S’mores Macarons

Please excuse the paper plate presentation! 

Today is Labor Day.  That means Fall is almost here, even though it’s still hot as blazes in the South.  Everyone is going crazy over the return of the Pumpkin Spice Latte, so I thought that posting the recipe for these S’mores macarons would be fitting.

I am letting you in on so many baking secrets in this post.  It has been fun to figure out the art of macaron-baking, and I wanted to share!

I originally made these for my cousin’s baby shower/sprinkle.  I can tell more details of their amazing (!!) adoption story later – I’ll let her tell it first!  But, at least here’s a picture from the shower.

Noted – those mint jeans and I are no longer friends. 

Sarah loves S’mores flavored desserts, and she also loves macarons.  I had pinned a recipe for S’mores macarons, and thought that her shower would be a perfect time to make them.

I regularly bake macarons, and have really gotten the recipe and method down, but I still decided to go by that blog’s recipe.  No offense to that blogger, but I wish I hadn’t – the first time I made the shells (the cookie part), it was one big mess.  Obviously the recipe worked for her, so it must have been due to weather/oven/kitchen differences.  Macarons are about the most finicky sweet I have ever made.

Long story short, the second time I made them, I adapted the recipe I use for macarons, and it worked! These seemed to be a hit at the party, so I made them again for our beach trip with Todd’s family.

A few things to keep in mind… Macarons take practice.  They are much easier to make with a stand mixer.  You also need good quality jelly roll pans (rimmed baking sheets) and Silpat baking mats.  Store-bought almond meal (flour) is easier than making your own.   Humidity and macarons are not a great combination – if it’s humid outside, make sure the AC is on to cool the room.  You need time and patience.  Do your research – I read a lot about macarons while learning to make them.  You know how they say “baking is a science”…these are a prime example.

They are tedious, but the end result is worth the work!

BUT, If you’d love some macarons, but don’t want the hassle, I do have a baking business, and I’ll be happy to bake some for you.  There is more information on flavors and pricing on this site’s tabs above.  My favorites?  Coffee and Salted Caramel.  Email me: sevenlayercharlotte@gmail.com.

S’mores Macarons

• 1/2 c almond flour
• 1/4 c graham cracker crumbs
• 1 c confectioners’ sugar
• 3 large egg whites (it’s better to use eggs that are not very fresh)
• 1/4 c granulated sugar

Separate the eggs and let the egg whites sit out at room temperature for a few hours.

Place the almond flour, graham cracker crumbs, and powdered sugar in a food processor.  Using the normal blade, pulse the mixture for 10-15 seconds.

In the stand mixer, with the whisk attachment, beat the egg whites until they are starting to look glossy and hold soft peaks.  Gradually add in the granulated sugar and beat until the meringue is very glossy and hold stiff peaks.  Do not overbeat.

Using a spatula, fold in the almond flour mixture to the egg whites 1/3 at a time.  To fold it correctly, take your spatula around the edge of the bowl, then “cut” the mixture down the middle.  Do this until each addition of the almond flour mixture is fully incorporated.  The consistency will be right when you lift your spatula out and the batter falls off the spatula like a thick, wide ribbon. It will look a little grainy.

Line 2 jelly roll/baking pans with the Silpat baking mats. Have a piping bag fitted with a 1/2 in/1 cm plain tip (just a plain circle).

Fill the piping bag with the macaron batter.  To do this, I fold the top of the bag under, and put my left hand under the fold.  I fold the small end with the tip up and hold that as well, so that the batter does not run out while filling the bag.  With my right (stronger) hand, I use a spatula to fill the bag.

Pipe small circles of batter onto the lined baking pans.  Typically I get about 36 circles.  They can spread some, so don’t put them too close together.

Tap the baking sheets on the counter top.  I get a little superstitious with this step.  Do not bang the pans, just tap them.  I always tap each pan 48 times, or actually, 4 sets of 12 taps.  I’m nuts.  Let them sit out for 1 hour.  If you rush them, they will not work, I promise.  They have to sit out long enough to let the shells harden.

Once the hour is almost up, preheat the oven to 315 degrees.  I put the baking sheets in the oven at the same time, but long-ways, instead of horizontal.  That way one is not really over top of the other.  Bake the macarons for 12-13  minutes.  They will be a little more brown, and should have developed a “pied” (foot), which is the airy ridge on the bottom of the shells – a tell-tale sign of a successful macaron.  I take the pan out that has been on the lower rack.  Then I put the pan that has been on the higher rack, on the lower rack, and let it bake another minute.  The bottoms of the shells need to cook a little longer so that they won’t stick to the pan.  Let them cool for 12 minutes before removing from the pans.

These shells are not going to all look exactly the same, so pair them up as best you can by size.  Spread some of the chocolate buttercream (recipe below) on 1 of the shells of each pair.  Then squirt some of the marshmallow frosting on top of the chocolate.  Top with the other shell, and refrigerate.

Marshmallow Filling 

I did use her Marshmallow Frosting recipe, but I added about 3 cups of sifted powdered sugar.  It still wasn’t very firm, but I refrigerated it.  I used a plastic squeeze bottle filled with the Marshmallow frosting to add it on top of the chocolate buttercream in the macarons.

Chocolate Buttercream

• 8 oz cream cheese, softened
• 2 sticks (1 c) unsalted butter, softened
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 1/2 – 4 c confectioners’ sugar, sifted
• 1 c unsweetened cocoa powder, sifted
• 3 Tbsp heavy cream, cold

In the bowl of a stand mixer (or using a hand-held mixer), beat the cream cheese until creamy.  Add the butter and beat until the mixture is smooth.

Mix in the salt and vanilla.

Gradually add in the powdered sugar.  Once some of the sugar is incorporated, mix in the remaining sugar and cocoa powder.  After each addition, mix well, on medium speed.  This helps make the frosting fluffy.

Add in the heavy cream, 1 Tbsp at a time, and mix well.

If not using right away, store in the refrigerator.  This recipe works very well on cupcakes, cakes, and several flavors of macarons.

I hope you enjoy this recipe!!