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S’mores Macarons

kept bydesyo
recipe bybakersroyale.com
Notes: 

If you don't have a food processor to crumb whole graham crackers, buy graham crackers crumbs. The graham cracker needs to be finely crumbed.
Save yourself some money and just buy a Bernzomatic propane torch instead of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.
If you are particular, these are best in the day the tops are dipped in chocolate, since they tend to lose some of their crispness from the chocolate. Since I'm not so particular, I found these equally as good the next day, even with the slight lost of the crispy top exterior.
Pay no attention, nor should you be intimidated by the recipe length. I tried to be as detailed as possible with time and visual readiness queues, as a result I added a few extra sentences to do so.
For notes on basic macaroning and ingredient notes click here (go to the "A few notes" section).

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Ingredients: 

MACARON COOKIE
135g egg whites
45g granulated sugar
30g graham cracker crust
215g powdered sugar
115g almond meal
MARSHMALLOW FROSTING
5 large egg whites
11/2 cup sugar
CHOCOLATE GLAZE
2/3 cups dark chocolate
1 tablespoons plus 1 teaspoon heavy cream
4 tablespoons powdered sugar, sifted
4-5 tablespoons water, warm


 

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