I have always wanted to make my own macarons. I have also always been a little too intimidated by the process. That was, until, I met a representative from Mastrad who gave me something to help me along. After a few tears and a few mistakes, on my second attempt I was able to make it happen. This article is my assurance to you that it can be done. Learn from my mistakes. Today we’re making smore’s macarons!
Disclosure: The Mastrad Macaron Kit featured in this article was given to me as a free sample. All opinions are my own. This article includes Amazon affiliate links. Thanks for your support!
They Sure Do Taste Good
Macarons are one of my family’s favorite treats. Every time we go to a location that has them, we make sure to grab a few to bring back home. I’ve also looked into making them a couple of times myself but have always been too intimidated by the lengthy process to begin. From what I had read, everything needed to be done precisely in order to get them to turn out. I’ve always been more of an “eh, that looks about right” kind of baker.
As it turns out, my desire to eat macarons more often got the best of me. I’m weak.
So here it goes. I attempted to make my very first batch of smores macarons and at first, I did not succeed. They were crap. They looked like I poured egg yolks on a cookie sheet and then burnt them in the oven. Oh, how I wish I would have taken a photograph. I’m kicking myself for that. You’ll just have to simply imagine me crying and I dump 3 hours worth of work into the garbage instead.
However, even though at first I failed miserably, I didn’t give up. I learned from my mistakes and gave it a second go. The second batch sure did taste good and my cheerful display of the running man moves in the kitchen also gave the neighborhood kids quite a laugh! So, we all win.
That brings me to where I am now, laying out all of my mistakes on the table so we can all get to eating macarons a little bit quicker.
Making Macarons | If I Had Only Known
1. Use an electric beater.
On my first attempt, I went at it with a handheld whisk. Sure, you can laugh. After about 5 minutes of the nonstop whisking waiting for the stiff peaks to form, my arm caught fire. It was terrible. An electric beater on high speed works a LOT better.
2. Stiff peaks take a long time to form.
I didn’t realize it would take that long. A couple of times I thought that maybe I had over beat the eggs and thought about giving up. I didn’t and after a little while, I finally realized what stiff peaks looked like. Be patient.
3. Use the right utensils.
Having the right tools to do a job is important. For this recipe, I found that using the macaron kit from Mastrad helped me out a ton! It helped me know how much batter to put on the cookie sheet. It also helped me pipe the batter out evenly. For macaron newbies, like myself, this type of guidance felt comforting and needed.
4. Don’t overfill the spots.
One thing I loved about the macaron kit from Mastrad was how perfectly it marked the fill spots. In the center of the circle, on the baking sheet, there is a little dot. I simply piped enough batter into the circle to cover that dot and it seemed to fill in the entire circle perfectly. There was no guessing. All of my macarons came out the same size, which is an essential part of making macarons.
5. Don’t give up.
I needed someone to tell me this as I was dumping my first batch into the garbage. It gets easier and if I can do it, you probably can too! Seriously, measuring spot on, not mixing too hard- these things almost got the best of me. Don’t give up!
Smores Macaron Recipe
We decided to combine our two favorite tastes into one. For the cookie, we followed the basic recipe for making macarons. For the cookie, I kept it simple with a chocolate ganache and premade marshmallow creme. A pretty easy combination for a macaron first timer!
2 cups powdered sugar
1 cup almond flour
3 large egg white (room temp)
1/4 tsp. cream of tartar
pinch of salt
1/4 cup granulated sugar
1 tsp pure vanilla extract
1/4 cup heavy cream
1/2 cup milk chocolate baking chips
Preheat over to 275 degrees.
Begin by shifting the almond flour together with the powdered sugar. Set aside.
In a separate bowl, combine egg whites, cream of tartar, and salt. Beat the mixture on high speed until it starts to get foamy (this happens pretty quickly). Without turning off the beater, add in the sugar and continue to whisk until soft peaks have formed. This takes a little while, remember.
Once the soft peaks have formed, add the vanilla and continue to beat on high until stiff peaks have formed.
After the egg mixture has reached stiff peaks, carefully fold in the flour mixture. To do this, use a spatula and carefully work your way around the outside of the bowl, folding the mixture inward. The idea is the wet the flour mixture but not over mix the batter. You want to keep the fluff of the eggs intact.
Once the flour has been incorporated, place the batter into the Mastrad piping bag and begin to fill the circles on the mat included in the macaron kit. The mat should be first placed on a cookie sheet for stability. To fill the mat correctly, I simply covered the little circle in the middle and it spread out to cover the circle on its own.
Leave the macarons to sit at room temperature for 30 minutes. After 30 minutes the batter should no longer stick to your fingers when you touch it.
Almost There. . .
Move the macarons into the oven and bake for 18-22 minutes. My macarons started to brown slightly but I’m told that means I overcooked them just a bit? They still tasted good, just a little on the hard side.
Once the macarons have cooked, remove them from the oven and place them on a cooling rack.
In a microwave safe cup, warm the heavy cream for 1 minute or until it is just about to reach a slight boil. Remove the cream from the microwave and add in your chocolate baking chips. Stir.
Place the marshmallow cream into a cleaned Mastrad piping bag and add a dollop, plus a drizzle of ganache to the bottom sides of the macarons. Sandwich the fillings between two macarons and you’re done.
I like to store my macarons in the fridge to keep them fresh.
Whew – and we’re done. I never said making macarons was easy! Was it worth it? I think so.
Have you ever made macarons? How’d they turn out? What advice do you have for a newbie macaron maker? Tell me in the comments.
Get the tools I used here: