Dark Chocolate and gooey toasted marshmallow sandwiched between two chocolate macaron shells, dusted with graham cracker crumbs. Dairy and Gluten Free
- Premade Chocolate Graham Macarons
- Organic Non GMO Marshmallows – I prefer Whole Foods brand made with fish gelatin.
- Dark chocolate squares of choice.
- Wood or metal skewers.
For the Chocolate Graham Macarons
- 125 grams egg whites (equivalent of 4 large eggs)
- 180grams powdered sugar
- 165 grams almond flour
- 75 grams superfine sugar (superfine is preferred but granulated sugar works as well)
- 20 grams cocoa powder
- A dash of lemon juice
- Graham cracker crumbs (Gluten free option available)
Chocolate Graham Macarons Prep
- Prep a piping bag with 1/2-inch tip. I use Wilton Rount tip 12.
- Line 2 baking sheets with parchment paper or silpat.
- Preheat oven to 300 degrees.
- Weigh the eggs, powdered sugar, almond flour, granulated sugar and cocoa powder in separate bowls and set aside.
- Sift measured powdered sugar almond flour, and cocoa powder together into the same bowl. Stir until incorporated and set aside.
- Pour measured egg whites into the bowl of a stand mixer (this can also be done with a hand mixer). NOTE: Make sure the bowl and whisk attachment are completely clean before whisking the whites
- Whisk egg whites until foamy, then add a dash of lemon juice to help stabilize the meringue. THEN turn the mixer up to medium speed and slowly whisk in superfine/granulated sugar. Mix for two minutes until fully combined. (This would also be the time to add gel food coloring for macarons other than chocolate. THEN turn the mixer up to high and mix whites until stiff peaks form. I find this takes about 2-4 minutes. The egg whites shouldn’t be overly stiff, but should hold when tested.
- Pour almond flour, powdered sugar and cocoa over the stiff meringue and with a rubber spatula begin folding the dry mix into the egg whites. It will take several folds and some muscle to incorporate the meringue and dry mix to form the batter. Fold the batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off the spatula. Give the bowl half a turn with each fold. You’ll know it’s ready when the batter runs off the spatula like slow moving lava.
- Be careful not to over mix!
- Transfer batter into prepped piping bag(s).
- Pipe 1 1/2 inch circles about one inch apart on the parchment/siplat lined baking sheet. Be sure to hold your piping bag directly above your baking sheet when piping the rounds rounds. Continue to pipe rounds until you’ve filled an entire baking sheet.
- Gently lift the tray of piped macarons up and tap them on the counter to release air bubbles.
- Sprinkle shells with graham cracker crumbs.
- IMPORTANT: Before placing macs in the oven, give them time to rest, until a skin forms. This can take anywhere from 10 to 30 minutes depending on humidity. Test by touching the piped macs with a clean finger. They should be dry to touch.
- Preheat oven to 300 degrees.
- Once the macarons have formed a skin, place 1 sheet at a time in the middle rack of the oven and bake for 12-15 minutes.
- You can test whether or not the macarons are done by gently touching either side of the baked shell. If it wiggles at all on the baking sheet, it will need another minute or two in the oven.
- Remove baked shells from the oven and allow a few minutes to cool before transferring them from the baking sheet to a cooling rack.
- Gently remove from parchment paper/silpat and transfer to a cooling rack.
- Repeat same steps for baking the remaining macarons.
- Allow macarons to cool completely.
Macaron S’mores Assembly
- Toast marshmallows.
- Place toasted marshmallows on top of the bottom of a chocolate graham macaron shell.
- Place a chocolate square on top of the toasted marshmallow.
- Top with a second macaron shell to create a s’more sandwich.
Keywords: macarons, french macarons, s'mores, marshmallow, chocolate, recipe