Ingredients
- S'MORE MACARONS
- makes about 25 cookie sandwiches
- macarons
- 1 cup graham cracker crumbs
- 1/2 teaspoon ground cinnamon
- 1/2 cup confectioner's sugar
- 1/2 cup light brown sugar
- 3 egg whites
- pinch of salt
- ganache
- 6 tablespoons heavy cream
- 2 finely chopped red shishito peppers, optional
- 1/2 - 3/4 teaspoon ground chipotle, more or less to taste
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 3/4 cup milk chocolate, finely chopped
- 1/4 cup bittersweet chocolate, finely chopped
Preparation
Step 1
* Make the macarons: In a medium bowl, mix graham cracker crumbs with cinnamon and stir to combine. Place ground graham crackers on a cookie sheet and bake, stirring once, until toasted and fragrant, about 10 minutes. Cool, then put graham cracker mixture into food processor with confectioner's sugar. Grind to a fine powder, set aside.
* Finely grind brown sugar in a blender, set aside.
* In a mixer with a whisk attachment, beat egg whites and salt until foamy. Slowly add brown sugar, and continue mixing to a glossy medium soft peaks.
* Gently fold graham cracker mixture into meringue in two or three additions. Once combined, continue to fold until batter has deflated to a glossy, homogeneous mixture with soft peaks.
* Transfer batter into a disposable pastry bag, snip off the tip. On a parchment lined baking sheet/s, pipe even-sized rounds about 1 to 1½ inches in diameter and ¼ inch high, spacing the cookies 1 inch apart. When baking sheet is filled, firmly bang cookie sheet on a flat surface twice. If any peaks are still sticking up, pat peak gently with a lightly moistened fingertip. Allow to sit for 60 - 90 minutes for the cookies to settle slightly. Bake cookies in a preheated 350°F oven for 10 - 14 minutes until cookies are firm on top and just starting to brown on the edges. Cool on cookie sheets.
* Make the ganache: Place chopped chocolates in a glass bowl. In a small saucepan heat cream and spices to scalding and pour over chopped chocolate. [If using shishito, use 7 tablespoons of cream, heat cream, peppers, and spices to scalding then let steep for 30 minutes, reheat to scalding then strain cream before adding to chocolate.] Let sit for 3 minutes. Using a spatula, mix until cream and chocolate are combined. Leave on the kitchen counter for 1 hour or until firm with a frosting-like consistency.
* Assemble the cookies: Pairing cookies of similar size, create 2 rows of tops and bottoms. Pipe about 1 teaspoon of ganache onto the bottom of 1 cookie and place its partner on top. Refrigerate a few minutes before serving. Cookies can be stored for up to 2 days in an airtight container in the refrigerator. Bring to room temperature before serving.