Ah s’mores! I know I made some cookies several months back and talked about how s’mores are the quintessential summer treat, but I really think they’re one of those cross over desserts that work for all seasons. They’re perfect for summer because they’re the perfect campfire dessert, they’re perfect for fall because of fall bonfires, and they’re perfect for winter because it’s freakin’ cold and who doesn’t want to sit next to a fire then? And spring… I guess they’re perfect for spring because they’re tasty? Yeah, we’ll go with that.
Makes about 30 macarons
For the macaron shells:
4 egg whites + 1 tbsp. egg white powder OR 1/2 cup water + 4 tbsp. egg white powder
2/3 cup granulated sugar
1 cup (packed) almond flour
3/4 cup powdered sugar
1/4 tsp. ground cinnamon
For the topping and filling:
1/2 bar (50 grams) dark chocolate
20 large marshmallows
Graham cracker crumbs to garnish
Start by preheating your oven to 200*F (95* C) and lining a couple of cookie sheets with parchment paper. If you don’t already have one, you’ll want to create a template for piping your macarons so that you’ll have a guide to help you make them all the same size. It’s important that they’re all the same size because it takes very little time for macarons to go from underbaked to burned (we’re talking like 30 seconds to a minute here) so we want to make sure that they’re all the same size and therefore all ready at the same time (I like to make my shells about 1.5″ across).
To make the shells, sift together your almond flour, cinnamon, and powdered sugar. If you want an extra smooth shell, you can pulse these ingredients in a food processor using 2-3 second intervals. In a separate bowl, whisk your egg whites (or egg white powder and water) until frothy. Add the granulated sugar and whisk until stiff peaks form. Fold your sugar and egg whites into your dry ingredients, gently folding until everything is just combined. Fill your piping bag with the shell batter, and pipe your first tray of shells. Personally, I find only piping a single tray at a time minimizes cracking in the shells during baking. Give your tray a couple of good whacks on the counter to remove any air bubbles, and then set it in to bake. Bake your shells at 200*F (95*C) for 15 minutes, then increase the oven temperature to 350*F (175*C) and continue baking for 9-11 minutes, or until the shells can be peeled away from the parchment without sticking. Be sure to let the oven cool all the way back down to 200*F (95*C) before putting in another batch to bake.
Once your shells are baked and cooled, you can melt your half bar of dark chocolate in a small bowl. Gently dip the top of half of the macarons into the melted chocolate, and set aside to harden on a piece of parchment. Garnish with graham cracker crumbs if you’d like.
To finish off your macarons, melt about 20 large marshmallows in the microwave. Add a teaspoon or two of water to soft them up and thin out the mixture. Spoon the melted marshmallow into a disposable piping bag (I promise you’re not going to want to clean this out later) and pipe a small dollop onto the bottom of the plain shells. Top with a chocolate dipped shell and voila!
S’more are, in my opinion, an awesome all year round dessert. What’s a dessert that you could eat all year round? Join the conversation in the comments!
Macaron shell recipe adapted from Les Petits Macarons