Cart total: $ 0.00
Steps to Complete
Make macaron shells: Combine flour and powdered sugar in a medium-sized bowl, sift, and set aside.
Combine granulated sugar and water in a small saucepan and bring to a boil. Using a candy thermometer, measure the temperature until water-sugar mixture reaches 225-degrees F. While waiting on syrup to reach 225, pour two egg whites into the bowl of a standing mixer and over medium-high speed, whip to soft peaks.
When syrup reaches 250-degrees F, slowly pour into the soft peaks of egg whites. Add vanilla extract, and increase speed until mixture is thick and glossy and the mixing bowl is cool to the touch.
While waiting for the egg whites to reach stiff peaks, combine the third white with the flour mixture to make a paste. To this add the meringue, bit by bit, using a folding motion. The "batter" should flow off the spatula in a smooth ribbon.
Transfer the macaron mixture to a piping bag and pipe quarter-sized rounds onto a parchment paper lined baking sheet. Rap tray on the counter top to get rid of any air bubbles. Sprinkle half the macaron rounds with Piroucrisp crumbs. Set aside to dry at least 30 minutes, the longer the better. If they don't dry long enough the finished product could be cracked or not have any "feet", rather than smooth on top with the signature macaron "feet".
Preheat oven to 300-degrees F. Bake macaron shells for 13-15 minutes. Cool completely on the parchment paper before removing.
Make chocolate ganache: Heat cream till it's steaming and pour over chocolate chips. Set aside for a minute and then stir the mixture smooth. Cool for one hour to reach a good piping consistency.
Make marshmallow fluff: In the bowl of a standing mixer, beat the egg white and cream of tartar until foamy. Add the tablespoon of sugar and beat until soft peaks form, set aside. Meanwhile in a saucepan, combine water, corn syrup, and 1/3 cup sugar. Cook over medium heat until mixture reaches 248-degrees F. Turn the mixer onto medium-speed and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites. Once all the mixture has been added, beat on high for 5 minutes. Add vanilla extract and beat on high one minute more.
Assemble s'mores macarons: On half of the macaron shells, pipe cooled chocolate ganache. Sprinkle with Piroucrisp crumbs. On the other half macaron shells, pipe marshmallow fluff. If looking to go the extra mile, using a blow torch, toast the piped marshmallow. Sandwich together the two halves, to make a completed ganache-marshmallow fluff-macaron.