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Indulge in a flavorful journey with our newest sweet sensation – Marshmallow Macarons! Imagine delicate macaron shells embracing a fluffy marshmallow buttercream center, creating a symphony of textures and flavors that will transport your taste buds to cloud nine. 

Whether you’re a macaron aficionado or a marshmallow lover, this delightful fusion is sure to captivate your senses. Get ready to elevate your dessert experience with our Marshmallow Macarons – a treat that’s as delightful to savor as it is to share! 

What are Marshmallow Macarons?

Marshmallow Macarons are sweet treats that offer a unique twist on the traditional French pastry, delivering a perfect balance of sweetness and lightness that will tantalize your taste buds. 

For a complete sensory experience, consider pairing Marshmallow Macarons with a rich cup of hot chocolate to warm your soul, fresh berries for a fruity burst of flavor, or a scoop of creamy vanilla ice cream for a luxurious indulgence. 

Marshmallow Macaron Ingredients

For the Macaron Cookie:

4 oz. Confectioners Sugar – often referred to as powdered sugar, confectioners sugar gives recipes a delicate sweetness and smooth texture.

2 oz. Almond Flour – we recommend Bob’s Red Mill for the quality and consistency you can trust. Almond flour adds a delicious nutty flavor and helps create a soft, moist texture.

1 oz Granulated Sugar – an essential ingredient in most desserts, granulated sugar creates the sweet taste we all love.

2 Egg Whites at room temperature – room temperature eggs provide a more uniform mixture when combined with other ingredients.

1/4 tsp Salt – a pinch of salt enhances the other flavors in your recipe without taking center stage.

¼ tsp Pink Food Dye (GEL ONLY) – a little goes a long way! This ingredient adds a lovely hue to your dish and makes your creation more visually appealing.

For the Marshmallow Buttercream:

1 Stick Room Temperature Butter – room temperature butter creams easily, making your icing light and fluffy.

1 small container of Marshmallow Fluff – marshmallow fluff gives your icing a unique, light texture and adds a fun, whimsical flavor.

2 cups Confectioners Sugar – adding another layer of sweetness, confectioners sugar also helps thicken your icing.

1 tsp Vanilla Extract – vanilla extract adds depth to your icing with its rich, aromatic flavor.

3-4 tbsp Heavy Cream – heavy cream creates a decadent, creamy texture that pairs well with the sweetness of the icing.

For the Toppings:

Pink Sanding Sugar – this final touch adds a festive sparkle and an extra layer of sweetness to your dish.

How to Make Marshmallow Macarons

Now that you have all your ingredients ready, it’s time to throw on your chef’s hat and dig into the wonderful process of creating your own delicious macarons. Here’s how:

1. Firstly, sift your powdered sugar on a scale, and remove 2 level tbsp. 
2. Add in two tablespoons of cocoa powder, then add in your sifted almond flour. Giving all these ingredients a quick whisk will ensure there are no lumps. 
3. Take your egg whites and add them to the bowl of your mixer, then start mixing on medium speed until they get frothy. 
4. Add in the salt. 
5. Gradually add your sugar to the egg whites and mix on medium speed until you get a soft peak consistency. It’s important to be careful not to overmix. 
6. Once your egg whites are at the right consistency, add about ½ of the dry mixture to the egg whites and fold in until there are no dry spots left. 
7. Add the remaining dry mixture to the meringue and fold in until there are no dry spots. 
8. Start looking for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency, stop folding.
9. When that’s done, prepare your piping bag with a small round tip and place your bag in a large cup, making it easier to add your batter. 
10. Slowly add in your batter and place the macaron template under a silicon mat on a baking sheet. Your piping skills come in handy here. 
11. Hold the bag completely vertical when piping and lift straight up, making about 1½ to 2-inch circles.
12. After you’ve piped all the batter, give the baking sheet a good few knocks on the counter (10-20 times, seriously) to remove air bubbles. Use a toothpick or something sharp to pop them. 
13. Leave them on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger. 
14. Preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. 
15. Once they’re completely cool, you can move on to making the buttercream.
16. Add the butter to a mixer or large mixing bowl. Mix until light and fluffy, about 5 minutes. 
17. Add in the marshmallow fluff and mix for an additional 4-5 minutes. 
18. Add powdered sugar one cup at a time and mix until combined. 
19. Add in vanilla and cream and mix on high speed for 6-7 minutes. 
20. Fill half of the shells with the marshmallow buttercream and sandwich with another shell.
21. Roll the sides of the macaron in pink sanding sugar that’s placed in a small bowl and allow the sanding sugar to stick to the buttercream. 
22. Allow your creation to “mature” in the refrigerator for 24-48 hours 

Tips for Making This Recipe

1. Weigh Your Ingredients: Baking is a precise science, and each ingredient needs to be exact. Use a kitchen scale to weigh all your ingredients before you start.
2. Sift Your Dry Ingredients: This makes sure there are no lumps in your mixture, allowing for smoother macarons.
3. Temperature matters: Make sure all your ingredients are at room temperature before you start. This especially applies to your egg whites and butter.
4. Be Careful Not to Overmix: The consistency of your batter is extremely important. Overmixing could lead to a too-runny batter, which wouldn’t hold its shape when piped.
5. Patience is Key: Allow your piped batter to dry before baking. This forms a shell on the macarons and prevents them from cracking.
6. Fully Cool Before Assembly: Ensure that the macarons are cool before adding the buttercream filling. If they are still warm, the buttercream could melt.
7. Let them Mature: For the best taste and texture, let your macarons mature in the refrigerator for 24-48 hours before enjoying them.
8. Use Gel Food Dye: Gel food dye is recommended for this recipe as it provides a vibrant color without adding too much liquid to the batter.

Remember, practice makes perfect! The more you make macarons, the better you will become at understanding the small nuances that make these delightful treats so special.

Frequently Asked Questions

What if I don’t have Marshmallow Fluff?

If you don’t have marshmallow fluff on hand for your Marshmallow Macarons, you can try using regular marshmallows as an alternative. Simply melt the marshmallows down until they reach a fluffy consistency similar to marshmallow fluff. This substitution should work well in your recipe and still provide that delicious marshmallow flavor in your macarons.

What can I use instead of Almond Flour?

When substituting almond flour, you can consider using hazelnut flour or cashew flour as alternative options. These alternatives can impart a unique flavor profile to your macarons while maintaining a similar texture to the traditional almond flour version.

Experimenting with different nut flours can add a delightful twist to your recipe and cater to varying taste preferences. Be sure to adjust the quantities accordingly to achieve the desired consistency and taste in your double chocolate macarons.

Can I use regular food dye instead of the gel one?

Yes, you can use regular food dye instead of gel dye for your Marshmallow Macarons. However, keep in mind that regular food dye may be more liquid, so you should use it sparingly to avoid altering the consistency of your macaron batter. Start with a small amount and adjust as needed to achieve your desired color.

Can I store Marshmallow Macarons?

Yes, you can store Marshmallow Macarons in an airtight container in the refrigerator for up to 3-4 days. It’s best to bring them to room temperature before serving them for the best texture and taste experience.

Conclusion

You’ve now got all the tips and tricks to create your own batch of scrumptious Marshmallow Macarons. Get ready to indulge in these delightful treats that perfectly blend the sweetness of marshmallows with the delicate crunch of macarons.

We’d love to see how your Marshmallow Macarons turn out! If you give this recipe a try, don’t forget to snap a photo and share it with us. Your feedback is valuable, so feel free to rate the recipe and let us know how it worked for you. Happy baking!

Thank you for sharing!