Tag Archives: S’mores

S’mores Macarons

20 May

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?

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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:

  1. In a food processor, pulse together almond flour, graham cracker crumbs and powdered sugar for about 30 seconds.
  2. Sift the mixture into a clean bowl. Set aside.
  3. Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
  4. Add a pinch of cream of tartar and whisk to incorporate.
  5. In a steady stream, add sugar. Once all the sugar is added, increase speed to high.
  6. Continue to whisk until stiff peaks have formed. Peaks should be shiny and smooth.
  7. Transfer the egg whites to a clean bowl.
  8. 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.
  9. Sift the next third of the dries into the mixture. Continue to fold.
  10. Lastly, sift the remaining of the dries and fold.
  11. 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.
  12. Line sheet pans with Silpat (or parchment paper).
  13. 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.
  14. Allow macarons to rest at room temperature for 45 minutes to 1 hour.
  15. Bake at 300F for 10 minutes. Rotate and bake for another 8 minutes.
  16. All to cool completely.

Marshmallow Meringue
60 g egg whites
½ C sugar

Directions

  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. 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.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
  5. Continue to whisk until the mixture becomes stiff and meringue-like.

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To Assemble

  1. Once the macarons shells have cooled, pipe meringue in the center and slightly torch the meringue.
  2. Sprinkle some graham cracker crumbs and drizzle melted chocolate (I used a chocolate sauce I purchased from Oliver Napa Valley).
  3. Filled macarons can be kept in the refrigerator in an air-tight container for a few days.

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S’mores Birthday Cupcakes

3 Apr

April 3rd, 2014

I had my first ever Smores pretty late in the game. If I remember correctly, it was well after college. I mean, I’ve had marshmallows, Hershey’s chocolate and graham crackers before, but all on separate occasions. Plus, I was never a camping person, which I assume is when most S’mores are eaten, near the bonfire.

When I finally had a S’mores, I was blown away. The gooey marshmallow mixed with the slightly melted chocolate, accompanied by the crunchy graham cracker was a definite explosion. I was definitely hooked. So for a friend’s birthday brunch, I decided to make a cupcake version of S’mores, with all 3 essential components. A graham cracker crust at the bottom, moist chocolate cake, topped with marshmallow meringue. The great thing about the meringue is it can be torched, creating the toasted marshmallow flavor.

Be warned though, if you make the meringue, it’s not as sturdy as buttercream. Keep frosted cupcakes in the refrigerator overnight. If you must travel with the cupcakes, try to keep them in a cool area.

Graham Cracker Crust
1 sleeve of graham crackers
5 Tb melted butter
2 Tb sugar

Directions:
1. Place crackers and sugar in a food processor. Process until crumbly and no large pieces exist.
2. Add melted butter and mix until the mixture comes together.
3. Divide mixture among lined cupcake pan.
4. Using the bottom of a shot glass, or whatever object that is the same size of the cupcake pan, press the crumbs into the pan so that there are no loose pieces.
5. Place in 350 degree oven for 5 minutes to set the crust.
6. Allow to cool.

Chocolate Devil’s Food Cupcakes
16.5 oz sugar
3 oz cocoa powder
18 oz boiling water
3/4 C vegetable Oil
3 whole eggs
2 egg yolks
1 tsp vanilla powder
12 oz AP flour
2 tsp baking soda
1 ½ tsp salt

Yield= 32 cupcakes

Directions:
1. In a mixer bowl, mix sugar and cocoa powder together using the paddle attachment.
2. Add the hot water. Mix on low-speed until cooled. As this is cooling, gather the rest of the ingredients.
3. Add the oil, eggs, vanilla.
4. Sift dries and add to the wet mixture. Mix until incorporated.
5. Scoop batter into the cooled graham cracker crust.
6. Bake at 350 12-15 minutes, or until cupcakes bounce back from touch. Allow to cool completely.

Note: This recipe works well for cupcakes and cakes.

Marshmallow Meringue:
4 egg whites
1 C sugar
1/4 tsp vanilla extract (optional)

Directions:
1. Whisk together sugar and egg whites in a mixer bowl.
2. Place bowl over a pot of boiling water.
3. 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.
4. Transfer the mixer bowl to the mixer.
5.Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture has increased in volume and is stiff and shiny.
6. If using vanilla extract, add it last.

Assemble the Cupcakes:
1. Using a piping bag, attach round piping tip (I used Ateco 807).
2. Once cupcakes are completely cooled, pipe meringue.
3. Using a handheld torch, carefully torch the tops of the meringue.
4. Piped cupcakes can be stored in an airtight container in the refrigerator for a few days.

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