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:)!

 

 

 

 

 

S’more Brownies

When my son was little he loved the 1993 movie “The Sandlot”. Who doesn’t remember the iconic s’more scene between Ham Porter and Scotty Smalls?  Ha-ha!!  Classic stuff!!  Is it just me?  I’m so easily humored!

Ham: “Hey, you want a s’more?

Scotty: “Some more what?”

Ham: “No, no!  You want a s’more?”

Scotty: “I haven’t had anything yet, so how can I have more of nothing?”

Ham: “You’re killing me Smalls!”

Well, needless to say, I love all things “s’more”…. s’more cake, s’more brownies (trust me, you are going to love these!), s’more cookies, s’more cupcakes, s’more doughnuts. I think you get the picture.

I am very excited that s’mores have their very own day!! Yep, that’s right! August 10th is (drum roll please) National S’mores Day!!

I thought I would take this time to share my delicious recipe with you. These brownies, along with their delicious graham cracker crust and toasted marshmallow topping, will take you back to the very first time you had a s’more.  You remember it, right?!  Sitting around the campfire at your campsite?  Talking about your day and telling funny stories?  Laughing so hard you have tears rolling down your face?  Going to bed with the smell of the campfire in your hair?  Ahhh… those were the days! Okay, okay, these are my memories, but when you take your first bite of these yummy confections, think about when you tasted your first s’more.  I hope it makes you smile too!  

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (9 full sheets)
  • 2 Tablespoons granulated sugar (16 grams)
  • 6 Tablespoons melted butter
  • 1 teaspoon golden syrup (honey can be used if you can’t get your hands on golden syrup)

Brownie

  • 1 cup butter – melted (226 grams)
  • ½ cup chopped semisweet chocolate (60 grams)
  • ½ cup cocoa powder (50 grams)
  • 1 cup all purpose flour (240 grams)
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup evaporated milk (237 ml)
  • ½ cup granulated sugar (104 grams)
  • 1 cup dark brown sugar (198 grams)

Topping

  • 6 large marshmallows (cut into quarters)
  • Chopped semisweet chocolate (optional)

Instructions

Preheat oven to 350. Line 8”x8” pan with parchment and spray lightly with baking spray.

Put the graham crackers in zipper bag and smash with a rolling pin. Go ahead, let them have it. Crush them to smithereens.  Doesn’t that feel better?  Add the sugar, butter and golden syrup (or honey).  Stir until mixture comes together.  Press into bottom of the pan and bake for 10-12 minutes.

In a large mixing bowl stir together cocoa powder, flour and salt. Set aside

In a medium saucepan (over a medium heat) melt the butter and semisweet chocolate together. Remove from heat. Wisk in sugars, eggs, milk and vanilla extract. Stir into dry ingredients and mix until combined.

Pour mixture over the graham cracker crust and bake for 35 minutes. Cake tester should come out clean.  Scatter marshmallows (and chocolate-optional) over the brownie.  Roast under broiler for 2-3 minutes until toasted, or use my favorite tool, a kitchen torch! Cool brownies completely and cut with “hot knife” (Dip knife in very hot water and wiped in between cuts.  This helps make a cleaner cut.)  Store the brownies in an airtight container….if there’s any left!