I won’t bore you with a long drawn out story! But check out these delicious Smores Macaron’s that are perfect for Valentine’s Day or for a Friday night family movie!
Let me know what you think!
Servings: 12 macarons (24 shells)
Time: 10 prep 15 bake 30-60 minutes rest time
- 3.5 oz. confectioners sugar
- 2 oz. almond flour I recommend Bob’s Red Mill
- .5 oz. crushed graham cracker
- 1 oz granulated sugar
- 1/4 tsp salt
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional or you can use your favorite extract
- 1/4 tsp salt
¼ cup chocolate chips
¼ cup heavy whipping cream
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and graham cracker crumbs in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a medium round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place the macaron template under a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Top with crushed graham cracker cookies if desired at this point.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
For the filling:
- Fill a piping bag with a star tip with about 1 cup of marshmallow fluff. Pipe a circle around half of the macaron shells.
Place chocolate chips and heavy cream in a microwave safe bowl and melt for 30 second increments until completely melted. Let cool for about 5-10 minutes then a small amount into the middle of the marshmallow fluff
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”.
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