SUNDAY DESSERT #39: S'mores Macarons
COUNTRY OF ORIGIN: France đ«đ·
DIFFICULTY LEVEL: Advanced
INSPIRATION: It's bonfires and s'mores season with just a little added French finesse to this dessert classic.
RECEPTION/COMMENTARY:
Macarons, not to be confused with macaroons, are a very finicky meringue cookie. I think I could write a small book based on all the things I've learned while researching this process. This cookie requires fine ingredients, exact measurements (I recommend using a scale), precise mixing, temperature control (I recommend an oven thermometer to make sure your oven isn't running too hot or cold), and a whole lotta patience. But with the right tools and know how, this beautiful dessert can be yours for the baking. How I can manage these fairly well and not soufflĂ© is beyond me. *shakes head in disbelief* Can you tell I'm still upset about that? đ
For s'mores macarons, I made a graham cracker macaron base with a filling of silky, dark chocolate ganache and a toasted (by broiling) mini marshmallow. The top of the macaron gets covered in a miniscule brushing of honey and then is sprinkled with crushed graham cracker. Uhhhh, yum!!!
Allow me to insert a tangent here. For Christmas, I think I'm going to ask Santa for a culinary butane torch. It's times like these when I'm making something, say, like toasted mini marshmallow on a delicate macaron, when a torch would be highly convenient. I have this thought every time I make crÚme brûlée or grilled cheese sandwiches, too. Broiling can only do so much, you know? I'm a little embarrassed that I still don't have one. Anyway, tangent over.
According to Ham, "Then you scarf." Oh mama. These are good. Like, really good! It's all the best of a s'more, but less messy. And I'm told they taste even better after a day or two because the shell absorbs the moisture from the filling. I'm not sure if these will make it to day two, but maybe. It's a 10! By the way, my favorite part of macarons, besides the incredible taste, is that the little ridge at the base of the cookie are called 'feet'. So you have little cookie feet all over your baking pan when you first take them out. I mean, how cute is that?! đ
**I've included links below with tips and a video tutorial (not my own) on how to make foolproof macarons.
WOULD I MAKE IT AGAIN? Oh I definitely want s'more. And other flavors to try too!
Tips and Tricks:
Video Tutorial:
ComentĂĄrios