85% would make again
featured in Macaron Recipes For Macaron Lovers
October 24, 2019
for 18 macarons
- 1 cup almond meal (90 g)
- 1 ⅓ cups powdered sugar (160 g)
- 90 g large egg white (90 g), cold
- ⅓ cup sugar (70 g)
- ¼ cup graham cracker (15 g)
- 1 cup heavy whipping cream (240 mL), hot to the touch
- 2 cups semi-sweet chocolate chips (350 mL)
- 18 jumbo marshmallows
- Calories 266
- Fat 18g
- Carbs 26g
- Fiber 2g
- Sugar 21g
- Protein 4g
Estimated values based on one serving size.
- Note: This recipe contains higher dry ingredients to wet ingredients ratio, so macarons do not need to form a “shell” before baking into the oven.
- Preheat the oven to 300˚F (150˚C).
- Whisk the egg whites until they stick to the bowl.
- Add the sugar to the whipped egg whites and beat until stiff peaks form.
- Sift powdered sugar, almond meal, and graham crackers to the whipped egg whites. Gently fold ingredients together.
- Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
- Bake for 20 minutes.
- In a bowl, add the hot cream and chocolate chips and whisk to combine.
- Put the chocolate filling in a piping bag and refrigerate for 2 hours, until firm.
- Pipe filling onto the macaron shells.
- Place a marshmallow between two macaron shells, creating a sandwich.
- Gently place a skewer into the macarons, then lightly toast with a torch.
- Refrigerate macarons for another 2 hours before serving.