Directions
1. Start by lining two baking sheets with parchment paper. This parchment paper will save your life, trust me.
2. Sift your powdered sugar and almond flour together to remove any lumps. It’s like making sure your kids’ socks match before they go outside—necessary! 3. In a separate bowl, whisk the egg whites until foamy. While the mixer is running, gradually add your granulated sugar until stiff peaks form, much like a soft, fluffy snowdrift.
4. Gently fold your almond mixture into the egg whites, adding the vanilla extract, taking care not to deflate that beautiful foam you’ve just created.
5. Once your batter is mixed, transfer it to a piping bag fitted with a round tip. Form even circles on your prepared baking sheets, sprinkle with these crushed graham crackers, and let them rest for a good 30 minutes. This helps form a skin and is the secret to those perfect macaron feet!
6. While your little beauties are resting, preheat your oven to 325°F (160°C).
7. Bake these macarons for about 10 to 12 minutes. You’ll know they’re done when they’ve risen and set. Let them cool completely—patience is a virtue, after all.
8. Time to fill them! For the marshmallow mousse, simply mix your marshmallow cream with the softened butter until smooth.
9. Form two shells. Fill one half with a small spoonful of your marshmallow filling and the other with a little of this rich chocolate ganache or melted chocolate. Put them together and voilà: s’mores macarons that will make your heart sing.
Variations and Tips
– If someone at your table has a nut allergy, you can substitute pumpkin seed flour or another nut-free alternative for the almond flour.
– For a change, try adding a pinch of cinnamon to your macaron batter for a bit of spice reminiscent of autumn bonfires.
– For adults, a small drop of bourbon in the chocolate can add a surprising depth of flavor. – And remember, making macarons is like raising children: sometimes it’s unpredictable, but it’s always worth it. Don’t get discouraged if they’re not perfect. Each one has its own little personality, and that’s what makes them special. Happy baking!
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