Description
Delight in these decadent S’mores French Macarons, combining the delicate texture of classic French macarons with the rich flavors of s’mores. Featuring a cocoa-infused almond flour shell, silky chocolate ganache, toasted Swiss meringue, and a graham cracker crunch, these elegant treats are perfect for any special occasion or a gourmet dessert experience.
Ingredients
Scale
Macaron Shells
- 105 grams egg whites
- 130 grams powdered sugar
- 120 grams almond flour, fine ground
- 2 tablespoons natural cocoa powder
- 1/4 teaspoon cream of tartar
Chocolate Ganache
- 4 tablespoons unsalted butter
- Dark chocolate, finely chopped (quantity not specified, approx. 100 grams recommended)
- Heavy cream (quantity not specified, approx. 1/4 cup)
Swiss Meringue
- Egg whites (quantity consistent with recipe, 2 large, approx. 70 grams)
- 1 1/4 cups powdered sugar
Decor and Filling
- 3/4 cup marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- Pinch of salt
- 1 cup powdered sugar (for dusting or garnish)
- 1 tablespoon milk or cream (for dusting)
- 1 tablespoon chocolate powder (natural or Dutch)
- 2 sheets graham crackers, crushed
- 1 tablespoon tiny dehydrated marshmallow bits
Instructions
- Prepare Chocolate Ganache: Finely chop the dark chocolate and place it in a large bowl. Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until hot. Pour the hot cream over the chopped chocolate and let it sit for two minutes. Stir until the chocolate is fully melted and smooth. Let the ganache sit until it thickens to hold its shape.
- Mix Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl to ensure no lumps and even mixing.
- Whip Egg Whites: Using a stand mixer, whisk egg whites until foamy and then add cream of tartar. Gradually add granulated sugar, whisking continuously until stiff peaks form.
- Combine Ingredients: Gently fold the dry ingredients into the whipped egg whites until achieving a “flowing lava” consistency, which means the batter flows smoothly without breaking.
- Pipe Macarons: Pipe 1-inch rounds onto a baking sheet lined with a silicone mat or parchment paper. Tap the baking sheet to release any air bubbles.
- Rest Macarons: Let the macarons rest for 30-40 minutes until a skin forms on the surface. This helps prevent cracking during baking.
- Bake: Preheat the oven to 300°F (150°C). Bake the macarons for 13-15 minutes. Allow them to cool completely on the baking sheet before removing.
- Decorate Shells: Match up macaron shells by size. Dip the top of one shell in melted dark chocolate and sprinkle with crushed graham crackers.
- Prepare Swiss Meringue: Whisk egg whites and sugar over simmering water until the mixture reaches 160°F (71°C) to create a Swiss meringue. Remove from heat and beat until stiff peaks form.
- Assemble Macarons: Pipe Swiss meringue around the edge of one macaron shell. Add a small scoop of chocolate ganache in the center. Use a culinary blowtorch to lightly toast the meringue. Top with the chocolate-dipped shell to form the s’mores macaron.
- Rest & Serve: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to allow flavors to meld. Before serving, let macarons come to room temperature for about one hour for best texture and flavor.
Notes
- Ensure egg whites are at room temperature before whipping for better volume.
- Be gentle when folding batter to maintain airiness necessary for macarons.
- Resting the macarons before baking is critical to prevent cracking and achieve the characteristic feet.
- The culinary blowtorch step is optional but adds authentic toasted meringue flavor.
- Storing macarons refrigerated improves flavor but let them come to room temperature before eating.
- Use high-quality chocolate and fresh almond flour for best results.
