S’MORES MACARONS

S’MORES MACARONS submitted by Bethany

https://livforcake.com/smores-macarons/?fbclid=IwAR2eQnV5t1f_7n_Xk7OwzrZM2C7mdkf-q0tDDTARjHv14GGmDw5nBub93hM

These s'mores macarons will satisfy your craving when there isn't a campfire nearby. Perfect blend of graham cracker cookies filled with marshmallow and chocolate.
Prep Time 1 hour 40 minutes Cook Time 15 minutes Total Time 1 hour 55 minutes
Author Olivia

INGREDIENTS
COOKIES
120 g egg whites room temperature
130 g granulated sugar
115 g almond flour
40 g graham cracker crumbs
110 g powdered sugar
brown color gel optional

GANACHE
200 g milk chocolate
100 g heavy whipping cream

MARSHMALLOW FLUFF
marshmallow fluff store bought or homemade (recipe linked below)

INSTRUCTIONS
Line baking sheet with a silpat mat or parchment.*
Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
Sift and discard any bits that won't pass through the sifter. Set aside.
Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
Fold the dry mixture into the meringue.**
Pour the batter into a piping bag fitted with the 1A tip.
Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.
When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
While macarons are drying, make the ganache and mashmallow fluff.
Let cookies cool completely before removing from pans.

MARSHMALLOW FLUFF
Refer to this recipe. You can also use store-bought marshmallow fluff if you don't want to make your own.

GANACHE
Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****

ASSEMBLY
Pipe ganache and marshmallow into the center, sandwich the cookies and twist together.

March theme: Chocolate