Silicon baking mat (recommended) or parchment paper
Graham Cracker Shells
60gramsegg whites~2 large eggs (room temperature)
23gramsgraham cracker crumbs~1½ graham crackers
⅓cupsemi-sweet chocolate chipsgood quality
¼cupheavy whipping cream
30gramsegg whites~1 large egg (room temperature)
⅛teaspooncream of tartar
Graham Cracker Shells
Weigh the graham crackers into a food chopper and pulse until crumbly. Then, weigh and add the almond flour and powdered sugar into the food chopper and pulse for a few more seconds.
Transfer the graham cracker mixture into a sifter over a bowl and sift out/discard any large chunks. Then, transfer back into the food chopper and pulse again for 5-10 seconds. Repeat sifting and chopping 1-2 more times until it's a fine mixture. Set aside.
Weigh the egg whites & sugar into the bowl of a stand mixer (or large heat-resistant bowl). Place the bowl over a pot with ~½ inch of simmering water and whisk constantly until the mixture reaches around 100°F (it should look like a transparent syrup underneath white bubbles).
Transfer the bowl to the stand mixer fitted with a whisk attachment (or remove from heat and use a hand mixer). Whisk on low speed for a minute, and then increase the speed 1-2 notches every 3-5 minutes. Once the meringue starts to get white and somewhat thick, add the vanilla extract. Continue increasing the mixer to full speed and whisking until it reaches soft peaks. (Soft peaks are thick but still a bit droopy when lifted).
Gently fold ½ of the graham cracker mixture into the meringue, then add the remaining ½. Continue folding until the batter is smooth and creates a figure 8 without breaking when it trickles down from the spatula.
Pour the batter into a pastry bag with a medium round piping tip. Pipe circles on a silicon mat (or parchment paper) on a baking sheet by placing the piping tip at a 90° angle from the sheet, about ¼ inch away, and squeezing until the circle is 1-1½ inches in diameter.
I recommend wearing earplugs for this-Carefully lift the pan of shells ~6 inches and drop it onto your counter 5 times. Smooth out any air bubbles with a toothpick, and then drop it a few more times. Let the shells rest at room temperature until they're smooth & dry to touch (~40-50 minutes).
Preheat oven to 315°F while the macaron shells are resting.*
Bake macarons for 12-14 minutes. The shells should be just slightly noticeably tan around the edges and firm on top. Let them cool on the baking sheet completely.
Place the chocolate chips in a small glass or metal bowl.
Heat the heavy whipping cream in the microwave until it starts to simmer. Then, pour it over the chocolate chips so that they're completed covered. Place a plate on top of the bowl to trap the heat inside for 5 minutes.
Remove the plate and stir the mixture in a circular motion with a rubber spatula, starting from the center of the bowl and working your way to the edge. It will take about a minute or so, but the mixture will turn into a smooth chocolate ganache.
Let the ganache sit out or in the refrigerator (stir occasionally) until it's thick. Then, transfer to a piping bag. (No piping tip needed, just cut the tip so that the opening is about ½ inch in diameter.)
Weigh the egg whites, sugar and cream of tartar into a medium-sized heat resistant bowl. Place the bowl over a pot with ~½ inch of simmering water and whisk constantly until the mixture reaches 140°F. Remove from heat and whisk with a hand mixer, just like the shell's meringue. When the meringue is thick and white, add the vanilla. Continue whisking at high speed until it reaches stiff peaks. (Stiff peaks are thick and sturdy).
Transfer the marshmallow fluff to a piping bag with a piping tip of your choice (I like using a star tip).
Assembling the Macarons
Pipe a dime sized ball of chocolate ganache into the center of a macaron shell. Swirl marshmallow around the chocolate. (Or, pipe a circle of chocolate ganache around the edges of the shell and then pipe a dollop of marshmallow on the inside.)Optional: carefully torch around the marshmallow cream.Place an empty shell on top of the fillings. Repeat for all macarons.
*Oven temperature is important for macarons to rise correctly. Keep an oven thermometer so you can check its temperature before & throughout the baking process. Optimal macaron baking temperatures can also vary by oven, but should be between 300-325°F.Store macarons in an airtight container in the refrigerator for up to 1 week.
Keyword Chocolate, Ganache, Macarons, Marshmallow, S'mores, small batch, swiss method