it’s about time for my annual s’mores post.
this post also marks a very exciting time in my year… one i’ve been thinking about and planning for all year long.
it’s blog brulee time.
(that’s really my very favorite part. being honest, here.)
but lots of other amazing friends come too. some old friends that i can’t wait to see every year. and some brand new ones to join the crowd. we sit around and talk about blogging, photos, and such… and we eat s’mores.
i get really sad to leave my babies at home. but then i get so excited to get to remember myself and pass the torch to my husband for a minute. and when it’s all over i am equal parts sad to return home and can’t get in the door fast enough to hug my little people. but always with a fire lit back in me, full of ideas, and excitement that i get to share this site with you.
so this s’mores post is a fancy one this year. the very best mash-up i can imagine… the gorgeous french gluten-free macaron with our very favorite american fireside treat. let me be honest with you again for a quick minute… it does not get much better than these. i may never eat a regular s’more again…
until next week in vermont.
Yield about 27 macarons
For Chocolate Macarons:
64 grams almond flour
110 grams powdered sugar
2 grams unsweetened cocoa
2 large egg whites
50 grams sugar
For Chocolate ganache:
8 ounces dark chocolate, chips or chopped bar
1/2 cup (4 ounces) heavy cream
2 gluten-free graham crackers (such as Scharr brand), coarsely crushed
about 27 large marshmallows
To make Macarons:
Pulse almond flour, powdered sugar, and cocoa in a food processor or blender to combine well.
Beat egg whites in a clean bowl of a stand mixer until foamy. While mixer is running, slowly add 50 grams regular sugar to eggs. Beat until stiff peaks.
Remove bowl from stand mixer and fold in almond flour mixture in three batches. Continue to stir mixture with spatula, pressing mixture against the sides of the bowl to deflate egg whites a bit. Batter is ready when if you make a figure 8 in batter, it slumps slowly back together and flows a bit like lava.
Transfer mixture to a piping bag fitted with a large round tip. Pipe about 54 round circles of batter onto a baking sheet lined with parchment paper about the diameter of your large marshmallows. Try to make them the same size.
Once the tray is full, take out any aggression by banging the tray on the counter a few times to knock out bubbles and flatten batter circles. Allow trays to sit for 30 minutes or until batter is dry to the touch. This forms a skin on the surface of the macarons. Meanwhile, preheat your oven to 330°.
Bake macarons at 330° for 11-13 minutes. Allow them to cool completely.
To make Dark Chocolate Ganache:
Heat cream on the stove in a medium pan until just simmering or heat in microwave until steamy. Remove from heat and pour over a bowl of dark chocolate chips. Allow to sit for 2-3 minutes. Stir to combine completely.
Paint a little bit of ganache on tops of half macaron shells. Sprinkle with crushed graham crackers.
Transfer rest of ganache to a piping bag and pipe ganache onto a macaron half with no graham cracker topping. Top with marshmallow; torch marshmallow until desired degree of toastiness. Pipe ganache on top of marshmallow and top with a graham cracker-topped macaron shell.
Eat immediately or store in fridge!