Best 8 Smores Macarons Recipe By Tasty Recipes

HOW TO MAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and beat until incorporated. Add the food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
• Transfer the macaron batter into a piping bag fitted with a round tip.
• Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
• Pipe the macarons onto the parchment paper in 1½-inch (3-cm) circles, spacing at least 1-inch (2-cm) apart.
• Tap the baking sheet on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
• Preheat the oven to 300˚F (150˚C).
• Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper.
• Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: In a large bowl, add the butter and beat with a mixer for 1 minute until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream, 1 tablespoon at a time, and beat to combine, until desired consistency is reached.
• Transfer the buttercream to a piping bag fitted with a round tip.
• Add a dollop of buttercream to one macaron shell. Top it with another macaron shell to create a sandwich. Repeat with remaining macaron shells and buttercream.
• Place in an airtight container for 24 hours to "bloom".
• Enjoy!

S'MORES MACARONS RECIPE BY TASTY

Steps:

• Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a "shell" before baking into the oven.
• Preheat the oven to 300˚F (150˚C).
• Whisk the egg whites until they stick to the bowl.
• Add the sugar to the whipped egg whites and beat until stiff peaks form.
• Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Bake for 20 minutes.
• In a bowl, add the hot cream and chocolate chips and whisk to combine.
• Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
• Pipe filling onto the macaron shells.
• Place a marshmallow between two macaron shells, creating a sandwich.
• Gently place a skewer into the macarons, then lightly toast with a torch.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

S'MORES MACARONS

Steps:

• Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
• Line two baking sheets with parchment paper or silicon mat.
• I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
• Measure out all of the ingredients.
• Sift the powdered sugar, almond flour, and cocoa powder together. Set aside.
• Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
• Make sure the bottom of the bowl isn't touching the simmering water. You don't want the egg whites to cook.
• Transfer the syrup to the bowl of a stand mixer.
• With the whisk attachment, start whisking the mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy.
• Raise the speed to high for a few minutes until stiff peaks are formed. Once the meringue get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
• Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird's beak shape, but shouldn't be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
• Pour the sifted powdered sugar, almond flour, and cocoa powder into stiff whites.
• Start folding gently forming a letter J with a spatula.
• Add the food coloring at this point, if using. You can add a bit of brown food coloring to enhance the color of the shells if you want to.
• It's time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
• First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that's one indication that it might be ready.
• There's another test you can do. I call it the Teaspoon test.
• Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
• If the batter stays stiff, forming a point and doesn't spread out a bit, I start folding a little bit more, about 3 folds.
• Test again.
• Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper or baking mat, I transfer my mixture to the piping bag.
• You don't want your batter to be too runny either. So be careful not to over mix. It's always best to under mix and test several times until the proper consistency has been achieved.
• The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
• Transfer the batter to a piping bag fitted with a round tip.
• Place the piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
• Once you've piped as many circles as you can, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
• Use a toothpick to gently poke any bubbles of air that may have formed on the surface of the macaron shells.
• Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You'll know they're ready when you gently touch the surface of a macaron and it seems dry.
• Pre-heat the oven to 325Fº.
• Bake one tray at a time.
• Bake for 5 minutes, rotate tray.
• I bake each tray for a total of 18-20 minutes.
• When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
• If you try to move a macaron and it feels jiggly, it needs to keep baking.
• Remove from the oven and bake the other tray.
• Let the macarons cool down before proceeding with the filling.
• Chop the chocolate very finely. Place it in a bowl.
• Heat the heavy cream in a small pan over medium heat, or in the microwave. No matter what method you choose, be very careful not to boil the heavy cream.
• Pour the hot cream over the chopped chocolate. Let it stand for a minute.
• Whisk until completely melted.
• Let it come to room temperature and cool down completely before using to fill the macarons.
• If you choose to make the ganache before and store it in the fridge, then let it come to room temperature before using, or microwave for about 5 second intervals, and stir in between, until you can obtain a softer consistency.
• Mix all the ingredients, except for the vanilla extract together in a bowl.
• Set the bowl over a pot of simmering water over medium heat, not letting the water from the pot touch the bottom of the bowl.
• Whisk the mixture non-stop while it sits in the double boiler.
• Keep whisking over simmering water until it reaches 140Fº.
• That way the egg whites will be in a safe temperature to be consumed.
• Transfer the syrup to the bowl of an electric mixer.
• Whip with the whisk attachment for about 5 minutes on high speed, until stiff peaks form, and the meringue is glossy.
• Add the vanilla and mix to combine.
• The meringue frosting has to be piped immediately after being made. It will last for quite a bit of time once piped and it will hold a nice shape, however, if not piped it will start to flatten and lose air as it sits, and you will have a hard time piping it later.
• Dip each top shell in the melted chocolate and top with the crushed graham crackers, and let the shells dry.
• Place the Marshmallow Frosting in a piping bag with a small round tip.
• Pipe a ring of Marshmallow Frosting around the edges of the bottom shells.
• Use a blow torch to toast the marshmallow frosting if desired.
• Place the ganache in a piping bag and snip the end of the piping bag with scissors, and pipe the ganache in the middle of the marshmallow frosting.
• You can also use a spoon to do this.
• If the ganache is warm, it will melt the marshmallow frosting.
• Place a chocolate dipped shell on top.
• These S'mores Macarons will store quite nicely in the fridge for up to 7 days. They can also be frozen for up to a month or so.

