Don’t freak out. You’ve got this. Yes, you! You are going to
make these delicious s’mores-inspired macarons.
If you’ve ever wanted to make French macarons but felt that
they were too time-intensive/complicated/likely to fail, I’m here to tell you
that you’re wrong.
In fact, they are one of the easiest desserts to make,
requiring very few ingredients and beautifully adapted to any flavor combination you
Like most baking pursuits, practice makes perfect, and the more
you make macarons, the more confident you’ll be through each step. But I’m
going to increase your potential for success with just a few tried-but-true
tips that make all the difference.
And what could be more fun than a batch of s’mores macarons?
With graham-cracker-flavored shells and a milk chocolate buttercream filling topped with some torched marshmallow fluff, these macarons
are the perfect American-meets-French dessert!
Read through the recipe once or twice before beginning, and have
all your ingredients and utensils ready to go.
Ready to wow your family and friends?
30 - 32 macarons
3 large egg whites
3 full-size graham crackers
1/2 cup almond flour
1 3/4 cup confectioner's sugar, divided
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
3 ounces milk chocolate, chopped
1 stick butter
2 tablespoons heavy cream
1/4 teaspoon vanilla
3/4 cup marshmallow fluff
1. Make the macarons: Place the egg whites in the bowl of an electric mixer and let sit till they are at room temperature (30–60 minutes).
2. Line two baking sheets with parchment paper. If you like, trace circles 1¼–1½” in diameter on each sheet, flipping the paper when finished so that the circles are on the backside. Fit a pastry bag with a plain ½” tip.
3. Process the graham crackers till fine; sift with the almond flour and ¾ cup confectioner’s sugar onto a piece of waxed paper. Pour any bits that did not go through the sieve into a small bowl and set aside. Repeat this 2 more times.
4. Add the cream of tartar to the egg whites and, using your whisk attachment, beat on low till frothy. Increase speed to medium and beat till you see tracks form. Gradually add the granulated sugar and increase speed to high for 3 minutes. The egg whites should be stiff and shiny (think of shaving cream).
5. Add the egg whites to your dry ingredients in three parts, using a rubber spatula and folding the batter thoroughly each time. To fold, scrape the sides of the bowl once around while turning the bowl, then drag the spatula down the center. Keep repeating this motion. Once completely incorporated, keep folding and check frequently by lifting some batter with your spatula and letting it flow back into the bowl. When it is absorbed within 10-15 seconds, it is ready to pipe (think of lava, for the proper consistency).
6. Transfer the batter to your piping bag and pipe discs onto your prepared baking sheets. Sprinkle the tops with a bit of the reserved crumb mixture. Rap the sheets on your counter a few times to eliminate any air bubbles and let sit for 30–60 minutes. This is an important step as this is when a skin forms over the tops of the shells. The batter puffs up beneath this skin while baking, resulting in the signature “foot” at the base. The macarons are ready to bake when they look dull and are dry to the touch. Preheat your oven to 325 degrees.
7. Bake the macarons for 12–16 minutes, until the tops are firm and dry. Place the baking sheets on wire racks and let cool completely before removing.
8. Meanwhile, make the milk chocolate buttercream: Melt the chocolate in your microwave, for about a minute (check after 30 seconds). Let cool to room temperature and bring the butter to room temperature too. Beat the butter and remaining 1 cup confectioner's sugar till light and fluffy. Add the heavy cream, vanilla and melted chocolate and beat till smooth. Transfer to a piping bag fitted with a plain 1/2" tip (alternatively, you can transfer the buttercream to a heavy-duty ziploc bag and snip a ½" opening in the corner.
9. Pipe a dollop (about the size of a teaspoon) of buttercream onto half of the flat sides of the macaron shells. Fill another bag with the marshmallow fluff and pipe the remaining halves
10. Use a kitchen torch to lightly char the fluff. Let cool, and sandwich the macarons together with the buttercream halves. Refrigerate in an airtight container for 1-2 days before serving.