Smore Macaroons

Updated at: Thu, 17 Aug 2023 04:46:28 GMT

Step 1

Line baking sheet with a silpat mat or parchment.*

Step 2

Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.

Step 3

Sift and discard any bits that won’t pass through the sifter. Set aside.

Step 4

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.

Step 5

Fold the dry mixture into the meringue.**

Step 6

Pour the batter into a piping bag fitted with the 1A tip.

Step 7

Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.

Step 8

When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***

Step 9

Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.

Step 10

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.

Step 11

While macarons are drying, make the ganache and marshmallow fluff.

Step 12

Let cookies cool completely before removing from pans.

Step 13

Heat the cream, in a small saucepan or in the microwave until it’s hot and starts to bubble.

Step 14

Place chocolate in a medium bowl and pour over the hot cream. Let stand for 5 minutes. Add the salt and whisk until the chocolate has melted completely and the mixture is smooth.

Step 15

Cover with plastic wrap and set aside to cool and thicken. It will fully cool within 2 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.

Step 16

For whipped frosting, using a mixer whip (or beat) the mixture at medium speed until light, fluffy and forms stiff peaks, about 3 minutes. Makes about 2 cups of frosting (enough for 12 cupcakes).

Step 17

Place water, sugar, and corn syrup in a medium saucepan. Stir to combine.

Step 18

Insert a candy thermometer into the pot and heat over medium-high. Do not stir from this point on as crystals will form.

Step 19

Wipe down your mixer bowl, whisk, etc with lemon juice or vinegar to ensure they are completely grease free.*

Step 20

Place egg whites and cream of tartar in the bowl of a stand mixer.

Step 21

When the sugar syrup reaches about 225°F, start whipping the egg whites to soft peaks. Approx 3-4mins.

Step 22

When the whites are ready, the sugar syrup should be at 240°F. Remove from the heat, turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.**

Step 23

Once all of the syrup is in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.

Step 24

Continue to whip for 7-8 minutes, or until the mixture is thick and fluffy.

Step 25

Add in vanilla and whip until the fluff has cooled completely.

Step 26

Use right away as a frosting or filling or transfer into an airtight container and store for up to 2 weeks at room temperature.***

1 liked

0 disliked