S’mores Macarons (Marshmallow and Chocolate)
A very long time ago, I had this idea to create a s’mores inspired macaron- a chocolate or caramel coloured macaron filled with marshmallow and chocolate. Back in the day, I was still learning the basics of macaron making and perfecting them, so if I had succeeded with the creation, I would be using actual marshmallows melted down. This time, I finally managed to make them the way I wanted them to be, and I didn’t cheat with the marshmallows!
I did have issues with my macaron making this time though. I overmixed my batter so it took longer to dry than usual, resulting in a loss of feet on my macarons. But, the tops were smooth and they still had the same great taste. I made these macarons for my Baking Society weekly meeting. This week’s theme was white chocolate, however I didn’t have any white chocolate readily available in pantry so I decided to take a literal approach with a WHITE marshmallow and dark CHOCOLATE ganache.
The only thing I didn’t do with these macarons that I attempted the first time was to add processed Graham crackers in the macaronage. I might try that next time though seeing as these macarons were very popular. My marshmallow recipe was the same recipe used when I recreated Tartelette’s chocolate-coated marshmallow cookies. I felt that it was because it was a really easy and straightforward recipe to follow, despite my huge fear for gelatin! So if you love s’mores and you love macarons, then this is one flavour you need to try!
- 1x quantity chocolate macaron shells
For the marshmallows (recipe from Tartelette)
[note: you may only need half the amount given]
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites, room temperature
- 1 whole vanilla bean, split open and seeded
For the chocolate ganache
- 200g milk chocolate
- 100mL thickened cream
- To make the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 120C on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
- To make the ganache: Place cream into a small saucepan and bring to a boil over medium heat. Pour over chocolate and allow to sit for a minute to infuse. Mix and allow chocolate to melt. Set aside to cool and thicken, then transfer to a piping bag.
- To assemble: pipe marshmallow onto half of the macaron shells, completely covering the base of the macaron. Allow to set in room temperature for two hours. Once set, pipe a bit of chocolate ganache on top of the marshmallow, then sandwich with the other half of the macaron. Serve.