careful!

Once it has reached 235° F, carefully remove from heat and slowly pour it into the mixing bowl with the gelatin.  Add vanilla and stir to combine and break up any remaining lumps. Let mixture cool for 10 minutes.

While the mixture is cooling, get your piping bag ready.

Place a large circle tip (1/2 inch) in a 14″-16″ piping bag.

Once the gelatin and sugar mixture has cooled for ten minutes,  mix with whisk attachment on medium-high speed for 8-10 minutes.  It will be slightly stiff and fluffy (see photo).

Add marshmallow to piping bag.

Pipe a 3″ line (this is the body).  This recipe makes 20 chicks.  I like to pipe four sets of five chicks.  Pulling them apart is one of my favorite parts of eating them:)!!

To pipe the head, squeeze your piping bag and gently release the pressure as you pull down (see video).

After you form your chicks, sprinkle them with the remaining sugar.  Be sure to make sure you coat them completely.  Let them dry for 10-15 minutes, then shake off the excess sugar.  Transfer them to another baking sheet and let them sit for at least an hour.

Add eyes with a thin brush and black food gel (melted chocolate works too).  I have used used black royal icing to make the eyes too.  Use whatever works best for you.  Enjoy!

I hope you make these cuties, and if you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to see your pictures!!

God Bless and have a Happy Easter!!

“As you know, we count as blessed those who have persevered. You have heard of Job’s perseverance and have seen what the Lord finally brought about.  The Lord is full of compassion and mercy.”  James 5:11

Homemade Marshmallow Fluff

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So light and “fluffy”!

I remember when I was a little girl, I loved peanut butter and fluff sandwiches!  I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow  fluff on the other slice as I possibly could.  I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich.   Okay, now that I think of it, maybe it was a fluff sandwich.  C’mon….Like you never had a fluff sandwich.  Yummmm!!

Ingredients: