S'MORES FRENCH MACARONS
Whether it's National S'mores Day or not, these S'mores French Macarons are the PERFECT way to celebrate anytime! With a tasty graham macaron, marshmallow buttercream, and chocolate ganache - these little babies will be devoured by everyone!
Provided by Yvonne
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 300F degrees F.
- Sift together almond flour, crush graham crackers and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie.
- Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until peaks form that stands upright.
- Fold flour/powdered sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won't have feet. If you over mix, your macarons will be flat and won't have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding.
- Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
- Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up, which is what creates the feet.
- Bake for 20 mins. Meanwhile mix the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium-high speed until smooth. Turn off mixer and sift in powdered sugar 1 cup at a time; beat on low speed to start, then increase speed to medium to incorporate. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
- In a small saucepan, bring the heavy cream & vanilla to a boil . Remove saucepan from heat once it reaches a boil. Pour hot cream over chocolate chips in a medium bowl. Stir until completely melted and smooth. Allow to cool and thicken to a piping texture. For quicker hardening, place bowl of ganache in the refrigerator for several minutes. Check frequently as it can harden quickly.
- Transfer marshmallow buttercream to a pastry bag and chocolate ganache to another, fitted with a small tip (about ¼ " in diameter). Reverse cookie shells on their backs, and pipe a small mound of each filling on one of them. Top with the other shell and you have your French Macaron!
Nutrition Facts : Calories 169 kcal, Carbohydrate 26 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 43 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
HOW TO MAKE MACARONS RECIPE BY TASTY
It's never a bad time for dessert. Cookies, cake, pie, you name it! But sometimes you need to change it up with something a little fancier: enter macarons. They may seem intimidating but with our easy-to-follow guide, they don't have to be. And you can customize them! Want a variety? Use different types of food coloring. Prefer a different flavored icing? Add some lavender extract for a floral feel. One bite, and you'll feel like you're in Paris yourself.
Provided by Jody Tixier
Categories Bakery Goods
Time 1h50m
Yield 30 macarons
Number Of Ingredients 11
Steps:
- Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F (150˚C).
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
- Transfer the macarons to a wire rack to cool completely before filling.
- Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
- Transfer the buttercream to a piping bag fitted with a round tip.
- Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
- Place in an airtight container for 24 hours to "bloom".
- Enjoy!
Nutrition Facts : Calories 173 calories, Carbohydrate 21 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, Sugar 19 grams
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
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