French S'mores Macarons

These macarons feature a graham and almond shell paired with a graham infused chocolate ganache and fluffy, vanilla marshmallow cream center.

Course Dessert

Cuisine French

Keyword almond, chocolate, cocoa, cookie, ganache, macaron, marshmallow, meringue, sandwich

Category Cookies

Baking Ambition Show-Stopper

Prep Time 1

Cook Time 18

Resting Time 1 20

Total Time 2 38

Servings

Calories 143kcal

pastry bags (up to 3)
pastry tip (1/2 inch round)
As an Amazon Associate I earn from qualifying purchases.sifter (or fine mesh strainer)
whisk
electric mixer (hand or stand)
mixing bowls (large)
spatula
bowl (small, microwave/heat safe)
saucepan (small)
As an Amazon Associate I earn from qualifying purchases.thermometer (candy or instant read)
As an Amazon Associate I earn from qualifying purchases.kitchen scale (or measuring cups)
measuring spoons
As an Amazon Associate I earn from qualifying purchases.silicone mats (macaron template)

Have a pastry bag fitted with ½” round tip ready.
Whisk together the powdered sugar, almond meal, graham cracker crumbs, cocoa, and salt until they are uniform in color. Sift the mixture 3 times, discarding any bits that are too large to pass through the sifter, and set aside.
180 g powdered sugar, 120 g almond meal, 6 g cocoa powder, 1 pinch fine salt , 30 g graham cracker crumbs
In a small bowl whisk together the baker’s sugar and dehydrated egg whites, set aside.
60 g baker’s sugar, 5 g dehydrated egg white powder
In a large bowl, beat egg whites until foamy. Continue beating while gradually adding the sugar and dehydrated egg white mixture. Add the vanilla bean paste and beat until the mixture reaches a shaving cream consistency.
100 g large egg whites, 10 ml vanilla bean paste
Carefully fold the dry ingredients into the egg whites in 3 batches. Continue to fold until the batter falls from your spatula in a continuous ribbon and slowly sinks back into itself.
Scrape the batter into the pastry bag and pipe 1” circles onto the prepared baking sheets. Rap the sheets on the counter firmly a few times, then let sit for about 20 minutes or until a skin forms on the surface and they are no longer tacky to the touch.
Bake 15 – 20 minutes, cool completely before removing from baking sheets.

Heat the cream and corn syrup until just below boiling. Remove from the heat and add the graham cracker pieces. Allow the mixture to steep for at least an hour and up to overnight. Pass the mixture through a fine mesh strainer to remove the bits of graham cracker.
180 ml heavy cream, 30 g graham crackers, 16 ml light corn syrup
Reheat the graham infused cream to a simmer again. Pour it over the chocolate and let sit about a minute. Stir gently until an emulsion forms. Let cool completely before using, the ganache should be a spreadable or pipeable consistency
130 g semisweet chocolate

In a small saucepan, combine the sugar, corn syrup, water and salt. Heat mixture to 245°F on a candy thermometer.
100 g sugar, 100 ml corn syrup, 60 ml water, 1/4 tsp salt
While the syrup is heating, combine egg whites and cream of tartar in a medium mixing bowl (or the bowl of a stand mixer). Using an electric or stand mixer with a whisk attachment, whisk on medium speed until soft peaks form.
80 g egg whites, 1/4 tsp cream of tartar
With the mixer running slowly drizzle the hot syrup into the egg white mixture. Continue whisking while drizzling in the melted gelatin and finally the vanilla bean paste or extract. Whisk until the mixture is thick, glossy and begins to mound on top of itself like a soft whipped cream. Transfer mixture to a piping bag.
1/2 sheet silver leaf gelatin, 10 ml vanilla bean paste

Transfer the ganache filling to a piping bag. Pipe a thin dam of ganache around the outer edge of the bottoms of half of the macaron shells. Then pipe a small amount of marshmallow cream inside the ganache dam. Sandwich with the remaining half of the macaron shells.