S’mores Macarons: Difference between revisions
From McGough's Recipes
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Latest revision as of 00:11, 27 October 2023
Total Time | Yeild |
---|---|
5 Hr | 18 Macarons |
Ingredients
- 1 cup almond meal[1]
- 1 ⅓ cups powdered sugar
- 90 g large egg white, cold
- ⅓ cup sugar
- ¼ cup graham cracker
- 1 cup heavy whipping cream, hot to the touch
- 2 cups semi-sweet chocolate chips
- 18 jumbo marshmallows
Preparation
- Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a “shell” before baking into the oven.
- Preheat the oven to 300˚F (150˚C).
- Whisk the egg whites until they stick to the bowl.
- Add the sugar to the whipped egg whites and beat until stiff peaks form.
- Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
- Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- In a bowl, add the hot cream and chocolate chips and whisk to combine.
- Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
- Pipe filling onto the macaron shells.
- Place a marshmallow between two macaron shells, creating a sandwich.
- Gently place a skewer into the macarons, then lightly toast with a torch.
- Refrigerate macarons for another 2 hours before serving.
- Enjoy!
Substitutions
- ↑ Coconut Flour, Regular Flour, Fresh Bread Crumbs, Ground Sunflower Seeds