S’mores Macarons

Instructions

• 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.
• Enjoy!