S’mores Macarons – A twist on the classic and loved campfire treat in a macaron. Fluffy, burnt marshmallow with a smooth chocolate ganache and cookie crumbs.
It has been awhile since I experienced a campfire… probably 20 years (this sounds like a really long time… I must be getting old.). Since I grew up in Germany we didn’t even know about S’mores and even nowadays it isn’t as popular as it is in the US.
You guys in the US know good food! Why didn’t I grow up there?
I am totally fascinated by S’mores and just adore the look of the burnt marshmallow with delicious chocolate- the contrast of dark and white. One of my hobbies is to trawl through Pinterest in search of images of S’mores and see what people come up with.
It wasn’t long until I wanted to give S’mores my twist and put it in a macaron. I couldn’t find graham crackers in my nearby supermarket so I opted for digestive biscuits which is supposed to be closed to graham crackers. (I really don’t know since I never had a graham cracker.)
As the marshmallow fluff is very sweet already I used dark chocolate to even out the sweetness a little. If you like milk chocolate better you can, of course, substitute.
For the shells I used my favourite colour: turquoise by Americolor. I used this colour because it works so beautifully with the chocolate and the marshmallow fluff.
You will have to time the fillings a little bit as the chocolate can turn very quickly and will need to be soften in the microwave if it is too hard to pipe. The marshmallow fluff starts to crust as soon as you stop whipping so make sure you don’t leave it to stand for too long.
If you don’t want to make your own marshmallow you can substitute with shop bought marshmallow creme but I wouldn’t try to burn it with the cooks torch.
Recipe S’mores Macarons
- 100 grams ground almonds
- 100 grams icing sugar
- 100 grams caster sugar
- 2x 40 grams egg whites ( a total of 80 grams)
- 37.5 ml water (2 1/2 tablespoons)
- turquoise food colour
- 58 grams egg white
- 1/4 teaspoon lemon juice
- 170 grams caster sugar
- 32.5 ml water
- 150 grams dark chocolate
- 75 ml double/whipping cream
- graham crackers, coarsely crushed
- Combine the ground almonds and icing sugar in the food processor. Turn it on for a few seconds. Stir the mixture and run it again for a few more seconds. Pass the mixture through a sieve, discarding any big pieces.
- Weigh your egg whites separately and put aside.
- Combine sugar and water in a saucepan and bring it to a boil. Stick your candy thermometer in and keep checking the temperature. As the temperature approaches 100 Celsius pour one egg white in the bowl of your mixer and start your mixer. You want soft peak egg whites when the sugar syrup reaches 115 Celsius. Once you have soft peaks and the syrup is 115 C take the syrup and with the mixer running pour it slowly in the bowl. Increase the speed of your mixer until the bowl is cool to the touch and your meringue is thick and glossy.
- While the mixer is running combine the second egg white with the almond mixture until you have a thick paste. Stir in a bit of food colour or add it to your meringue.
- When your meringue is ready add a little bit to your almond paste and fold it in. Scrap along the sides of the bowl and then through the middle. Add more meringue and repeat until all the meringue is incorporated. Your mixture is ready when it flows steady from the spatula. Not too fast and not too slow. This is a very important step in macaron making and being careful is crucial. You don’t want to over mix or under mix the macronage. With practice you will get the hang of it.
- When your macronage is ready fill your piping bag. Pipe 3 to 4 cm big circles on your baking paper (or silicone mat). Rap your tray lightly on the counter to get rid of air bubbles. If they don’t pop use a skewer and gently pop them.
- Leave the macarons to dry for 30 minutes. Preheat your oven to 140 degrees Celsius in the meantime.
- Once dried bake the macarons for 13 to 15 minutes. I like to tap the side of the macarons lightly. If it still moves the macarons aren’t done and need a few more minutes.
- Leave to cool completely. Then remove from the baking paper.
- Coarsely chop the chocolate and put it in a bowl.
- Gently heat the cream until it starts to steam.
- Pour the cream over the chocolate and let it stand for a minute.
- Gently stir the chocolate until smooth.
- It will take an hour or so for the chocolate to have the right consistency to be piped so be patient.
- Once the consistency is right transfer the chocolate to a piping bag.
- Combine egg white and lemon juice in a bowl and whip to soft peaks.
- While whipping the egg white heat the sugar and water in a saucepan until it reaches 120 Celsius.
- Pour the syrup in the bowl with the egg white (with the mixer running) and whip until thick and glossy.
- Transfer the marshmallow fluff to a piping bag.
- Pipe a small amount of chocolate ganache on the shell, followed by a few crushed graham crackers.
- Pipe a bit of marshmallow fluff on top and burn it slightly with a cooks torch.
- Place the second shell on top.
- If you cannot find graham crackers in your area or country you can substitute with digestive biscuits.
- The marshmallow recipe is adapted from Passion4Baking.