S'MORES MACARONS

Steps:

• Line baking sheet with a silpat mat or parchment.*
• Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
• Sift and discard any bits that won't pass through the sifter. Set aside.
• Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
• Fold the dry mixture into the meringue.**
• Pour the batter into a piping bag fitted with the 1A tip.
• Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired.
• When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
• Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
• Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
• While macarons are drying, make the ganache and marshmallow fluff.
• Let cookies cool completely before removing from pans.

S'MORES FRENCH MACARONS

Steps:

• Preheat oven to 300F degrees F.
• Sift together almond flour, crush graham crackers and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie.
• Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until peaks form that stands upright.
• Fold flour/powdered sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won't have feet. If you over mix, your macarons will be flat and won't have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding.
• Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
• Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be "tacky" to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can't spread out in the oven, and are forced to rise up, which is what creates the feet.
• Bake for 20 mins. Meanwhile mix the filling.
• In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium-high speed until smooth. Turn off mixer and sift in powdered sugar 1 cup at a time; beat on low speed to start, then increase speed to medium to incorporate. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
• In a small saucepan, bring the heavy cream & vanilla to a boil . Remove saucepan from heat once it reaches a boil. Pour hot cream over chocolate chips in a medium bowl. Stir until completely melted and smooth. Allow to cool and thicken to a piping texture. For quicker hardening, place bowl of ganache in the refrigerator for several minutes. Check frequently as it can harden quickly.
• Transfer marshmallow buttercream to a pastry bag and chocolate ganache to another, fitted with a small tip (about ¼ " in diameter). Reverse cookie shells on their backs, and pipe a small mound of each filling on one of them. Top with the other shell and you have your French Macaron!

PANCAKE MACARONS RECIPE BY TASTY

Steps:

