We’re taking glamping to a whole new level! I love making macarons but they are so finicky. Never, and I mean never, have I had a batch turn out this well. I even made them in a less professional way. I really didn’t weigh out ingredients except to see how much my egg white weighed.
Originally I intended to make a chocolate ganache for the chocolate but had some issues with my melting chocolate and ended up making a chocolate buttercream frosting instead. They are still delicious but need to be kept in the refrigerator or they will begin to melt. I also wanted to toast the marshmallows with my creme brulee torch but it wasn’t working either! That’s just 2020 I guess.
So here we go, I took so many notes while making these but I still hope they will be precise enough for you to make them as well. Enjoy!
- 1 cup powdered sugar
- ½ cup almond flour
- ⅓ cup crushed and sifted graham crackers about 4 full pieces
- 2 egg whites at room temperature about 67 grams
- ¼ cup granulated sugar
- ½ cup unsalted butter room temperature
- ¼ cup cocoa powder
- 2 ½ cups powdered sugar
- ½ teaspoon pure vanilla extract
- 2-3 tablespoons of milk
- 1 cup marshmallow fluff
- In a medium size bowl, sift powdered sugar and almond flour. Using a whisk gently mix them together with graham cracker and set aside.
- Using a stand or hand mixer begin to beat the egg white in a large bowl. The stand mixer bowl will be just fine. Gradually increase the speed until it is on high.
- When the egg white begins to froth, add the granulated sugar and continue mixing until you achieve stiff peaks.
- In two batches gently begin to fold in the dry ingredients. I prefer the scrape and turn the bowl method but do whatever suits you. However, be careful to not over mix.
- Fill a piping bag with a small round tip.
- Line the baking sheets with silicone baking mats. Begin piping the shells leaving about an inch between each. Try to make them the same size to the best of your ability or use a guide.
- Once you have piped the shells, give the baking sheet a few good smacks on the countertop or floor. I’m serious about this step. It helps release all the air bubbles so you can get those nice feet on the shells.
- Let your shells sit for about 30-60 minutes until they form a stiff exterior. You’ll know they are ready when you gently touch them and no batter is left on your finger. The length of time will depend on the temperature of your kitchen.
- Once they are ready, bake them in a preheated oven at 300 degrees for 16-18 minutes.
- When the shells are baked, let them be. When the silicone mat is cooled enough to touch, move the entire mat with the shells onto a cooling rack. When they are fully cooled, they can be removed and are ready for assembly.
- Whip butter until creamy then slowly add the cocoa powder and continue mixing until combined.
- Add vanilla and powdered sugar and mix. Be sure to scrape the bowl as needed.
- Stream in milk until you reach the consistency you want.
- Place in a piping bag and refrigerate for 10-15 minutes or until slightly stiff. This will help assembly.
- Match up the shells with two that are most similar in size.
- Pipe the chocolate buttercream and marshmallow fluff on either side.
- Gently put the two sides together. Store in the refrigerator until ready to eat and enjoy!