Y’all. I heard it was S’mores Week. If it were up to me, I’d have it be S’mores Day, errday, all day. I love s’mores. You know what else I heard? That Macaron Day is coming up. I don’t know who made these holidays up, or if I am even correct on the dates, but I like them. And, I’ve got a really fun recipe that incorporates both of these super awesome holidays.
S’MORES MACARONS, PEOPLE
S’mores Macarons. Yup. If you haven’t yet (I say “yet” in assumption that you’ll one day try them…because you should) tried then, they are a French meringue made with ground almonds, sugar, and egg whites. They are filled and are characterized by their bottom ruffle (how cute!), called a “foot”.
They are crisp on the outside and chewy in the middle. And they are wonderful. Extraordinary. Beautiful. And wonderful.
The possibilities are endless, limited only by your imagination. I thought it would be fun to make a s’mores version of these. For me, s’mores are quintessential to Summer (I also think they are quintessential to Winter). There is something so familiar, so lovely about s’mores.
I also made a few without the graham cracker component, to be deemed appropriate for those who do without gluten.
These were delightfully crispy, but chewy, deliciously chocolately, filled with a fluffy, marshmallowy, vanilla filling, and for those with it, dusted with crunchy, buttery graham cracker crumbs. Please don’t feel scared to try these. They have a lot of steps, but it will be worth it.
For the macarons:
2 C powdered sugar
1 C almond flour or almond meal
3 T unsweetened cocoa powder (dark cocoa would be delicious, too!)
1/4 t fine salt
3 large egg whites, room temperature
Pinch cream of tartar
3 T granulated sugar
Line two baking sheets with parchment paper and set aside. You can also prepare a pastry bag with a tip, but I simply cut the end off.
Place the powdered sugar, almond flour/meal, cocoa powder, and salt in a food processor and pulse several times. Then process until fine and combined, about 30 seconds. Sift through a flour sifter into a large bowl to remove any lumps. Set aside.
For the meringue component, place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment (or use a handheld mixer). Beat on medium speed until opaque and foamy, about 30 seconds. Add the cream of tartar, put mixer on medium high, and beat until the egg whites are white, about 1 minute. While continuing to beat, slowly add the granulated sugar, until it is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Make sure you don’t over whip. Put the meringue to a large bowl.
Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined. The meringue will lost some of its airy-ness. With the final addition, stop folding when there are no traces of egg whites and the mixture looks like cake batter. Make sure you do not over mix.
Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet. Bang your baking sheet on your counter tops. This will remove cracking from the macaron tops, and instead add the crack (or foot) to the base. Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
Preheat the oven to 350F and move a rack to the middle. Bake the macarons one sheet at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Cool completely.
For the marshmallow frosting:
** I halved this recipe and still had plenty leftover**
1 1/2 C granulated sugar
1/4 t cream of tartar or 1 T white corn syrup (I used cream of tartar)
1/8 t salt
1/3 C water
2 egg whites
1 1/2 t pure vanilla extract
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water. Make sure that the boiling water does not touch the bottom of the top pan. This will cause your frosting to be grainy. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat. Beat in vanilla. Transfer frosting to a pastry bag.
Pair macarons of similar size. Snip off the end of your pastry bag. Squeeze about a teaspoon of frosting onto one macaron shell (the flat side), and top with another half. Press gently. The filling should just come to the edges of the macaron. Pour graham cracker crumbs (about 1/2 C) into a bowl. Roll the macarons into the crumbs. They will stick to the frosting. Cover and refrigerate. These taste better once they’ve been refrigerated. It will help the frosting settle and make the inside portion chewier. These freeze quite well (up to a month). You can even fill them before freezing.
These would be wonderful to make this Memorial Day weekend, also rounding out S’mores Week. Don’t forget what this weekend is about – we are remembering those who have died in our great Military. THANK YOU to those who have served…past, present, and future. I am forever grateful for your bravery.