S'MORES MACARONS RECIPE BY TASTY
Here's what you need: almond meal, powdered sugar, large egg white, sugar, graham cracker, heavy whipping cream, semi-sweet chocolate chips, jumbo marshmallows
Provided by Frank Tiu
Categories Desserts
Yield 18 macarons
Number Of Ingredients 8
Steps:
- Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a "shell" before baking into the oven.
- Preheat the oven to 300˚F (150˚C).
- Whisk the egg whites until they stick to the bowl.
- Add the sugar to the whipped egg whites and beat until stiff peaks form.
- Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
- Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- In a bowl, add the hot cream and chocolate chips and whisk to combine.
- Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
- Pipe filling onto the macaron shells.
- Place a marshmallow between two macaron shells, creating a sandwich.
- Gently place a skewer into the macarons, then lightly toast with a torch.
- Refrigerate macarons for another 2 hours before serving.
- Enjoy!
Nutrition Facts : Calories 266 calories, Carbohydrate 26 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, Sugar 21 grams
S'MORES MACARONS
These s'mores macarons will satisfy your craving when there isn't a campfire nearby. Perfect blend of graham cracker cookies filled with marshmallow and chocolate.
Provided by Olivia
Categories Dessert
Time 1h55m
Number Of Ingredients 9
Steps:
- Line baking sheet with a silpat mat or parchment.*
- Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
- Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- While macarons are drying, make the ganache and marshmallow fluff.
- Let cookies cool completely before removing from pans.
Nutrition Facts : Calories 197 kcal, Carbohydrate 31 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 26 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
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