Matcha S'mores Macarons

sugartreatsbyck
Aug 31, 2023
6 min read

Updated: Sep 30, 2023

These matcha s'mores macarons are filled with toasted homemade matcha marshmallow, chocolate, and matcha macaron shells, which is the next level of deliciousness!

Do you love s'mores? Do you love matcha? How about combining matcha and s'mores together? Here we are! Here are matcha s'mores macarons!

There are two steps in this recipe, making the matcha macaron shells, and making homemade matcha marshmallow. You can make the macaron shells ahead of time and store macarons in the fridge for weeks or store them in the freezer for months.

The homemade matcha marshmallow can be stored in room temperature in an airtight container up to three weeks.

Matcha Macaron Shells

Adopted from Pies & Tacos Blog - Swiss method.

Note: You do not have to get exactly 95g of egg whites. You can calculate the ratio as 1:05. For example: if you only get 100g of egg whites out of 3 eggs, multiple it by 1.05 to get to 105g on dry ingredients (almond flour and powdered sugar). Remember to use a scale to weight all the ingredients.

Yield about 40-44 shells

95g egg whites (from 3 fresh eggs)
95g white granulated sugar
100g almond flour
100g powdered sugar
3g matcha powder
3g egg white powder (optional) - from Judee's From Scratch

Steps

Before you start, wipe all the tools and bowls with white vinegar or lemon juice to make sure there is no oil on them and get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip. I use piping tip round 12. 1A can be used to. It depends on what your preference. Set aside.
Line two baking sheets with silicone mat or parchment paper. If you are using a template, you can put them underneath the mat or parchment paper now.
Measure out all of the ingredients using a scale.
In one large bowl, sift the powdered sugar, almond flour, and matcha powder together. Whisk them until combine. Set it aside.
In another bowl, whisk the sugar and the egg white powder (if using). Using a double boiler method, place the bowl over a pot with water. Make sure the bottom of the bowl does not touch the water. Add the egg whites to the sugar and whisk the mixture until frothy. Use your finger to touch the mixture and you should not be feeling any sugar in it, which means the sugar is completely melted and ready for next step.
Transfer the sugar mixture to the bowl of a stand mixer. With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium-low (KitchenAid speed 4). Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed medium-high (KitchenAid speed 6) and whisk for a few minutes (could be up to 10 to 12 minutes) until stiff peaks are formed. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
Stiff peaks is the meringue shooting straight up. Then it is ready.
Pour the sifted powdered sugar, almond flour, and matcha powder into the stiff meringue.
Use a spatula and start folding gently. What you are trying to do here is to deflate the air in the meringue and also incorporate it with the dry ingredients until it reaches a lava stage. I do not normally reach to figure 8 stage (if you have heard of this), because at this point, I feel like the batter is already overmixed and too runny. If the batter is flowing down from the spatula effortlessly and slowly, then it should be ready for the next step. If the batter is breaking up from the spatula, it means it is undermixed and you need to keep folding.
When ready, transfer the batter to the piping bag.
Place the piping bag directly 90 degrees over the center of each macaron template.
When piping is done, I would recommend tapping the bottom of the tray instead of banging the tray against the counter. Banging the tray against the counter is too loud and it really is scaring my kids. It still works but I no longer do the banging. This step is to get rid of air bubbles in the batter.
Use a toothpick to pop any air bubbles in the surface of the shells.
Pre-heat the oven to 310 degrees. You would need oven thermometer to know how hot your oven is. This is very important when baking macarons. What I have found out is the display of the oven is not accurate and it could be few degrees off, either hotter or under. Therefore, you would need to adjust the temperature and/or baking time. My oven is without a fan.
If you are using a template, do not forget to remove it, which you can take it out in this step.
Rest the shells about 20-40 minutes, depending on how humid where you live. It could take up to an hour for the top of the shell to dry. When you gently touch the surface of a macaron and the batter does not stick to your finger, it is ready to bake.
You could only bake one tray at a time and put the tray in the middle rack. I rotate the tray half way and I use airbake tray. The advantage of using airbake tray is if there is hot spot in your oven, the macaron shells are baked evenly and the airbake tray also can keep them from burning.
Bake for 15-18 minutes if using regular baking sheets. Bake for 16-19 minutes on airbake tray.
To make sure the macarons are done baking, when you try to move a macaron, it should not feel jiggly. If the macaron is still jiggly, bake for additional 2 minutes and test again. When done, remove from the oven and bake the second tray.
Move them to cooling rack. Let the macarons cool down completely before peeling off from the mat or parchment paper.

Homemade Matcha Marshmallow

Adopted from Food is a four letter word.

8g matcha powder + 2g matcha powder
3 Packets of Unflavored Gelatin
1 cup cold water, divided (1/2 cup and 1/2 cup)
300g granulated sugar + 18g granulated sugar
340g light corn syrup
¼ teaspoon Kosher Salt
½ teaspoon Vanilla Extract
25g Powdered Sugar
30g Cornstarch
Non-stick spray
8x8 inches baking pan
Cindy thermometer

Steps

Add 8g matcha powder and gelatin to your stand mixing bowl, stir to combine. Add ½ Cup of water and give it a quick stir and place onto the stand mixer with the whisk attachment. Set aside.
In a small sauce pan, add ½ cup water, light corn syrup, sugar, kosher salt, cover and use medium high heat for 3 minutes. Uncover the pan and attach a candy thermometer. Continue to cook until it reaches 240°F (this will take around 7 to 10 minutes). Once it hits 240°F, remove it from the heat immediately.
Turn the mixer on low speed (KitchenAid speed 2), and slowly pour the sugar syrup down the side of the bowl. Be careful as it is HOT. Once you’ve added all the syrup, turn the mixer to high speed (KitchenAid speed 8) and whip until it becomes light and thick. It takes about 10-12 minutes. Add vanilla extract halfway through mixing. Prepare your pan while it mixes.
In a bowl, add powdered sugar, cornstarch, 2g matcha powder and stir to combine well. Lightly spray the 8×8 inch pan with non-stick spray. Add the sugar/cornstarch mixture and shake it around to completely coat the pan, return the excess sugar/cornstarch back into the bowl and save for later.
When the marshmallow is done whipping. Scrape it into the pan and use a lightly sprayed spatula to even out the top. Dust the top with some of the sugar/cornstarch mixture and let it rest uncovered for 4 hours or overnight.
Dust a cutting board with the sugar/cornstarch mixture and turn out the marshmallow on to the board. Cut the marshmallows into approximately 1.3 inch squares (6 strips). Cut straight down quickly with a long, sharp knife and coat the cut edges with the sugar/cornstarch mixture. To get clean sharp cuts, clean off your knife and make sure it’s dry before each cut. Coat each marshmallow well in the sugar/cornstarch mixture, store in a sealed container for up to 3 weeks. Enjoy!

Assemble

Put a piece of marshmallow on top of a macaron shell. Then put a piece of chocolate on top of marshmallow.
Use a torch to burn the marshmallow and chocolate until brown.
Put another macaron shell on top and enjoy!

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