Hey guys! I’m still out of town for a wedding but I had to pop in to share with you these s’mores macarons. Just in time for National S’mores Day! Yes, there is a whole day dedicated to celebrating s’mores. I won’t complain considering my love for them 🙂
These macarons were a product of my s’more addiction a few weeks ago that lead to these s‘more cookie bars. You know I love macarons (here and here) but they are so finicking that I am making them less now. But these were a success on the first try and the second!
I made graham cracker macarons and filled them with marshmallow creme and chocolate frosting. I may have over piped the chocolate frosting and marshmallow filling (sorry but not sorry). I loved how puffy these little sandwiches turned out. They were perfectly crunchy and sweet and they tasted just like a traditional s’more! If you need a twist on the traditional s’more, then you need to try these. They make for a pretty display too at any summer event 🙂
- 3 egg whites
- ⅓ cup sugar
- ½ cup graham cracker crust
- 2 cups powdered sugar
- 1 cup almond meal
- ½ cup powdered confectioners’ sugar, sifted
- ½ cup (1 stick) butter, at room temperature
- ½ teaspoon pure vanilla extract
- 1 cup Marshmallow Fluff (~half of the 7.5oz jar)
- Chocolate frosting
- Line two sheet pans with parchment paper. I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flipped the paper (drawing side down).
- Preheat oven to 280 degrees and prepare a pastry bag with a round tip. I used Wilton 2A.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites and sugar. Whip on medium-high speed until stiff peaks forms, about 5-7 minutes.
- Using a food processor, pulse the powdered sugar, almond flour and graham cracker crust into fine powder. Sift several times until there is less than 2 tablespoon of almond bits left.
- Add the dry ingredients to the meringue and fold with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter. Start checking the batter after 20 folds.
- Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter.
- Bake for 15-20 minutes until hard and slightly golden, rotating cookie sheets halfway through baking time. Cool completely on cookie sheets before peeling from the parchment.
- In an electric mixer fitted with the paddle attachment, beat the butter and icing sugar on low until combined, about 1 minute. Add vanilla and increase speed to medium and beat for about 3 minutes. Add the marshmallow fluff. Use immediately.
I hope you all have a great weekend!!