Hey everyone! Today we’re trying something new and just in time for Easter, I wanted to do a little twist on the usual treats we got for Easter as a kid, those chocolate covered marshmallow bunnies, so I opted to take an adult treat (macarons) and make it fun enough to remind us of our childhood, although I’m 23 years old and my memory is so bad that I can’t even remember if I liked those chocolate bunnies.
Behind the Scenes (BTS): macarons can be a frightening thing to make for some people, although I’ve personally never had a problem making them; I think if you go into making them nervous you will mess up, but you should go into it like a champ like you own that macaron batter, well that’s my advice anyway. I also really enjoyed the filling of the macarons, the marshmallow is full of vanilla paste so there is that unique flavor and macarons themselves have a nice crunchy yet airy nutty taste to them, so they all melded nicely.
Adjustments: this recipe only makes 8 macarons. I live with three other people and I try to make my recipes small enough to where there won’t be any waste; if 8 isn’t enough for you then double the recipe no problem but also double the marshmallow recipe because it makes enough for 8 exactly, it’s a small marshmallow recipe, once again enough for four so the amount works nicely with the macaron recipe in the original or doubled scenarios.
Alterations: the alterations are priceless for this, while in these photos the chocolate hue is light that’s because my mother only likes milk chocolate so using dark cocoa was a no-no, but I would suggest using dark cocoa powder if you don’t have a preference; it makes the chocolate flavor stronger and the chocolate hue darker as well. If you want other flavor combinations for the marshmallow add finely diced, with a food processor maybe, coconut flakes and fold them into the marshmallow before letting them set. Pastel colors as well work for dying the marshmallow since this is an Easter themed treat.
Helpful Hints & Suggestions: in the directions part of the recipe there are countless helpful hints and suggestions. One suggestion here I would make though is that if this is your first time making macarons this specific recipe that makes this specific amount is perfect. No needs to waste too many ingredients if you fail and if you succeed you have just enough to taste and make any other flavor adjustments you’ve considered. Here is a link to a variety of macaron tutorials by Byron Talbot, I love his videos and he offers some great helpful hints and flavor combination suggestions as well as new ways to try out macarons, so give it a click.
Ta-Ta-For-Now: well that’s all for now. If you have any questions about one of the steps or questions on how to go about making macarons or the marshmallow ask in the comments section. Like I said I’ve never had a problem making meringue or macarons but I’ve always used this recipe and with my own preference tweaks I love this recipe even more. I hope you all enjoy this recipe and the cute little pictures to go with it. Have a nice, safe, and happy Easter! Love you all!
Chocolate Marshmallow Macarons
1/2 tbsp. + 1 tsp. – unflavored gelatin
1/4 c. – cold water divided (1/8 (2 tbsp.) and 1/8 (2 tbsp.))
1/2 c. – regular granulated sugar
1/8 c. – corn syrup
Pinch of salt
(1 1/2 tbsp.) (15 grams) – 1/2 egg white
1/2 tbsp. – vanilla paste
1/2 c. – powdered sugar
3 tbsp. – almond flour/meal (5 tbsp. if not making them chocolate)
1 1/2 tbsp. – cocoa powder
1 egg white (30 grams) (room temperature and aired out overnight)
Pinch of salt
Pinch of cream of tartar
1/4 c. – regular granulated sugar
- The Set-Up: Place 1/8 cup of cold water in a small bowl and sprinkle your gelatin into it and stir to combine and soften for five minutes. In a small pot add the remainder of your water, sugar, corn syrup, salt and vanilla paste and stir to combine. In a clean and dry bowl add your egg white.
- Boil and Mix: turn your stove onto medium to medium high heat and let your simple syrup start to boil, once it’s at a slow boil insert your candy thermometer and wait until it comes to 240F/116C, about 10 minutes, while your syrup is getting ready, with your hand mixer, beat your eggs and cream of tartar until foamy with soft peaks; once this is achieved set aside.
- Coming Together: once your syrup has reached the desired temperature add your gelatin and whisk then add to your egg white, turn your hand mixer speed onto high and start to mix until your mixture is white, fluffy and bigger in volume, about 10 to 15 minutes tops. Once you’ve achieved marshmallow (Helpful Hint: your marshmallow will be thick yet still ribbon down slowly and slowly dissipate into the rest of the marshmallow mixture slowly) pour your marshmallow into your greased boil and allow to set for at least 3 hours to overnight.
- To-Do List: sift separately your powdered sugar and almond meal twice then whisk together to combine, follow with another two siftings to make sure the dry mixture is smooth and all of the bigger coarser crumbs of almond meal are out. (Helpful Hint: when I do this, I sift more than the written amount of almond flour and once sifted I measure 3 tablespoons of the smooth almond meal and add that to the sifted powdered sugar)
- Meringue: in a clean dry bowl mix your egg whites and cream of tartar with your hand mixer until foamy with soft peaks; slowly add your sugar to your egg whites. (Helpful Hint: add a spoonful each time and follow that with a thorough mixing with the hand mixer, you will notice it’s time to start adding the sugar because the egg whites will have a silver shiny hue to it and you’ll know when you’ve achieved the right texture of meringue when the meringue is a brighter whiter shiny hue; also you should be able to hold the bowl over your head open side down for 5 to 15 seconds without it falling)
- Fold and Pipe: once you’ve achieved your meringue you want to again sift your dry macaron mixture over your meringue. (Helpful Hint: portions are key, only sift about 1/4 to 1/3 of the dry mixture into the meringue at a time) Fold no more than 3 times with each sift and use a dry rubber spatula to fold as well. When your macaron batter is created (HH: if all of your mixture isn’t completely incorporated that’s fine, better to have a few streaks than to have an over whipped batter that won’t bake correctly) pipe your meringue into your desired size circle; you might have peaks on your circles after you’ve piped them, that’s fine, lightly wet your finger and carefully pat the peak down. After you’ve piped all of your circles tap the cookie sheet down a couple times to make sure there are no bubbles and allow the batter to set and air dry at room temperature for 1 to 2 hours. Preheat your oven to 325F/160C 30 minutes before you put them in.
- Bake and Turn: once your macarons have air dried and the top of the meringue has that tough skin over it proceed to bake them in the oven at 325F/160C for 10 minutes. (Helpful Hint: use a wooden spoon to keep the oven door from fully closing, this will help the air circulate and stop the macarons from over baking; you also want to rotate your macarons after the first five minutes to ensure even baking.) Once you’ve baked your macarons remove them from the oven and let them cool down, after about 10 minutes lightly make sure none of them are stuck to the parchment paper (Helpful Hint: if some are a bit tougher to move then lightly hold the macarons and lightly lift the parchment paper off of the meringue.) after they’ve fully cooled down pair the macarons of the same size together and proceed to fill them.
- Combine: using a cookie cutter around the same size of the macarons (I actually used the same cookie cutter to create circles on a piece of parchment paper and made the circle darker with a marker, I then put that parchment paper underneath another piece of parchment paper intended to be piped onto with the macaron batter so that all of the macarons will be around the same size.) and cut circles into the marshmallow (p.s. spray some cooking spray onto your fingers and rub it on the cookie cutter to make sure it doesn’t stick) once all of your holes have been cut, tap the oily side of the marshmallow down with a paper towel, this will help the macaron stick to the marshmallow better and sandwich the macarons and marshmallow.
Downloadable Recipe: Chocolate Marshmallow Macarons