Ultimate summer dessert in an elegant french pastry form. My step by step visuals and detailed directions will walk you through the entire process. The best part, we’re taking a shortcut on the filling without sacrificing on flavor!
Oh em gee, you guys! I’m beyond excited to share yet another macaron recipe with you!
One of my favorite summer desserts- ok, I admit it, I eat it all year round- is s’mores! I love mine with Nutella. Rich and sweet, I can never turn it down. Well, guess what?
I combined the two of my favorites in one. S’MORES MACARONS, people!! What can be better??
I’m sorry for all the !!!s and all caps. I’m just super excited! And I can’t wait for you to try these.
Tips for success!
We’ll start with basic macaron shells with a hint of cocoa. I didn’t want to make chocolate macarons, because chocolate will overpower everything. Instead I opted to drizzle the chocolate on top for pretty pattern and just the right amount of chocolate flavor.
A sprinkle of graham cracker is simply for looks here. But I absolutely adore them!
Now let’s talk about the best part: filling! I really didn’t want to mess with homemade marshmallow. Remember, I have a tiny human who rules my day? Yeah, I don’t have that much time for baking, so I was ecstatic when my shortcut worked! I melted some store-bought marshmallows in a double boiler and piped it as a filling.
I learned couple things from working with melted marshmallows. 1. In the beginning, melted marshmallow is too runny to pipe. 2. It sets pretty quick, making it hard to pipe when cooled too much. So getting the right consistency is crucial here. Keep stirring and pay attention to the consistency, you’ll know when it’s ready. Also you’ll have a small window to work with, that’s why I advise to have the macaron shells ready for filling.
And here’s the step by step visuals for ya.
If this is your first time making macarons, read this Macaron 101 post for even more helpful tips and visual troubleshooting guide. I promise, it’s really not that difficult to make perfect macarons.
My base macaron recipe has been tested not only by me, but many of my readers. I get lots of e-mails from happy readers who baked perfect macarons. Are you going to be the next one?
Hope you’re enjoying this fabulous summer and lots of s’mores! Thank you for stopping by!
For macaron shells:
- 1 cup 100gr almond flour
- 3/4 cup 100gr powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 2 large egg whites about 70gr
- ¼ teaspoon cream of tartar
- ¼ cup 50gr sugar
- ½ teaspoon pure vanilla extract
- 3 oz 85gr marshmallows
- 1 tablespoon water
- 2 oz semi-sweet chocolate
- 1 graham cracker
- • Pastry bag with Wilton Extra Large Round Tip #1
- In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice. Set aside.
- In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add vanilla extract. Beat on medium speed for one more minute.
- Sift the almond flour/powdered sugar mixture over the whipped egg whites.
- Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
- To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
- Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip.)
- Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
- Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
- Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
- Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
- Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets onto a wire rack.
- To decorate the macaron shells, finely ground the graham cracker with a rolling pin.
- Melt the chocolate in a microwave according to package directions. Transfer the melted chocolate into a pastry bag with a small round tip.
- Drizzle the chocolate all over the shells in desired pattern. Then sprinkle the graham cracker crumbs. Let the chocolate set.
- To make the marshmallow filling, in a heatproof bowl, put the marshmallows and a tablespoon of water.
- Place the bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water.
- Slowly melt the marshmallows, stirring occasionally, until smooth.
- Wait until the melted marshmallow is not too runny, before transferring it into a pastry bag. If you start piping it right away, the filling will just ooze out of the bag too quickly, making a huge mess. And you don’t want to wait for too long either, or it’ll become hard to pipe. Keep a close eye on it and check frequently. Once the filling is not too runny, yet still pipeable, fill the macarons. It’s best to serve macarons the next day.
- Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
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