Smores Macarons Recipe

This Smores Macarons Recipe is a great way to make a simple dessert. Perfect for a tasty treat!

Course Dessert

Cuisine American

Method Oven

Main Ingredient Grains

Prep Time 30

Cook Time 30

Additional Time 30

Total Time 1 30

Servings

Calories 388kcal

Author Kelli Miller

Equipment

Ingredients

2 Cup(s) of powdered sugar
1 Cup(s) almond flour or almond meal
¼ tsp Sea Salt
3 large egg whites at room temperature
Pinch of cream of tartar
3 T of granulated sugar
1 tsp vanilla extract
½ package of crushed graham cracker
½ bag of melted Ghiraredelli Chocolate melting wafers

Marshmallow Buttercream Filling Ingredients

½ Cup(s) of granulated sugar
2 large egg whites
½ Cup(s) of room temperature unsalted butter cut into 4 to 6 pieces
½ tsp marshmallow extract
Pinch of sea salt

Instructions

Preheat the oven to 350 degrees.
Add parchment paper to two baking sheets.
Put the almond flour, powdered sugar, and salt into a food processor. Pulse a few times and then continue for 30 seconds.
Use a sifter and sift the ingredients into a bowl. Set it aside.
Place 3 egg whites into a clean bowl and beat on medium speed with a whisk attachment on a mixer. Do this for 30 seconds until it is foamy and opaque. Add a pinch of cream of tartar and increase the speed to medium-high.
Beat the eggs until they turn white and hold the line of the whisk, which will take about 1 minute.
Continue to beat the mixture and slowly add the granulated sugar and vanilla. Do this until stiff peaks form and the white is shiny. This will take about 1 minute. Do not overwhip.
Put the meringue into a bowl.
Use a rubber spatula and fold the dry mixture with the egg whites gently. Do this in four scoops until the dry ingredients are just combined.
Spoon half the batter into a pastry bag with a 1/2-inch round tip.
Pipe the batter onto the sheet in 12 walnut-sized mounds. Space them out because the mounds will spread.
Bake the cookies one sheet at a time. Bake them until they are firm to touch in the center and dry and cracked on top. This will take about 7 minutes.
Remove the pan from the oven, rotate, and bake for another 7 minutes.
You must slide the cookies and the parchment paper onto a surface to let them cool.
To make the filling, whisk the sugar and egg white in the top half of a double boiler.
In the bottom half, add 2 cups of water and bring it to a simmer on medium-high heat.
Place the top half over the bottom half and heat the mixture while whisking occasionally for about 4-6 minutes.
Take off the top half and scrape the ingredients into a bowl.
Use your mixer and combine on medium-high speed using a whisk attachment. It should be light and white and also cool. This will take about 4-6 minutes.
Reduce the speed to low and add one chunk of butter at a time.
Once done, increase the mixer speed to medium and beat for 4-5 minutes until smooth.
Add the salt and vanilla. Mix well.
Use a pastry bag and tip #5 and add some of the buttercream to the flat side of the macaron.
Add another macaron on top but be sure to have the flat sides facing the flat sides.
Carefully press the top to fit in place evenly with the bottom.
Let the macarons sit for 30 minutes.
Melt the wafers according to the directions on the package.
Be sure to have crushed graham crackers in a bowl.
Once the wafers have melted, dip 1/2 of the macaron into it.
Place the dipped macaron onto the cookie sheet and then add a few crushed crumbs on top.
Let cool before serving.

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