Hot Chocolate Stout S'more Macaron
This macaron recipe has a Southern Tier bewing Co. made a hot chocolate flavored imperial milk stout shell with a marshmallow creme filling. It's drizzled with melted chocolate and topped with gramcracker crumbs for a truly delectable mouthful.
Equipment
- Stand Mixer with Whisk Attachment
- Large Mixing Bowl
- Hand Mixer
- Whisk
- Spatula
- Pastry Bag or Plastic Bag with ½" Round Tip
- 2 Cookie Sheet
- 2 Macaron Silpats
Ingredients
Meringue
- 3 Egg Whites
- 50 g Granulated Sugar
- ¼ tsp Cream of Tartar speeds process for stiff peaks
- 1 tsp Vanilla Extract
- 1 tsp Milk Stout cooked down
- 1-2 drops Butter Extract optional
Dry Ingredients
- 96 g Almond Flour
- 242 g Powdered Sugar
- 1 pinch Salt
- 1 tsp Cinnamon
- 1 tbs Cocoa Powder
Filling
- ½ bag Marshmallows can be any size
- 2 tbs Light Corn Syrup
Topping
- ½ cup Chocolate Chips
- ¼ cup Crumbled Graham Crackers
Instructions
Milk Stout Cookie Shell
- 3 Days prior to baking separate yolks from egg whites. Age egg whites for 3 days in a sealed container in the fridge. Separate eggs when cold.
- 1 Hour prior to mixing remove egg whites from fridge and allow to come to room temperature. Room temperature eggs will give a better meringue.
- Measure out 2 tbs of your milk stout and simmer on low, think 3-4 on your stove top, until it's reduced by half.
- Transfer milk stout to glass mixing bowl to cool. Plastic can be used but when working off of the stove I prefer to use glass to ensure no leaching or heat issues.
- Put the remainder of the mik stout back in the fridge.
- Measure dry ingredients on a kitchen scale. Measuring cups can be used, but as macarons are notoriously fussy it is best to measure by weight.
- In a large mixing bowl combine dry ingredients and sift 3 times. Discard any small bit that remain in the sifter. Sifting helps ensure a smooth shell.
- In a stand mixer, using the whisk attachment, whisk eggs until foamy.
- Add brown sugar, granulated sugar, cream of tartar, vanilla extract, butter extract, and milk stout to egg whites to form stiff peaks. You should be able to hold the bowl upside down without any of the meringue pouring out. Don't over or undermix. Under=Cracked Top / Over=No Ridges
- Fold in sifted dry ingredients to the meringue in 3 parts with a spatula. Scrape the bottom center of the bowl and fold to the side of the bowl. Continue folding until all dry ingredients are combined and batter resembles smooth moving molten lava and drips from your spatula like a ribbon without breaking.
- Transfer batter to a pastry bag. A plastic baggie can work also.
- Place silpat on cookie sheet and pipe onto macaron silpat.
- Rap cookie sheet on counter top 3 times. This release air bubbles and ensures a smooth top.
- Let sit 45 minutes before baking. Baking immediately will cause the cookie to spread.
- After 30 minutes pre-heat oven to 300°.
- Bake for 15 minutes or until legs are well formed. (Only bake one sheet at a time)
- Remove silpat from cookie sheet and carefully transfer too cooling rack, without disturbing the cookies.
- While cookie shells cool work on the filling.
Marshmallow Cream (must be done after shells have baked and cooled)
- Place marshmallows and corn syrup in a large microwavable bowl.
- Microwave until creamy, stopping every 20-30 seconds to stir the mixture.
- Spoon into pastry bag.
Finishing Cookie
- Pipe on to cookie halves and form the sandwiches. Work quickly as the creme will get a bit more sticky as it cools. Ensure ample filling so that when top is placed the cream expands to the edges of the cookie. The ideal amount of filling is equivalent to the height of each shell.
- Double boil the chocolate chips.
- Using a spoon, drizzle the chocolate over a few cookies at a time.
- Before allowing the chocolate to cool, sprinkle graham cracker crumbs on top.