Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp dried egg white powder
  • 2 Tbsp granulated sugar
  • 2 C powdered sugar
  • 1 C +1 Tbsp fine almond flour
  • 1/2 C ground graham crackers
  • 4 lrg egg whites (at room temp (at least 24 hours, better at 3 days))
  • 1/4 tsp cream of tartar
  • 1/4 C marshmallow syrup
  • 2 C ganache
  • 2 C Marshmallow Frosting

Instruction

  • Print your template and place in pans (2-3) under parchment paper - OR draw 1 1/2 inch circles on the underside of your parchment paper.
  • Stir the sugar and egg white powder into a small bowl.
  • run the graham cracker through a food processor to make sure it's as fine as you can get it.
  • In another bowl sift together the almond meal, powdered sugar and graham cracker crumbs at least twice.
  • In a copper or grease free bowl add the cream of tarter to your egg whites, beat them on low speed until foamy (with a hand mixer or by hand - not a big machine mixer).
  • Slowly add the powdered egg/sugar mixture as you beat the eggs.
  • Increase the speed to medium and beat until almost stiff egg whites, still glossy, but more firm that soft peaks.
  • Gently fold in 1/3rd of the almond/graham/sugar mixture.
  • Once its combined, add another third of the almond mixture, fold, and so on.
  • Add your batter to a piping bag with a large round tip (around 1 cm or less) and pipe rows of macarons.
  • Pipe into the smaller circle they will spread to the larger circle, these don't spread as much as traditional macarons, so they'll be smaller, like mine, or you'll need to pip them bigger.
  • Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies for you to pop (with a toothpick)
  • Let the cookies rest around 45 minutes (This is a great time to make the ganache, so it has time to cool)
  • Pre-heat your oven to as close to 290°F as possible, a little over is better than a little under.
  • Bake the cookies for 16-18 minutes. One sheet at a time.
  • Let the shells cool, then pop off the parchment paper (this is a great time to make the Marshmallow Frosting)
  • LIGHTLY brush some of the syrup to the bottom of the shells
  • Pipe the ganache onto half of the shells
  • Pipe the marshmallow frosting on top of the ganache
  • Twist the other half of the cookies on top
  • Refrigerate the cookies and let them maturate, 1-3 days
  • Before eating the S'more Macarons you can use a brulee torch to "toast" the marshmallow a bit, and it will also melt the chocolate ganache a bit.