S'mores Macarons Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">100g almond flour, finely ground</li><li class="ingredients-single-item">170g powdered sugar</li><li class="ingredients-single-item">15g unsweetened cocoa powder</li><li class="ingredients-single-item">100g egg whites (about 3 large eggs), room temperature</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">50g graham crackers, finely crushed</li><li class="ingredients-single-item">100g marshmallow fluff (or homemade marshmallow cream)</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">50g dark chocolate, melted and slightly cooled</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Silicone baking mats or parchment paper</li><li class="equipment-single-item">Piping bags with round tips</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Digital kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by placing your egg whites in a clean bowl at room temperature for 30 minutes. This aging process helps create better macaron shells as the proteins in the egg whites relax, leading to more stable meringue.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line 2-3 baking sheets with silicone mats or parchment paper. If using parchment, draw 3.5cm circles as templates for consistent sizing, then flip the paper over so the ink doesn't transfer to your macarons.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a food processor, pulse the almond flour, powdered sugar, and cocoa powder together for about 30 seconds. This not only combines the ingredients but breaks down any lumps for a smoother shell. Sift this mixture through a fine mesh sieve into a large bowl, discarding any large pieces that don't pass through.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar (which stabilizes the egg whites) and continue beating. Gradually add the granulated sugar, then increase speed to medium-high and beat until stiff, glossy peaks form – about 5-6 minutes. The meringue should be firm enough that it doesn't slide when you invert the bowl, but be careful not to overbeat.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the vanilla extract to the meringue and beat for 5 more seconds to incorporate. Using a flexible spatula, fold in the dry ingredients in three additions. The proper folding technique is crucial: cut through the middle of the mixture, scrape around the bowl, and repeat. The batter should flow like lava and form a ribbon that slowly disappears back into the mixture when lifted – this typically takes 40-50 folds. The "figure 8 test" is helpful here: the batter should flow off your spatula and form a figure 8 that disappears in about 10 seconds.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the batter to a piping bag fitted with a round tip. Pipe 3.5cm circles onto your prepared baking sheets, holding the bag perpendicular to the sheet. Once piped, firmly tap the sheets against the counter 3-4 times to release air bubbles. Sprinkle half of the graham cracker crumbs over the shells.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Let the shells rest at room temperature for 30-45 minutes until they form a skin – when touched gently, they shouldn't stick to your finger. This resting period is essential for developing the characteristic "feet" of macarons as it allows the surface to dry while the inside remains soft.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 150°C (300°F). Bake one sheet at a time for 15-17 minutes. The shells should rise with feet and not be wobbly when gently touched. Allow to cool completely on the baking sheets before attempting to remove them.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the filling, beat the softened butter until creamy. Gradually add the powdered sugar and beat until light and fluffy. Fold in the marshmallow fluff until well combined, then set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the shells have completely cooled, match them up in pairs of similar sizes. Pipe the marshmallow filling onto the flat sides of half the shells. Drizzle a small amount of melted chocolate over the filling, then sprinkle with the remaining graham cracker crumbs before sandwiching with the remaining shells.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store the assembled macarons in an airtight container in the refrigerator for at least 24 hours before serving – this "maturation" process allows the flavors to meld and the texture to soften perfectly. Bring to room temperature for 30 minutes before serving for the best taste and texture experience.</li></ol>