S’mores French Macarons

French Macaron made with Graham Cracker shell, Italian Meringue, and Chocolate Ganache Filling

The French macaron is made from a meringue that has powdered sugar and almond flour or other kinds of nut flours folded in. The macaron is set out to dry for around 30 minutes to create a shell. Then they are baked at a low temperature for a long time or a higher temperature for a short amount of time with airflow into the oven. This will allow afoot to puff up. Once they are finish baking, you can fill them with any type of filling and sandwich the shells together.

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Recipe: 

Graham Cracker Shell

Ingredients:

65 g sugar

87 g egg whites

85 g powdered graham cracker

150 g powdered sugar

Method of Preparation:

1. Make a common meringue with the egg whites and sugar.
2. Fold in the powdered graham crackers and powdered sugar
3. Pipe onto a slicpad
4. Leave out to dry for 30 minutes
5. Bake at 300 F until dry

Chocolate Ganache

Ingredients:

102 g chocolate

45 g heavy cream

23 g butter

Method of Preparation:

1. Heat up heavy cream.
2. Pour over chocolate.
3. Emulsify.
4. Add butter.
5. Emulsify.
6. Cool.

Italian Meringue

Ingredients:

40 g water

85 g sugar

127 g cornsyrup

45 g egg white

1/4 tsp cream of tartar

Method of Preparation:

1. Heat up 65 g sugar, water, and corn syrup to 230 F
2. Whip egg whites and cream of tartar
3. Once eggs are foamy start adding 20 g sugar.
4. Once the sugar mixture is 240 F, slowy add to eggs.

Assembly 

1. Take two matching shells.
2. One the bottom on, pipe a ring around the inside.
3. Torch meringue.
4. Add chocolate ganache in the middle.
5. Sandwich the cookies together.