S’more Macaron

Recipe

Created by
  • David Piquard - Executif pastry chef, Director of Gaby et Jules (www.gabyetjules.com)

Macaron shells

Ingredients Preparation
  • 450g
    confectioner's sugar
  • 450g
    almond flour
  • 153g
    egg white
  • 450g
    sugar
  • 162g
    water
  • 153g
    egg white
  • 1/2spoon(s)
    cream of tartar
  • Q.S.
    crushed Graham crackers

Combine confectioners’ sugar and almond flour in a large bowl and add egg whites and set aside. Meanwhile, cook the sugar and water at 117°C. While the sugar and water is cooking, start mixing the egg whites and the cream of tartar at medium speed. When the sugar and water mixture reaches 110ºC, turn up the mixer to full power and add half of the sugar syrup to the egg whites/cream of tartar mixture. When it is combined, add the remaining half of the sugar syrup and beat at medium power until combined, then beat at full power until the whites are slightly less hot but not too cool. Add half of that meringue to the almond flour mixture, mixing well, and then add the rest using the macaronage technique until it makes a ribbon (still liquid but not too runny). Pour into macaron shapes on a sheet tray and lightly sprinkle with the crushed graham crackers. Let the macarons set up for at least a half hour until the tops of the macarons are dry enough to bake. Bake in a 160ºC  oven for 10 to 15 minutes.

Marshmallow fluff

Ingredients Preparation
  • 50g
    water
  • 92g
    sugar
  • 157g
    glucose syrup
  • 58g
    egg white
  • 0.6g
    cream of tartar

Place water, sugar, and glucose syrup in a pot and bring to a boil. Meanwhile, place egg whites and cream of tartar in a mixer. When the sugar syrup reaches 107ºC, then begin whipping the egg white mixture and continue until soft peaks form, about 3 to 4 minutes. When the sugar syrup reaches 116ºC, pour it slowly into the egg white mixture, beating at medium speed until the mixture cools and thickens. Set aside until ready to assemble the macarons

Alto el Sol Ganache

Ingredients Preparation
  • 55g
    staboline
  • 145g
    milk
  • 230g
    Alto El Sol
  • 215g
    butter stored at ambient temperature

Bring the staboline and milk to a boil, then pour one-third of the mixture at a time over the chocolate, mixing each time. Finally, emulsify with the butter when the mixture reaches a temperature of around 40/50ºC. Set aside until ready to assemble the macarons.

To assemble the macarons

Carefully spread some ganache in a circle, evenly, on the inside of each macaron shell. Next, add some Marshmallow fluff in the middle, topping with the other shell. Keep refrigerated until ready to serve.

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