S’mores Macarons

s'mores macarons | www.blahnikbaker.com

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 πŸ™‚

s'mores macarons | www.blahnikbaker.com

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 πŸ™‚

Yield: About 30 macarons

S’mores Macarons

Graham cracker macarons and filled them with marshmallow creme and chocolate frosting!
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 large egg whites
  • β…“ cup granulated sugar
  • Β½ cup graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup fine almond meal
  • Β½ cup powdered sugar,Β  sifted
  • Β½ cup (1 stick) unsalted butter, at room temperature
  • Β½ teaspoon pure vanilla extract
  • 1 cup Marshmallow Fluff (~half of the 7.5oz jar)
  • Chocolate frosting

Instructions

  1. Line two sheet pans with parchment paper. I used a 1Β½-inch round cookie cutter to draw circles on the parchment paper and flipped the paper (drawing side down).
  2. Preheat oven to 280 degrees and prepare a pastry bag with a round tip. I used Wilton 2A.
  3. 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.
  4. Using a food processor, pulse the powdered sugar, almond flour, and graham cracker crumbs into a fine powder. Sift several times until there is less than 2 tablespoon of almond bits left.
  5. 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 the bowl and scooping from the 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.
  6. Transfer batter into pastry bag and pipe the batter into the pre-traced circles on the baking sheet. Tap baking sheet hard on a counter to release any air bubbles trapped in the batter.
  7. 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.
  • For the Marshmallow frosting
  1. 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!!

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