S'mores Macarons
These fun and flavorful Smores Macarons are a baking challenge, but worth every bit of effort. Get the full tutorial here.
Nutrition Facts
Ingredients
Instructions
Begin by making the marshmallow cream. In a glass or metal bowl, whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of salt until well combined. Place about 1 inch of water in a small sauce pot and bring it to a boil. Place the bowl with the egg white mixture over the boiling water and whisk by hand for 6 minutes. Remove the bowl from the heat, add the vanilla, and use a hand mixer or stand mixer to whip the egg white mixture to glossy peaks (about 5 minutes). Refrigerate until ready to use.
Next, begin the macaron shells. Place the almonds, powdered sugar, and cocoa powder in a food processor. Process the mixture until it is a super fine powder. Sift the mixture through a wire sieve into a bowl.
In a separate bowl (glass or metal) combine the egg whites, sugar, and cream of tartar. Stir or whisk together until combined, then use a hand mixer or stand mixer to whip the whites into stiff, glossy peaks (about 5 minutes).
Fold about 1/3 of the cocoa almond mixture at a time into the whipped egg whites until no dry powder remains. After all of the dry mixture has been folded in, the mixture should have the consistency of thick, hot lava.
Cover two baking sheets with parchment paper. Use a pastry bag to pipe the macaron mixture into 1.5 inch rounds on the parchment paper. Leave enough space for the macarons to spread slightly without touching. After piping all of the macarons onto the sheet, slam the baking sheet on a counter a few times to force any larger air bubbles to the surface. Let the cookies sit out at room temperature for about 30 minutes so that the surface dries slightly (this helps form a "foot" or ruffle on the bottom of the macaron).
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Reviews from the Original Source
I just successfully made this with Bob’s super fine almond flour, 2/3 cup measured like flour (pouring into the measuring cup and leveling with a spoon) and then blended with the other ingredients in a food processor and a sifted through a strainer like the recipe said, and it worked *perfectly*.
These were delicious, but I only ended up with 12 and had waaay too much marshmallow filling and ganache (like half leftover). I’m not sure what I did but I’ll probably just double the cookie part next time.
Also, I found the marshmallow mixture was way easier to spread while still cold, otherwise the cookie pieces slide around when you’re trying to roll on the graham cracker. You will only need like one graham cracker btw.
I made these awhile ago and loved them. Every component came out perfect. Beth’s instructions were clear and easy to follow. I took some of these to a friend who had just moved from NYC and she said these are legit! I’ve got my whole family obsessed with your site, Beth!!! Thank you so much for sharing all of this with us!
I needed to make some kind of cookies for a baking challenge a group of mine is doing, and I stumbled across this recipe. I've always wanted to make macarons, and this recipe actually made them seem obtainable. My boyfriend and I tried it together as a date night, and we had lots of fun! My piping skills definitely need some work, as I had some wonky circles, but otherwise I'm really pleased with how they came out. Thank you for making these accessible to the novice bakers among us!
I've got the shells in the freezer and plan on making the creme and ganache on Tuesday for our home group potluck. I've been eager to try macarons for a few years now, but so intimidated and disappointed in my past attempts. Thank you so much for this easy to follow recipe! The shells turned out pretty awesome. I'm genuinely so excited for this baking challenge!! Do you have any other fun macaron flavors you like to make? I need to keep practicing :) :) :)
These came out perfectly and were delicious! Thanks you so much for the recipe! I'm wondering if anything can be done head of time or will that ruin the end product? For example, could I prepare the macaroon cookie dry mix a couple days before using it? Or maybe the ganache or fluff and keep it in the fridge? I need to make 5 dozen and I'd like to get a head start if I can :)
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