Summer in the city is in full swing. Since moving to Toronto eighteen months ago, I have come to look forward to the multitude of events going on during the season. The food, beer, and music festivals — you can’t possibly do everything! It’s overwhelming. Where can you recharge?
The answer is — I believe — out of the city. Just get out. Go anywhere where you can find pine trees, a lake, chirping birds, fire pits, sleeping bags, and dare I say… mosquitos. I am sorry, if you’re not a cottage goer or a camper, this post isn’t for you. And as a former girl guide, I’d like to inform you that you’re missing out on life.
I mean, have you seen all the campfire treats around the ‘net lately? S’mores Tarts, S’mores Tartlets, S’mores Brioche Doughnuts, Campfire Bananas, S’mores Crackle Cake, Beverly Hills S’mores, and Chocolate-dipped Peanut Butter Espresso S’mores! What? Is this real life? Needless to say, I was inspired.
But what can you do when you live in a high rise with no fire power to speak of? S’mores Macarons. Chocolate, marshmallow, and graham cracker in one delicate little bite? Uhm, yes please.
This recipe is based off Tartelette’s basic macaron recipe. She is the queen of macarons. If you have tried macarons and failed, I recommend two things. One: get a baking scale. Two: read her guide Demystifying Macarons. I’ve made many flavours of macarons over the years using her ratios and have never failed. I guarantee the hardest part is sharing.
- 90g egg whites, at room temperature (from about 3 large eggs)
- 30g sugar
- 45g fine graham cracker crumbs
- 65g ground almonds
- 200g powdered sugar
- 4 oz semisweet chocolate, finely chopped
- ½ cup heavy cream
- 2 large egg whites
- ½ cup sugar
- ⅛ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Make the shells. In the bowl of a stand mixer, whip the egg whites on high speed. When the whites begin to foam, continue to whip and gradually add the sugar until it becomes a glossy meringue. In a food processor, pulse the ground almonds, graham cracker crumbs, and powdered sugar. Add the almond mixture to the meringue. With a rubber spatula start by quickly beating down the batter for a few strokes, then slowly fold. When the almond mixture is well incorporated and the batter "flows like magma" it is ready. Be careful not to over-mix.
- Put the batter in a piping bag with a plain round tip. Line a couple cookie sheets with parchment paper.* Pipe 1.5 inch rounds on to the sheets allowing an inch in between as the batter will flatten. Leave the cookie sheets out to sit for 1 hour to form the shell. Preheat the oven to 280°F.
- Meanwhile, make the ganache. Bring the cream to a simmer in a small saucepan. Immediately take it off the heat and add the chopped chocolate. Let the mixture sit for a couple minutes and then whisk until combined. Allow to cool completely.
- Make the marshmallow frosting. In the heatproof bowl of an electric mixer, add the egg whites, sugar, and cream of tartar. Place the bowl over a saucepan of simmering water and whisk the mixture until the sugar is completely dissolved, about 4-5 minutes. Put the bowl on to the stand mixer and whip on high until glossy peaks form, about 5-7 minutes. Mix in the vanilla.
- Once the shells have been sitting out for an hour, bake for 15-18 minutes. Allow to cool on the baking sheets.
- Assemble the cookies by piping a layer of chocolate ganache and a layer of the marshmallow frosting onto one shell, add another shell on top, pressing down slightly.
- *Parchment paper works better than silicone mats for these delicate cookies.