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Irresistible S’mores Macarons Recipe

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★★★★★

4.5 from 102 reviews

These Irresistible S’mores Macarons combine delicate almond and graham cracker shells with luscious milk chocolate ganache and marshmallow creme filling, delivering a sophisticated twist on the classic campfire treat. Perfect for special occasions or an elegant dessert, these macarons boast a crisp exterior, chewy feet, and a creamy, gooey center that will delight any s’mores lover.

Ingredients

Scale

Dry Ingredients for Macarons

  • 115 g finely ground almond meal
  • 110 g confectioner’s sugar
  • 40 g finely sifted graham cracker crumbs

Meringue

  • 120 g room temperature egg whites
  • 130 g white sugar
  • Brown gel food coloring (optional)

Ganache

  • 200 g milk chocolate, chopped
  • 100 g heavy cream

Other

  • Marshmallow creme (for filling)

Instructions

  1. Prepare Dry Ingredients for Macarons: Line a baking sheet with a silicone baking mat. In a food processor, combine the finely ground almond meal, confectioner’s sugar, and graham cracker crumbs. Process until the mixture clumps, then sift to ensure a fine, even mixture. Re-process any bits that don’t pass through the sifter.
  2. Make the Meringue: Whip the room temperature egg whites in a clean bowl until loose foam forms. Gradually add the white sugar while whipping until stiff peaks form, creating a stable meringue. Optionally, add a small amount of brown gel food coloring and blend into the meringue for color.
  3. Combine and Pipe the Macaron Batter: Gently fold the sifted dry mixture into the stiff meringue until the batter is smooth, shiny, and slightly flowing, known as the macaronage stage. Transfer batter to a piping bag fitted with a 1A tip or a similar substitute. Pipe even 1½ inch circles onto the prepared baking sheet. Tap the sheet firmly on the counter to release large air bubbles. Let macarons dry at room temperature until the tops are dry, about one hour.
  4. Bake and Cool the Macaron Shells: Preheat oven to 300°F (150°C). Once dry, bake the macarons for 15-17 minutes until feet form and shells peel cleanly from the mat. Allow to cool completely to room temperature before removing from the baking sheet to prevent cracking or sticking.
  5. Prepare the Milk Chocolate Ganache: Finely chop the milk chocolate and place it in a bowl. Heat heavy cream in a saucepan until just boiling, then pour over the chocolate without stirring. Cover and let sit for 2 minutes, then stir until smooth and glossy. Chill in the refrigerator until set to a pipeable consistency. Optionally, add a pinch of sea salt for enhanced flavor.
  6. Assemble the S’mores Macarons: Transfer chilled ganache and marshmallow creme into separate piping bags. Pipe a thin layer of ganache onto the flat side of half the cooled shells, followed by a layer of marshmallow creme. Top with remaining shells, gently twisting to secure. For best flavor and texture, refrigerate filled macarons overnight before serving.

Notes

  • Ensure egg whites are at room temperature for optimal meringue volume.
  • Drying the macaron shells before baking is crucial to form the signature feet and prevent cracking.
  • Use a silicone baking mat for easy removal of delicate macarons.
  • Allowing the macarons to rest in the fridge overnight improves flavor melding and texture.
  • Optionally add brown food coloring to achieve a toasted graham cracker tone.

Keywords: s'mores macarons, french macarons, chocolate ganache, marshmallow, almond macarons, campfire dessert

Find it online: https://todayfoodrecipe.com/irresistible-smores-macarons-recipe/