I love the month of December- it is the only time of year when I can bake treats nonstop and people have to eat them because it is the holiday season. The traditional dessert to bake around the holiday season is cookies, but cookies aren’t always my favorite dessert to eat or make. But macarons are a magical cookie. They are crunchy, chewy, and sandwiched with frosting- lovely. They taste so good you may swear that they have been made by magical elves for Santa (too much?).
I am also excited to make these cookies as my first participation in a blog event as part of the Improv Challenge. Our task was to make a dish using chocolate and marshmallows: a classic combination for s’mores. I had been trying to think up a fun combination to make with macarons, and I had found it.
Making macarons is a bit of an undertaking, but I always find it to be a fun adventure. This is the first time I have had some macaron baking problems (you will notice the lack of “feet” that macarons are supposed to have), but they still taste divine. Macarons are a fickle cookie (Mine may have had problems because it was raining when I made them, my eggs weren’t quite room temeperatuer, who knows), but be brave and try them out this holiday season!
Cookie Barely Adapted from Oggi
Frosting and Idea from Cinnamon Freud
For the Cookies:
1 cup graham cracker crumbs
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup powdered sugar
3 egg whites, room temperature
1/2 cup light brown sugar
For the Macarons:
5 ounces melting chocolate
3 ounces cream cheese, room temperature
4-5 ounces marshmallow fluff
Preheat oven to 350°F.
Mix graham cracker crumbs and cinnamon. Spread in a single layer on a baking sheet. Toast until fragrant, about 10 minutes. Transfer to a bowl and cool. Mix in salt and powdered sugar. Set aside.
Line two baking sheets with parchment paper.
Beat eggs whites until foamy. While still beating, gradually add in brown sugar. Beat until glossy medium peaks form. Fold in graham cracker mixture. Transfer to a piping bag. Pipe out circles 1-1 1/2 inches wide and about 1/4 inch high, leaving space between. Let sit at room temperature for 60 minutes.
Preheat oven to 350°F. Bake for 13-17 minutes. Cool completely.
Melt chocolate over a double broiler. When melted, remove from stove. Using a small spatula or spoon, carefully spread chocolate on the bottom of each macaron. Chill until chocolate has set, about 5-10 minutes.
Match the macarons in same sized pairs. Combine cream cheese and marshmallow fluff in a bowl.* Beat until combined. Spread marshmallow mixture on one cookie in each pair. Sandwich the second macaron on top. Keep chilled for serving.
Makes about 25 macarons.
*The more marshmallow fluff you add, the more liquid the frosting becomes. Chill the frosting before spreading on macarons if needed to thicken.
Check out more about the Improve Challenge here!