Another week, another macaron recipe!
After last week’s Salted Butter Caramel Chocolate Macaron recipe, I got a comment on my Facebook page from a family friend I’ve known since my family moved to Portland almost 15 years ago. She said she wouldn’t believe I could make macarons until I made her some, so these s’mores macarons were born.
The shell recipe is basically the same as the one I used for my strawberries & cream macarons but without the vanilla bean and with some added colour, just for fun 🙂
The filling for these little guys is where the real fun comes in! There’s a circle of rich dark chocolate buttercream, encasing some marshmallow frosting and it’s topped with graham cracker crumbs because what kind of s’more doesn’t have graham cracker crumbs?!
If you remember way back towards the end of last year I made these s’mores cupcakes. Well the marshmallow frosting I used for that is making another appearance in these macarons. It’s really, really easy to make and tastes so stinkin’ good. Paired with the dark chocolate buttercream and your tastebuds will go right to heaven!
I can promise you now, that next week’s post won’t be a macaron recipe 😉 It’s something summery, delicious, and fruity and I’m so excited to share it with you!
- 200g almond flour
- 200g powdered sugar
- 75ml (2 1/2 fl. oz.) water
- 200g sugar
- 160g egg whites, separated into 80g each
- Gel food colouring (optional)
Dark Chocolate Buttercream:
- 1 stick (4 oz.) unsalted butter
- 1/2 cup dark cocoa powder
- 1/2 tsp. vanilla extract
- 2 cups powdered sugar, sifted
- 2 tbsp. heavy cream
- 2 egg whites
- 1/3 cup sugar
- * graham cracker crumbs
- Put almond flour and powdered sugar in food processor and process until fine. Sift into a bowl and set aside.
- In a saucepan, bring water and sugar to a boil (do not stir). Make sure mixture doesn’t go above 240°F.
- In a mixer, gently beat 80g egg whites to soft peaks. When sugar mixture reaches 220°F, increase beater speed. When syrup reaches 240°F remove from heat and pour in a thin stream into beaten egg whites. Beat for a further 10 minutes to cool down the meringue.
- While the meringue is beating, combine the sifted ingredients and the remaining 80g egg whites to form an almond paste. If adding colour, add it to the paste before adding meringue.
- With a flexible spatula, incorporate 1/3 of the meringue into the almond paste to loosen it up. Then add remaining meringue, carefully working the batter.
- Fit a piping bag with a large, round tip and fill with batter. Pipe onto silicone or parchment-lined baking sheets. Lightly tap the bottoms on your countertop and let rest for at least 30 minutes.
- Preheat oven to 300°F. Bake for 14 minutes.
Dark Chocolate Buttercream:
- Using a handheld beater, cream the butter. Add cocoa powder and vanilla extract, beating to combine. Add sifted powdered sugar, 1 cup at a time, scraping down the sides and bottom of bowl to incorporate all of it. Add heavy cream and combine.
- Combine sugar and egg whites in a bowl. Place bowl over a pot of gently simmering water and whisk constantly until mixture reaches 160°F.
- Transfer to a standing mixer with whisk attachment and beat on medium-high speed (8) for 10-12 minutes, until it has doubled in volume and stiff peaks have formed.
- Pair up macaron shells of the same size.
- On one half of each pair, pipe a ring of dark chocolate buttercream. Pipe some of the marshmallow frosting in the middle of the ring, sprinkle graham cracker crumbs on top and sandwich together.
- Store in airtight container in refrigerator for 3-4 days. Bring to room temperature before eating.