May 20th 2015
Who doesn’t love S’mores? The combination of graham crackers, toasted marshmallow and chocolate in one bite is to die for. Growing up I never went camping, so I can’t say S’mores remind me of camping trips; however, they do remind of bonfires during my college days.
These are by far one of my favorite macaron flavors. What are your favorite flavors?
Graham Macaron
120 g almond flour
22 g graham cracker crumbs
281 g powdered sugar
116 g egg whites
33 g sugar
Y= sixty-eight 2-inch cookies (makes 34 sandwiched macarons)
Directions:
- In a food processor, pulse together almond flour, graham cracker crumbs and powdered sugar for about 30 seconds.
- Sift the mixture into a clean bowl. Set aside.
- Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
- Add a pinch of cream of tartar and whisk to incorporate.
- In a steady stream, add sugar. Once all the sugar is added, increase speed to high.
- Continue to whisk until stiff peaks have formed. Peaks should be shiny and smooth.
- Transfer the egg whites to a clean bowl.
- Sift a third of the dries into the egg white mixture. Carefully using a spatula fold the dries into the egg whites. The dries do not have to be fully incorporated at this point.
- Sift the next third of the dries into the mixture. Continue to fold.
- Lastly, sift the remaining of the dries and fold.
- Continue to fold until the dries are incorporated with the egg whites. Be careful not to over-fold, otherwise the batter will be too runny.
- Line sheet pans with Silpat (or parchment paper).
- Using a piping bag fitted with an Ateco 304 tip, pipe 1-1.5 inch circles. Once the sheet pan is full, tap the bottom of the sheet pan against the counter to get rid of any air bubbles.
- Allow macarons to rest at room temperature for 45 minutes to 1 hour.
- Bake at 300F for 10 minutes. Rotate and bake for another 8 minutes.
- All to cool completely.
Marshmallow Meringue
60 g egg whites
½ C sugar
Directions
- Whisk together sugar and egg whites in a mixer bowl.
- Place bowl over a pot of simmering hot water.
- Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
- Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
- Continue to whisk until the mixture becomes stiff and meringue-like.
To Assemble
- Once the macarons shells have cooled, pipe meringue in the center and slightly torch the meringue.
- Sprinkle some graham cracker crumbs and drizzle melted chocolate (I used a chocolate sauce I purchased from Oliver Napa Valley).
- Filled macarons can be kept in the refrigerator in an air-tight container for a few days.