S'mores Macarons - Swiss method
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- Опубликовано: 5 июл 2020
- S'mores Macarons filled with Marshmallow Frosting and Milk Chocolate Ganache. Using the Swiss method.
Chocolate Macaron Shells
100 grams egg whites 3.5 oz
100 grams white sugar 3.5 oz
96 grams almond flour 3.4 oz
75 grams powdered sugar 2.64 oz
14 grams cocoa powder 0.8 oz
Food coloring a few drops of brown, optional for color
Chocolate Ganache
4 oz chocolate 113 grams, about 3/4 cup chopped chocolate or chocolate chips- you can use dark, semi-sweet, or milk chocolate
1/3 cup heavy cream 80 ml
Marshmallow Frosting
2 egg whites
1/2 cup granulated sugar (100 grams 3.5 oz
1/4 tsp cream of tartar
1/8 tsp fine sea salt
1 tsp vanilla extract
To decorate the top
3 oz melted chocolate
1/4 cup graham cracker crumbs
Ps. At the 2:57 mark I say quick slow motion when I really meant to say quick swift motion! hehe! Oops!
Full recipe: www.piesandtacos.com/s'mores-...
Over 70 Macaron recipes: www.piesandtacos.com/category...
This looks soooo delicious
Love your videos! Hope to try your recipe soon.
Thank you so much :)
They look beautiful & delicious !!!
thank you so much :)
Thank you so much!! Love it
thank you :)
Okay low key had to watch the making the ganache part more than once because it was so satisfying to watch 😅😍 These look SO beautiful, my friend!!
thank you so much!!!
Trying this recipe this weekend! Your videos are my absolute favorite! So detailed! What spatula do you use?
Hi, can these smores macarons be shipped? If so, how would you recommend doing that? Freezing first, then shipping with ice pack or just shipping in airtight container? I'd love to make these and ship them for the holidays. Thanks!
I love your demonstration on making the macarons what got you into making them. And do you have your own shop..😊
I've never really liked s'mores, but then I made them with a type of ginger biscuit I found at Save On Foods instead of using the Graham crackers, and I used part of a Caramilk chocolate bar instead of a regular chocolate bar, and they tasted so much better. I made them for a bunch of people and children, and they all agreed that they were much better than regular S'mores. I'd recommend making a kind of macaron that uses things like that instead of regular Graham crackers and regular chocolate. I think they'd be so much better. I do like that you made a marshmallow/meringue frosting and then toasted it, though, because I've seen some people just use regular buttercream or regular buttercream with marshmallows melted into it... which wouldn't really be like actual marshmallows...
I had a hard time getting my batter to flow when piping. It still came out, but it didn't want to spread out or smooth out when I let it sit or banged the tray. Do you think a longer macaronage would fix that?
Always love your vdos. I usually do french method but you’ve inspired me to try the swiss method. Did it today but got concaved macs, was it because i baked at 130C? Do you think i should go higher temp? Thanks
Yes, that's a very low temp. I bake them at 160 celsius.
Can you just use marshmallow fluff as the frosting
Super magnifique et mais sa serait super recette en français merci
Looking forward to making this with my daughter!! Please let me know the brand of your kitchen torch.
Blazer is the name of the brand.
What is the brand of torch you are using or do you have a better recommendation now? Thx much
Hi! An amazing video, I don’t have cream of tarter and a torch gun can you please give me substitutes of these. Thank you
for the cream of tartar you can simply omit it, it's used to stabilize the meringue. Or you can add 1/4 tsp of vinegar or lemon juice when you start whipping the meringue. About the torch gun, I don't know of a substitute, maybe broil the macarons in the oven for a few seconds, however I don't know if that would burn the shells.
Pies and Tacos thank you so much
Hello and thank you for the recipe. I have an electric convection oven. At what temp should I bake my Macarons and for how long?
I recommend experimenting with your oven to find the best temperature. It will be very particular. I recommend starting at 325F, and then going from there. bake until the macarons arent jiggly anymore when you try to move one around. might take 15-20 min. always make sure to have an oven thermometer in the oven, to be able to tell what's the actual temperature in there.
@@PiesandTacos thank you so much for your response. So this is for a convection oven? French or Swiss method? Thanks again
@@MsJennifertorresdiaz regular oven. oh sorry i missed that you were asking about convection. With convection oven you must turn the temperature down by 10%, so turn it down about 30 degrees from what I recommended, so bake them at around 295 or so. You really will have to experiment with different temperatures to find out what works best for your oven.
swiss method
@@PiesandTacos thanks a bunch. Will let you know how it goes. Blessings.
What type of glass bowl are you using? Mines cracked when I tried to double broil
are they really thin? Mine are heavy glass. what kind of bowls are you using?
Will the merengue melt in the fridge? How long does it stay nice before it looses shape? And can these macarons be frozen?
yes it does!!! As long as you make the meringue properly it will hold for a long time, and it will freeze well too!
Can this frosting be kept frozen if making ahead of time for future sale? Ty
if the macarons are filled yes, it will hold up great! even frozen. But not the frosting by itself. It must be piped immediately after making the frosting
@@PiesandTacos thanknyou
Dear Camila, I tried this cocoa macaron recipe, but my shells never dried :-( All your other recipes work for me, so please help, here did I fail? It is never humid here, and I used low fat cocoa powder as well, also halved the cocoa in my second batch, as your blog says. No idea :-( Thank you for your help😇
🕊🌙I was literally just thinking about this lol 🍫🏕💭💚🌌
If I put the marshmallow filling in the fridge, would it just harden and not melt under room temp?
it wont melt at room temperature. it will actually keep really well in the fridge for a few days, but you can keep outside of the fridge for an hour or so, but not because the marshmallow will melt, but because the ganache has heavy cream in it and cant be out of the fridge for too long.
@@PiesandTacos But the meringue marshmallow fluff will keep it’s consistency even in the fridge? Last time I put those jet puffed marshmallow fluff in the fridge, they hardened and dried out. So I was wondering if your meringue recipe will be okay.
@@rogeljantare8282 yes it will be fine in the fridge it wont dry out too much, it will stay fresh for a few days
can someone tell me how to cut this recipe into two🙁 i want to try and make macqrons but i want to try in smaller ingradient
divide the ingredients in grams by two :)
@@PiesandTacos ohh okayy. thank youu for ur help
You should make macarons with just egg white powder; no egg white
No. At least not if this is who i think it is.
@@Joshua-nt9cc do you think I am the vegan teacher…? Nevermind that doesn’t make sense
@@nicoleenders3692 no, i have a cousin by that name.