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Extra Large S’mores Macaron Cake

Katie

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The perfect dessert for summer nights! Gooey marshmallow frosting surrounding chocolate ganache sprinkled with graham cracker crumbs. Can be made as a macaron “cake” or regular cookie size with this recipe.

Makes a great gift for a birthday or an impressive centerpiece for your party buffet. I love making these oversized macarons, such a cute alternative to making a layer cake! Plus they just look so decadent and fancy.

I added some Hershey’s milk chocolate to the ganache to get that “s’mores” taste. You can omit that if it’s not as important to you. The chocolate squares do add a cute decorative element to the top of the cake.

You should have enough batter leftover to make smaller cookies to serve alongside the cake or decorate the top of the giant macaron.

If you have a cooking torch, you can lightly toast the marshmallow frosting for that extra authentic flavor! No worries if you don’t, both ways are delicious.

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S’mores Macarons

Author Katie

Ingredients

MACARON SHELLS

  • 3 egg whites
  • ¼ cup sugar
  • 1 ⅔ cup confectioners sugar
  • ¼ tsp cream of tartar
  • 1 cup almond flour
  • 1 ½ tbsp cocoa powder
  • ½ tsp cinnamon
  • ⅛ tsp cloves
  • ½ tsp vanilla extract
  • Food coloring optional

MARSHMALLOW FILLING

  • 4 egg whites
  • 1 cup sugar
  • 1 tsp vanilla

GANACHE

  • 4 oz semi sweet chocolate chopped into bits
  • ½ cup heavy whipping cream
  • ½ of a Hershey’s milk chocolate bar broken up
  • ½ tbsp butter
  • ⅛ tsp salt

TOPPINGS

  • ½ cup semi sweet chocolate *optional
  • ½ tbsp butter *optional
  • Crushed graham crackers

Instructions

MACARON SHELLS

  • Grind up almond flour in a dry food processor and sift through a sieve with powdered sugar and spices. Do not force it through the sieve.
  • Beat egg whites and cream of tartar on medium / high. Slowly add in granulated sugar.
  • When the soft peak stage is reached add food coloring and vanilla. Mix till stiff peak stage.
  • Add about ¼ the dry ingredients to the egg whites. Fold with spatula till combined.
  • Then add the rest of the dry ingredients and gently macaronage (fold) till “lava” texture is reached. The batter should make ribbons that don’t break when you lift the spatula. Try making a figure 8.
  • Line 2 cookie sheets with parchment, using a tiny dab of batter on each corner as glue.
  • Add batter to a piping bag using a plain round tip.
  • FOR REGULAR SIZED: Pipe about 1 ½” circles, holding the bag perpendicular to the cookie sheet. To break off batter, make a little swirl motion on top.
  • FOR LAYERED CAKE: Pipe three 4” circles. Use the rest to make small 1” macarons.
  • Bang sheet on counter to get rid of bubbles and to help tops get smooth.
  • Let sit for 45 – 60 minutes on the counter uncovered. You should be able to touch the macarons, there will be a skin formed on top.
  • Preheat the oven to 300 degrees F.
  • Bake for 10 – 15 minutes. You should be able to see the “feet”. If you are making the giant macaron cake, bake 5 – 6 minutes more.
  • Let cool completely before piping in the filling. Match up with the same sized tops and bottoms.

MARSHMALLOW FILLING

  • Create a bain-marie to gently heat the egg whites and sugar to 160°F, this makes sure the eggs are safe to eat. Egg whites should still be runny and transparent.
  • Pour the egg whites into a mixer with the whisk attachment. Whip egg white mixture, add vanilla and continue whipping until stiff peaks.
  • Add marshmallow frosting into a piping bag.

GANACHE

  • Heat heavy whipping cream in a saucepan till simmering, DO NOT let it boil.
  • Remove cream from heat, add chocolate, salt and butter. Let the chocolate sit in hot cream for a minute before stirring. Mix until all is melted and combined. Set aside to cool down.

CHOCOLATE TOPPING *optional

  • Melt chocolate and butter in microwave in 30 second bursts. Mix and dip the top shell of a macaron in chocolate. Sprinkle with graham crackers.
  • Pipe a marshmallow circle on a bottom macaron shell. Using a spoon, dribble about a tsp of ganache in the center. Sprinkle with graham cracker crumbs. Place another macaron shell on top to close the cookie sandwich.
  • Let the macarons cure overnight in the refrigerator. When serving let them come to room temperature.