• Make the macarons: In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt and process on low speed, until extra-fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
• In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt on medium-high with an electric hand mixer or in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
• Add the vanilla and golden yellow gel food coloring and beat until just combined.
• Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons with jagged edges and you can make a figure 8 while holding the spatula up. Transfer the macaron batter to a piping bag fitted with a medium round (#12) tip.
• Grease 2 rimmed baking sheets with nonstick spray and place a piece of parchment paper over each sheet, using the spray to help adhere the parchment to the pans.
• Pipe the macarons onto the parchment paper in 2½-inch (6¼-cm) circles, spacing at least 1 inch (2 cm) apart. You should have 8 per pan. Tap the baking sheets on a flat surface 5 times to release any air bubbles.
• Let the macarons sit at room temperature for 1-2 hours, until dry to the touch.
• Preheat the oven to 300°F (150°C).
• Bake the macarons for 27-30 minutes, until the feet are well-risen and the macarons don't stick to the parchment paper when lifted. Transfer the macarons to a wire rack to cool completely before filling.
• Make the buttercream: Microwave the maple syrup in a medium heat-proof glass bowl for 90 seconds on high power. Let the syrup cool for at least 20 minutes, until warm but not hot. Warning: the syrup and bowl will be very hot; use caution.
• In a large bowl, cream the butter with an electric hand mixer on high speed for 1 minute, until light and fluffy. Sift in the powdered sugar and beat until fully incorporated. Add the vanilla and beat to combine. Add the cream and beat to incorporate.
• Add the cooled maple syrup to the buttercream and beat on high speed until smooth, scraping the sides as needed. Note: If the syrup has cooled to the point of hardening, microwave in 5-second intervals until pourable.
• Transfer 1 tablespoon of the buttercream to a small bowl. Add the yellow gel food coloring and stir until combined. Spread the yellow buttercream in a thin, even layer, about 2½ inches square, on a piece of parchment paper. Cover with another piece of parchment paper and smooth. Transfer to the freezer until ready to assemble the macarons.
• Transfer ⅔ cup of the maple buttercream to a medium bowl. Add the brown gel food coloring and stir until combined.
• Transfer ¼ cup of the remaining uncolored maple buttercream to a piping bag fitted with a small open star (#14) tip. Transfer the remaining uncolored buttercream to a piping bag fitted with a medium round (#12) tip. Set aside.
• Spread about 1 teaspoon of brown buttercream onto the rounded tops of half of the macaron shells, leaving a ¼ inch border around the edges. Use a clean paintbrush to carefully (the macaron shells are fragile) clean up the edges of the buttercream.
• Use the maple buttercream in the piping bag fitted with the round tip to pipe a thin swirl of buttercream on the rounded tops of the remaining macaron shells, leaving at least a ½ inch border around the edges.
• Place a brown-painted macaron shell on top of each buttercream-frosted macaron shell.
• Place the macarons in an airtight container for 24 hours to "bloom," prior to decorating, if desired.
• To decorate, use the maple buttercream in the piping bag fitted with the round tip to pipe about 2 teaspoons of buttercream on top of 4 macaron stacks to look like whipped cream. Use the tip of a butter knife to make a small well in the center of the buttercream. Scoop about 1 teaspoon of blueberry jam into each well. Use the tip of the knife to help the jam flow over the edges of the "whipped cream."
• Remove the yellow buttercream sheet from the freezer. Peel off the top layer of parchment. Use a sharp knife to cut the buttercream into 12 squares (they will be fragile). Run a butter knife under the squares to release from the parchment and use the flat side of the knife to transfer 2 butter pats to the top of each of the remaining 4 macaron stacks (don't use your fingers; the buttercream will soften quickly.) Use the maple buttercream in the piping bag fitted with the open star tip to pipe "whipped cream" next to the butter pats. Sprinkle each stack with ½ teaspoon mini chocolate chips. Note: If chocolate chips aren't sticking to the macarons, apply a small dot of buttercream on the bottom of each chip.
• When ready to serve, transfer the macarons on a serving platter and pour maple syrup over the top.
• Enjoy!

CHOCOLATE MACARONS RECIPE BY TASTY

Steps:

• Sift the dry ingredients together in a medium bowl.
• In a separate bowl, beat egg whites until frothy and gradually add the granulated sugar. Beat until stiff peaks form.
• Add about half of the dry ingredients to the egg whites, fold until mostly combined, and slowly add the other half. Pipe mixture onto a silicon mat in 1-inch circles.
• Tap the tray a couple times on a hard, flat surface to remove air bubbles.
• Let them sit at room temperature for about 30-60 minutes (until dry to the touch) and bake for 16-17 minutes at 300°F.
• Serve.
• Enjoy!

SMORES MACARONS RECIPE - (4.5/5)

Steps:

• Heat oven to 350 degrees. Line bake sheet with parchment. To make macaron cookie Trace out 1 inch circles on parchment and set this aside as a "master copy". Reserve two extra sheets of parchment and set aside. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer. Place graham crackers in a food processor and pulse until finely crumbed. Add in remaining dry ingredients and process for two minutes and then push it through a fine mesh sieve to sift. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don't worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready. To make marshmallow frosting Combine egg whites and sugar in a stand mixer bowl and place it over-not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes. To make chocolate glaze Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached. Assembly Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect. Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.