(for the chocolate ganache)
6 T heavy cream
4.3 oz. milk chocolate, finely chopped
(for the chocolate macarons)
1 cup superfine almond flour
13 T confectioners' sugar
3 t cocoa powder (Dutch process)
6 T plus 2 t fresh egg whites
1/2 cup white sugar
1 t egg white powder
brown gel food coloring
(for the Marshmallow filling)
1/4 cup plus 1 t fresh egg whites
1/2 cup white sugar
2 t vanilla extract
(for the topping and assembly)
4 oz. semisweet chocolate, melted and cooled to room temperature
2 T graham cracker crumbs
[how to make]
(for the chocolate ganache)
*In a medium saucepan over medium heat, pour the cream.
*Heat until it begins to simmer.
*Put the chopped chocolate in a heatproof medium mixing bowl, then pour the hot cream over it.
*Stir lightly with a spatula, then let the mixture sit for 3 minutes to melt the chocolate.
*After 3 minutes, whisk the ganache until the cream and chocolate are incorporated together and smooth.
*Cover the ganache with plastic wrap, then place it in the fridge to cool for at least 3 to 4 hours, or preferably overnight.
(for preparing the macarons)
*Prepare the baking sheet with parchment.
*Over a large mixing bowl on a scale, sift the almond flour until you reach 98g.
*Repeat with the confectioners' sugar and cocoa powder.
*Whisk the almond flour, confectioners' sugar and cocoa together until very well combined. Set aside.
(for the meringue)
*In the bowl of a stand mixer, combine the egg whites, white sugar and egg white powder and whisk together.
*Set the bowl over the top of a simmering pot of water, making sure that the bottom of the bowl is not actually toughing the water.
*Continuously whisk the mixture by hand while it heats up over the simmering water, heating until it reaches 140 degrees.
*When this temperature is reached, remove the bowl from the simmering water pot and place it onto your stand mixer, fitted with the whisk attachment.
*Beat the mixture, starting on low. Once soft peaks form, increase the speed to medium.
*Once medium peaks are achieved, increase the speed to high.
*Beat on high until stiff peaks form.
*Add in the brown food coloring (if using), and beat again for 30 seconds to fully incorporate.
(for the macaronage)
*Remove the bowl from the stand mixer and place a sieve over the top.
*Pour the dry mixture from earlier into the sieve, then sift the dry ingredients into the meringue.
*Fold the dry ingredients into the meringue, then cut through the venter.
*Be gentle and careful not to overmix.
*The mixture is ready to be piped when it ribbons off your spatula.
(for the piping and drying the macarons)
*Put the mixture in a piping bag with a medium-to-large-sized round tip.
*Pipe small circles of batter onto the prepared baking sheet.
*Ensure the piping bag is held straight up and down, perpendicular to the baking sheet.
*Tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons.
*Preheat the oven to 300 degrees.
*While the oven is preheating, allow the macarons to sit and form a skin. (This skin will ensure the macarons bake un and not out.)
*This skin should form anywhere from 8 minutes to an hour. (You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger.
(for the baking)
*Bake for 15 to 25 minutes. Check for 15 minutes, and if they are not ready then keep checking every minutes.
*Allow the macarons to cool completely before attempting to remove them.
*When cooled, find perfect pairs of macaron halves and set them outside to be filled and topped.
(for the marshmallow filling)
*In the bowl of a stand mixer, combine the egg whites and sugar, and whisk together by hand until just combined.
*Set the bowl over top of a simmering pot of water.
*Continuously whisk the mixture by hand while it heats up over the simmering water, heating it until it reaches 160 degrees.
*When that temperature is reached, remove the bowl from the simmering water pot and place it onto your stand mixer.
*Beat the mixture on high, using the whisk attachment, for 4 to 5 minutes or until very stiff, glossy peaks are achieved.
*Add the vanilla, then beat for 10 more seconds to incorporate.
*Put the meringue in a piping bag fitted with a small star tip.
(for the topping and assembly)
*Dip the top of each perfect pair into the melted chocolate, then sprinkle with graham cracker crumbs.
*Allow the chocolate to fully set and harden.
*Pipe a small amount of chocolate ganache into the center of each perfect pair bottom, then pipe around the chocolate ganache with the marshmallow filling.
*When the chocolate on the tops has set, place each top onto its corresponding bottom.
*Carefully torch the marshmallow filling with a kitchen torch, then place the assembled macarons in the fridge to meld for 4 hours or overnight.
-makes 18-
Note: I found this recipe in ”Dream Desserts” by Amie MacGregor.