S'more Macarons

 

(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.