Homemade S’mores Macarons

Homemade S’mores Macarons


[Homemade] S’mores Macarons

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  1. **Macaron Shells**

    75 g almond flour

    100 g egg whites

    25 g graham cracker (ground as finely as possible)

    155 g confect. sugar

    50 g superfine sugar

    1 tsp vanilla extract

    1 tsp chocolate extract

    1 pinch of salt

    Sift together the almond flour, graham crackers crumbs, and powdered sugar into a large bowl then set aside. With your mixer on medium, whisk together egg whites and salt, until opaque in color. Gradually add superfine sugar and bump up the speed to high until soft- medium peaks form. Add extracts and bring the merengue to stiff peaks. Now add the sifted ingredients to the merengue and fold them together (I’d highly recommend watching some video on how to “macaronage” and work the batter) until the consistency of the mixture ribbons off the spoon when lifted up. Pipe the batter onto either parchment paper, or a silicon mat. Let sit between 30 min to 1 hr, until the tops of the macarons are completely dry. Pre-heat oven to 300 F and bake for ~15 minutes.

    **Chocolate Ganache**

    2 – 4 oz chocolate bars (finely chopped)

    1 c heavy cream

    Bring cream to simmer in a saucepan, watching carefully to not let it boil. Immediately pour cream over chopped chocolate and let sit for 2-3 minutes. Mix until thoroughly combined and then set aside to cool and thicken. When it’s completely set it can be piped onto macarons.

    [Marshmallow fluff](


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