Review: The S’mores Cookbook & S’mores Macarons

In honor of today being National Toasted Marshmallow day, I thought I would share a new cookbook that is all about such toasty goodness – S’mores!

S’mores have come a long way from the staple campfire-side treats during the summer months. You no longer even need a fire to enjoy the taste of s’mores which means you can enjoy them in your home, year round! This food trend is summed up in the foreword by Chef Duff Goldman of Charm City Cakes fame, when Duff says, “This book is a fine example of a culinary evolutionary eruption.”

Oozing with fifty mouthwatering recipes, The S’mores Cookbook: From Chocolate Marshmallow French Toast to S’mores Cheesecake Recipes, Treat Yourself to S’more of Everything (Adams/F+W Media, August) by Susan Whetzel, of DoughMessTic, shows you how to indulge in the rich blend of creamy chocolate, toasted marshmallows, and honeyed graham crackers at every meal this summer – or satisfy your cravings for the gooey campfire treat all year long!

From Chocolate Graham Pancakes drizzled with a sweet marshmallow syrup to S’mores Éclairs smothered in a dark chocolate ganache, this book combines this favorite trio of flavors in ways you’ve never imagined to create delicious plates that will impress friends and family.

The cookbook begins with some s’more history and what its components are, followed by a chapter full of “not your average s’mores” with recipes to make nontraditional versions. The next chapters cover breakfast, cakes/pies, cookies/brownies, chilled treats, drinks, and even giftable treats. The final chapter covers all the essential basic recipes which are used throughout the cookbook such as marshmallow frosting and chocolate ganache, but also homemade graham crackers and homemade marshmallows for the extra daring baker.

The very first recipe that caught my eye is actually pictured on the cover, s’mores macarons, and knew I had to try them. I had only made macarons once before and although they tasted great, they weren’t visually perfect which is what macarons are all about. This time around they grew perfect little feet! Serious excitement. And of course they tasted just as good as they looked (despite my haphazard frosting-piping).

The only thing I would change in this cookbook, is listing the page numbers when referring to the recipes in the essential recipe chapter. Not that it was a huge burden, but when preparing the macarons, it would’ve been nice if I could’ve flipped directly to the page number where the marshmallow frosting recipe was, rather than flipping through the chapter to find it. Despite that minor thing this cookbook is a hit! Next I definitely need to try the S’mores oatmeal. Although, the ease at which is can be prepared might be a dangerous thing.

Two years ago: Feta Stuffed Pesto Turkey Burgers

S’MORES MACARONS

Makes 2 dozen

Ingredients:

MACARONS

1 cup powdered sugar

2 oz. almonds, pulverized

1 tsp graham cracker crumbs, plus more to fill/top

3 Tbsp unsweetened Dutch-process cocoa powder

2 egg whites, room temperature

5 Tbsp sugar

MARSHMALLOW FROSTING

3 egg whites

1-3/4 cups sugar

1/3 cup water

2 tsp light corn syrup

2 tsp vanilla extract

1-1/2 cups mini marshmallows

Directions:

1. Line two baking sheets with parchment paper and prepare a pastry bag with a 1/2-inch plain tip.
2. Place the powdered sugar, almonds, graham cracker crumbs, and cocoa in a food processor. Pulse for 2 minutes, or until uniform. Scrape the bottom to fully incorporate and pulse again if necessary.
3. In the bowl of a stand mixer. beat egg whites until soft peaks form. While continuing to whip, add the sugar until stiff peaks forms, about 2 minutes.
4. In two batches, carefully fold the dry ingredients into the meringue with a rubber spatula.  When just barely uniform, scoop into the pastry bag.
5. Pipe batter onto prepared baking sheets in 1-inch circles, leaving 1-inch in between. If desired, sprinkle the tops with graham cracker crumbs. Rap the baking sheet firmly on the counter to flatten the macarons, then allow to rest for 20 minutes.
6. Near the end of the resting time, preheat oven to 375 degrees. Bake for 15-18 minutes. Allow to cool on baking sheet.
7. While the macarons cool, prepare the frosting. Place about 3-inches of water in a very large pot and bring to a high simmer.
8. Place the egg whites, sugar, water, and corn syrup in a metal glass or bowl and place over the simmering water.
9. While over the boiling water, beat constantly with an electric mixer until stiff peaks form, about 8-15 minutes. Remove from heat.
10. Fold in vanilla and marshmallows. Beat on high until the marshmallows melt.
11. Once the macarons have cooled, fill by piping or spreading on some frosting and sprinkle a little graham cracker crumbs before sandwiching.

Source: Printed with permission with minor adaptions from The S’mores Cookbook

Disclosure: I was provided with a complimentary copy of this cookbook by Adams Media (a division of F+W Media). I was not compensated for this post. All thoughts and opinions are my own.