S’more Macaron Recipe

Name: S'more Macaron (Chocolate Macaron)
Prep time: 60 min
Cook time: 21 min
Total time: 81 min
Yield: 6
Cuisine: Korean
Ingredients: Coque; 50g Almond powder; 40g Powdered sugar; 1g Cocoa powder; 40g Egg white; 40g Sugar; Filling; 120g Chocolate; 60g Whipping cream; 1 Egg white; 60g Sugar; 1g Vanilla extract; Decoration; Chocolate pen; Crushed Digestive cookie

Chocolate Macaron

by Cooking Tree 2022-10-10

written by Cooking Tree Published: 2022-10-10Last Updated on 2022-10-04

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Cooking Tree will show you how to make a homemade version of this delectable recipe for S’more Macaron (Chocolate Macaron).

I made plump and sweet S’more macarons by sanding marshmallows and ganache~

You can make it by melting commercially available marshmallows, but it’s not soft, so making it yourself makes it look pretty and it’s not as difficult as I thought.

Both marshmallows and ganache are sweet, so I think it’s good to eat them when you want to eat really sweet macarons~^^

If you eat it chilled in the refrigerator, the marshmallows will be chewy and the chocolate will be thick, so it has a good texture and is easy to eat.

I burned the marshmallow filling with a torch, but if you don’t have a torch, you can omit it.
It’s small and chubby, so it’s cute to collect several of them~*^^*

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

S'more Macaron (Chocolate Macaron)
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Rating: 5.0/5
( 93 voted )

Serves: 6 Prep Time: 60 Minutes Cooking Time: 21 Minutes 21 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Coque

50g Almond powder
40g Powdered sugar
1g Cocoa powder
40g Egg white
40g Sugar

Filling

120g Chocolate
60g Whipping cream
1 Egg white
60g Sugar
1g Vanilla extract

Decoration

Chocolate pen
Crushed Digestive cookie

Instructions

Mix almond powder, sugar powder, and cocoa powder and sieve twice to prepare. (Please throw away the remaining coarse almond powder to make a smooth coke~)
While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
After panning and flattening in an oven pan, dry at room temperature for 1 hour, then bake in an oven preheated to 160°C for 5 minutes, or in an oven at 130°C for 10 minutes.
Melt the chocolate and whipped cream in the microwave for about 40 seconds, then cool it and put it in a piping bag.
After mixing egg white and sugar, put it in a pot of boiling water and boil for 5-6 minutes, stirring until the sugar is completely dissolved and sticky.
Whip with a hand mixer until soft horns, and place in a piping bag.
Squeeze the marshmallow filling on the coke and put the coke with the ganache on top, and sprinkle the chocolate pen and crushed Daize cookies on the top.

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