Macaron Recipe - S'mores Macarons or as I Call Them, S'morecarons

Last week I baked a Huckleberry Swirl Bundt Cake for the Great British Bake Off Bakealong I’m following. This week’s bake challenge was Sandwich Cookies. As per usual the hubby had a meeting and needed a treat so cookies were a perfect option for him to take! I decided to go a little bit fancy so I started with a macaron recipe but brought it back down to earth by giving it the flavors of S’mores. I called them S’morecarons. Hahahaha. Macarons are a gluten free treat – even this one as long as the graham crackers are made with all graham flour.

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Vanilla Macaron Recipe to Make S’morecarons

Makes 30

For the Macarons:

2 3/4 cups almond flour
2 3/4 cups powdered sugar
1 cup egg whites at room temperature (about 7 or 8)
pinch of salt
3/4 cup superfine granulated sugar – if you don’t have superfine sugar you can make it by running regular granulated sugar through the food processor
1 vanilla bean, scraped

For the Filling:

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2 cups marshmallow cream (make your own or use store bought)
8 graham crackers

For the Milk Chocolate Ganache:

3 oz milk chocolate
1/4 cup heavy cream

confectioner’s sugar and cocoa for dusting

Line your baking sheets with parchment or use a marked silicone mat
Sift together the almond flour and powdered sugar to make a fine blend. If there are a lot of big crumbs make up the difference by adding some additional almond flour to compensate. You want as fine a blend as you can get so you don’t get crumbs on the top as they bake.
Beat the egg whites with the salt until foamy. Increase the speed and slowly add the superfine sugar until the whites are at stiff peak stage and are stiff and shiny. Add the scraped vanilla seeds at the end.
Add the beaten whites to the almond flour mixture and gently fold together until it is combined.
Place a #8 tip on a pastry bag (for whatever reason I don’t have an 8 so I use a 12 and it works fine) and add the batter to the bag.
Pipe the batter in one smooth push until it forms a 2 1/2? circle. Push down with the tip to release the batter.
After the sheet is full, tap it a couple of times on the countertop to help any peaks settle.
Let the macarons sit for 15 minutes before baking.
While the macarons are resting preheat the oven to 325° If you have a convection oven, set it to 325° which converts to 300°
Total baking time will be around 14 minutes.
After the first 5 minutes open the door to let steam escape.
Bake one tray at a time in the middle of the oven.

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Let the macarons cool completely on the tray before moving to a wire rack for filling
Press the bottom of the cookie – it should be a little soft. If it is hard, lower the baking time by a minute or two for the next batch.
Make the filling:
Add the chopped milk chocolate to a bowl
Heat the heavy cream just to boiling.
Pour the cream over the chocolate and let sit for a minute.
Stir until the chocolate dissolves. Refrigerate until needed

Break up the graham crackers – don’t crush them to dust – and mix into the marshmallow cream.

Pair the macarons up by size. Add about a tablespoon and a half of the marshmallow cream mixture to each bottom half. If you have a kitchen blow torch char the marshmallow cream for that campfire taste

Spread 1 teaspoon of ganache on the top cookie and carefully press on top of the marshmallow topping.

If desired mix 1 TBS of cocoa powder with 2 tsp of powdered sugar and dust the macarons before serving

How Were the S’morecarons?

Do you have to ask? We have a vanilla flavored cookie with marshmallow cream and graham crackers plus that rich, chocolate ganache. I found that the little bit of torched marshmallow added a delightful campfire flavor to the final cookie.

The combination was a real delight. The hubby took them to a meeting and he said he never saw cookies disappear so quickly. It always makes me so happy when people enjoy what I bake.

Next week’s bake for the Great British Bake Off Bake Along is a Cottage Loaf. I’ve never made one before so it should be fun. I love baking bread.