S'Mores Macarons

Recipe

thesouthernlymagnolia.com

Love s'mores? Well, you need to give these simple s'mores macarons a try! They bring all that flavor from the campfire to your dessert tray, and we are here for it!

Recipe

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Macarons: – 3/4 cup of super fine almond flour – 8 graham crackers – 2 cups of powdered sugar – 1/4 cup of granulated sugar – 3 egg whites, at room temp – 1/4 tsp cream of tartar – 1 tsp pure vanilla extract – 1 tsp almond extract

Ingredients:

Filling: – 1 tub of marshmallow cream – 1/4 tbsp of heavy cream – 1/2 cup of mini chocolate chips

Ingredients:

Prep the parchment paper. You will need about 3 cookie sheets worth.

Step #1:

Premeasure all the ingredients; this will be a huge saver when it comes to prepping the meringue.

Step #2:

Place the almond flour and graham crackers into a food processor and blend until the graham crackers are crushed into the almond flour.

Step #3:

Next, sift the almond flour/graham cracker mixture and powdered sugar; set aside

Step #4:

Whip the egg whites and cream of tartar until foamy.

Step #5:

Add the granulated sugar, a little bit at a time.

Step #6:

Add the vanilla and almond extract.

Step #7:

Continue to whip the egg whites until the mixture reaches stiff peaks. Make sure to not over beat!

Step #8:

 Slowly incorporate the almond flour/powdered sugar mixture.

Step #9:

Carefully transfer the batter to a prepared pastry bag or you can even use a gallon ziploc bag.

Step #11:

Cut the end of the bag, and pipe about a quarter-sized rounds onto the parchment paper lined trays, spacing about 1 inch apart.

Step #12:

Tap the trays about 4-5 times, trying to release any trapped air. Allow the batter rounds to set for at least 45 minutes.

Step #13:

Preheat oven to 300 (275 convection) during the setting time.

Step #14:

Bake the batter rounds for 10-12 minutes, until the edges start turning slightly brown. DO NOT OVER COOK!

Step #15:

Remove the cooked rounds from the oven, and allow to cool on the counter top.

Step #16:

Prep the filling, starting with the chocolate ganache. In a medium bowl, add the chocolate chips.

Step #17:

Heat up the heavy cream to boiling and pour over the chocolate. Do not stir! Let it sit for 2 minutes.

Step #18:

Stir the chocolate and heavy cream until it is all well blended. Then cover and allow to cool before using.

Step #19:

Add 1/2 the jar of marshmallow cream to a gallon ziploc bag, and do the same with the chocolate ganache.

Step #20:

When ready, you will cut the tips off of each filling bag.

Step #21:

Add about a quarter size of the chocolate ganache, followed by the marshmallow cream onto the top of each bottom of macaron. Gently press the tops on after adding the filling.

Step #22:

Once done, keep these stored in an air tight container. In the fridge for 1 week, in the freezer for 3 months!

Step #23:

Enjoy!

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