Happy National S’mores Day! Did you know there was such a thing? By now you shouldn’t be surprised – there’s a food holiday for everything! I’ve teamed up once more with my bloggy buddies for todays special days because s’mores are worth celebrating…. x10! We’ve got all new recipes for you today that you do NOT want to miss out on. I decided to give the classic french macarons a revamp into the delicious marshmallow/chocolatey creation I have for you. You have to believe me when I tell you these cookies are nothing but heavenly.
Camping is one of my very favorite activities and of course, one of the reasons it’s so great is because of the campfire. With a campfire comes… S’mores!!! This summer I’ve been seeing all sorts of delicious graham/marshmallow/chocolate creations that are knocking it out of the park. One thing I haven’t seen are a macaron variety. That’s where I come in. If you aren’t familiar with making French Macarons I will warn you, they are no easy task. BUT they are 100% worth it! I’ve made them here, here and here. Each very different and each very tasty! I can’t decide which is my favorite, but these s’mores version just may be at the top! Be sure and check out my recipe and the other 10 amazing new creations below. There are lots of delicious options. Happy celebrating!
Items used in this post:
S'mores French Macarons
- For the macarons
- 2/3 c. almond flour
- 1/2 c. finely ground graham crackers
- 1 1/2 c. powdered sugar
- 3 large egg whites, room temperature
- 5 tbsp. granulated organic sugar
- ¼ tsp cream of tartar
- pinch of salt
- 2 sticks unsalted butter, softened
- 1 (7 oz) container marshmallow fluff
- 1 1/2 - 2 c. powdered sugar
- pinch of kosher salt
- 6 oz chocolate chocolate chips
- 5 tbsp. heavy cream
- 1 tsp. pure vanilla
- Preheat oven to 300F degrees. Sift together almond flour, crush graham crackers and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until peaks form that stands upright. Fold flour/powdered sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won’t have feet. If you over mix, your macarons will be flat and won’t have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking. Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up, which is what creates the feet. Bake for 20 mins. Meanwhile mix the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium-high speed until smooth. Turn off mixer and sift in powdered sugar 1 cup at a time; beat on low speed to start, then increase speed to medium to incorporate. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
- In a small saucepan, bring the heavy cream & vanilla to a boil . Remove saucepan from heat once it reaches a boil. Pour hot cream over chocolate chips in a medium bowl. Stir until completely melted and smooth. Allow to cool and thicken to a piping texture. For quicker hardening, place bowl of ganache in the refrigerator for several minutes. Check frequently as it can harden quickly.
- Transfer marshmallow buttercream to a pastry bag and chocolate ganache to another, fitted with a small tip (about ¼ ” in diameter). Reverse cookie shells on their backs, and pipe a small mound of each filling on one of them. Top with the other shell and you have your French Macaron!
- Whatever you do: DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. You will also want to avoid opening the oven door while baking.