Description
Delicate French macarons with chocolate-kissed shells and a gooey marshmallow filling, finished with melted chocolate and graham crumbs.
Ingredients
Scale
- 110 g (about 1 cup) almond flour (finely ground)
- 200 g (about 1 1/2 cups) powdered sugar
- 90–100 g (about 3 large) egg whites (room temperature)
- 50 g (about 1/4 cup) granulated sugar
- 25 g (about 1/4 cup) unsweetened cocoa powder
- 60 g (1/4 cup) softened butter (for filling)
- 1–2 tbsp heavy cream (to loosen filling)
- 120 g (about 1/2 cup) marshmallow fluff (for filling)
- 60–80 g chocolate chips (for melting and drizzle)
- 2–3 tbsp graham cracker crumbs (for sprinkling)
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper. Sift together the almond flour, powdered sugar, and cocoa powder into a bowl to remove lumps.
- In a separate bowl, whip the egg whites until soft peaks form. Gradually add granulated sugar and whip until stiff, glossy peaks form. Gently fold in the dry sifted ingredients.
- Pipe the mixture onto prepared baking sheets in small circles. Let them rest for 30–60 minutes until a dry skin forms. Bake for 15–18 minutes and cool completely.
- For the filling, beat softened butter with marshmallow fluff, adding heavy cream to reach spreadable consistency. Spread or pipe between two macaron shells and sprinkle graham cracker crumbs into the filling. Melt chocolate and drizzle over filled macarons.
Notes
Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 1 month.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron sandwich
- Calories: 250
- Sugar: 14g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg