Monday, September 16, 2013

S'mores Macarons

I have been doing this thing lately where I skewer a marshmallow with a chopstick and toast it over my stove. I use said toasted mallow to make a s'more. This has kind of been a nightly thing.

Last year I made s'mores from scratch. This year, in addition to those late night s'mores I make hovering over the stove, I made these:


These are a cookie within a cookie. Like Inception.

Graham cracker crumbs get smashed and sifted with some almond meal, cinnamon and powdered sugar.


Then you do the whole macaron making thing. Make meringue, fold meringue into dry ingredients and mix until it looks right (great instruction I know... for a complete explanation look at this.)

Pipe, set, bake. It is tedious. At this point, you will probably be thinking why did I make a graham cracker macaron instead of just using the damn things to make plain s'mores. Or something like that. 










But after they come out of the oven and you put chocolate chips on the warm cookies you will realize you did this because you love making macarons and because they make eating a s'more look way classy.





Beautiful. If s'mores aren't your thing, try one of these recipes:

Spicy Chocolate and Sriracha Macarons

Pretzel Macarons

Conversation Heart Macarons

s'mores macarons
makes about 25 cookies

1 c confectioners sugar
2 Tablespoons almond meal
1/4 c + 2 Tablespoons finely crushed graham cracker crumbs (about 5 1/2 crackers worth)
5 Tablespoons granulated sugar
2 large egg whites
1/4 teaspoon cinnamon
large marshmallows
chocolate chips
- - -
1. Sift together graham cracker crumbs, almond meal, cinnamon and confectioners sugar
2. Whip egg whites on high until foamy and then stream in sugar; whip until stiff peaks form
3. Fold the egg whites into the dry ingredients in two additions
4. Continue to mix the batter until it begins to look smooth (a little grainy from the almond flour and graham crackers) and flows from the spatula into a ribbon that disappears on the surface of the batter in the bowl after about half a minute
5. Pipe circles of batter onto a parchment lined baking sheet
6. Tap the baking sheet on the counter (with a good amount of force) twice, this will bring any air bubbles to the surface of your cookies
7. Allow macarons to rest on the counter for at least fifteen minutes (you want to be able to touch the surface of the batter without it being tacky); while macarons are resting pre-heat your oven to 275 degrees
8. Bake at 275 for 16 minutes
9. Carefully remove half of the baked cookies from the sheet with a spatula (they will be fragile as they are still warm); on the flat side of those cookies place 2-3 chocolate chips and allow the warm cookies to melt the chocolate; smooth with a spatula if desired
10. Peel the remaining cookies from the baking sheet and reserve
11. Cut large marshmallows in half (you will use 1/2 a marshmallow for each macaron) and toast them over a low flame**
12. Place one toasted marshmallow onto the chocolate-coated cookie and sandwich with a reserved plain cookie

** if you don't have a gas stove, place one marshmallow half on each chocolate coated cookie, transfer to a baking sheet and broil for 1-2 minutes until toasted to your liking before sandwiching with the plain cookies

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