Ingredients
1 c. powdered sugar
2 oz. almonds
1 tsp. graham cracker crumbs
3 tbsp. unsweetened Dutch-process cocoa powder
2 large egg whites
5 tbsp. granulated sugar
Marshmallow Frosting
graham cracker crumbs
Preparation
Step 1Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1 to 2 inches).Step 2Place the powdered sugar, pulverized almonds, 1 teaspoon crumbs, and cocoa in a food processor. Pulse for 2 minutes, or until uniform. Stir the bottom of the bowl to fully incorporate all of the mixture. Pulse again as necessary.Step 3In the bowl of a stand mixer, make a meringue by beating the egg whites until soft peaks form. While whipping, add in the granulated sugar until stiff peaks form, about 2 minutes. You should be able to turn the bowl upside down without the meringue moving.Step 4Carefully fold the dry ingredients, in two batches, into the meringue with a rubber spatula. When the mixture is just barely uniform, scoop the batter into the pastry bag.Step 5Pipe the batter on the parchment-lined baking sheets in 1-inch circles, leaving roughly 1 inch in between. Rap the baking sheet firmly on the countertop to flatten the macarons, then allow to rest for 20 minutes.Step 6Bake for 15 to 18 minutes; remove from the oven and allow to cool on a baking sheet. Once cooled, fill by piping or spreading each macaron with a bit of frosting and a sprinkle of graham cracker crumbs.
Excerpted from: The S’mores Cookbook by Suzan Whetzel, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy the book
