The crisp exterior and chewy interior of these S’mores Macarons is something unlike anything you’ll ever taste. If you’ve never had macarons, you should definitely try making these!
Nothing says summer like a s’more. I mean, fruit salad, pasta salad, pool parties and BBQs also say summer, but s’mores are a quintessential part of summer! It’s fact.
In other news, nothing says high maintenance like a French macaron. So, to marry two polar opposite things, my sister and I attempted to make s’mores macarons. (P.S. check out her blog Let’s Make Cool Stuff!) This was our second attempt at making French macarons, which are very different from the classic cookies known as macaroons. Check out The Kitchn’s post about the difference between the two if you’re interested.
Macarons are very finicky. The first attempt we made at macarons was a HUGE fail. Having never made macarons before, we didn’t really know what to expect. I had no idea that using egg whites straight from a whole egg was the way to go.
And I tried to cut corners and mill my own slivered almonds down to an almond flour/meal. I’d recommend paying the higher price for a bagged almond flour/meal and then finely sifting it through a sieve.
Likewise, use an egg white separated from a whole egg instead of using a carton of egg whites. It also helps to have all your ingredients out and ready before you attempt making the classic French macaron.
To speed up the combining process, we put all the weighed out ingredients in separate bowls. Adorable. Make sure you carefully weigh the ingredients. This is one of the reasons why macarons are so finicky.
If you’re ever unsure about how to go about attempting a difficult recipe, I’d always recommend reading the instructions through entirely, looking at step-by-step photos, and watching a video if one is provided.
That way you’ll know what to expect as you move from one step to the next while preparing whatever you’re making. We weren’t totally sure what the beaten egg whites were supposed to look like, but we plugged along regardless.
These s’mores macarons were fun to make. It was a rather drawn out process (even with 3 chefs in the kitchen), but to know we could actually make a traditional French pasty was very rewarding.
The macarons were delicious, too! The crisp exterior and chewy interior is something unlike anything you’ll ever taste. If you’ve never had macarons, you should definitely try making these!
Although we used a macaron kit, complete with piping bag, tips, and a silicone macaron mat with ridges to keep the macarons circular, this recipe can be made without fancy equipment. (We used the mat that came with the kit from Bed Bath and Beyond, but this mat looks comparable.)
I would recommend using a stand mixer or hand mixer to beat the egg whites, but aside from that, these macarons can be made with a regular silicone baking mat or even flat lying parchment paper. A gallon sized zip top baggie could double as your piping bag if you snip a corner off.
For the filling, we chose to take the easy route and use marshmallow fluff and dark chocolate frosting from a can. If you care to make the macarons a little more homemade, a chocolate ganache paired with a marshmallow creme would be lovely for these macarons.
Try matching the macarons with similarly sized macarons so they make the perfect cookie! If you can manage, let the macarons sit in the refrigerator overnight to let the fillings meld together and really get to know one another.
What adorable little cookies these s’mores macarons are.
Have you ever made macarons before? How was it? Let me know in the comments!
- 95 grams egg whites approximately 3 egg whites
- 25 grams granulated sugar approximately 1 and 3/4 tablespoons
- 65 grams finely ground almond flour approximately 1/2 cup + 1 teaspoon
- 45 grams finely crushed low fat graham crackers approximately 2.5 sheets or 1/3 cup + 1 tablespoon
- 200 grams powdered sugar approximately 2 cups
- Marshmallow frosting
- Chocolate frosting
- Preheat the oven to 280°F. Set aside two baking sheets covered in parchment paper or a silpat mat.
- Beat the egg whites and granulated sugar with a mixer until stiff peaks form. Set aside while you proceed to the next step.
- Sift almond flour, crushed graham crackers and powdered sugar into a bowl.
- Gently fold the egg whites into the dry ingredients.
- Gently place the batter into a pastry bag with a large circular tip.
- Squeeze 1 1/2″ circles spaced 2 inches apart on a parchment paper or silpat mat covered baking sheets. Tap out the baking sheets on the counter a few times to remove any air bubbles.
- Bake for 23-27 minutes until tops are hard and slightly golden brown.
- Allow to cool completely before removing from the baking sheet.
- Fill with the chocolate and marshmallow frostings and enjoy!