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nosh friday: s’macaroons

August 27, 2010

There are certain things that are hard to improve upon; in my mind, chocolate-dipped coconut macaroons are one of them. Usually only made at Christmas in our family, I don’t get enough chances to savor these sweet, chewy treats. When I came across this recipe for macaroon truffle tarlettes on Blue Ridge Baker about two months back, my eyes nearly popped out of my head.


For one reason or another, it took me awhile to get to this recipe. I finally decided to make a half-batch of these little beauties for dessert when my dear chef friend Amanda came over for dinner the other night. (I found cutting the recipe down to four tarlettes to be perfect for two people; to be honest, we probably could have found a way to dispose of all eight in the full recipe, but four seemed a safer number in our presence.)

After a satisfying feast of homemade baguette with Brie, my ginger peach jam, white bean hummus and blanched green beans, these were a perfect note to end our evening. (They are also gluten-free, if that’s an issue for you or the ones you feed.)

On a crazy whim, I decided I wanted to top the tarts with mini marshmellows and stick them under my newly discovered broiler (who knew I had one?!) to toast up.

One of the best decisions I have ever made.

Thus was born…the s’macaroon.

You’re welcome.

Adapted slightly from Blue Ridge Baker

For the Macaroon Shell

2 large egg whites
2 1/2 cups unsweetened shredded coconut
1/2 cup sugar
1/2 teaspoon vanilla extract
pinch of salt

For the Ganache

4 oz bittersweet chocolate, finely chopped
1/2 cup heavy cream

Mini-marshmallows (approximately 10 to 12 per tartlette)

Preheat the oven to 350 degrees.

In a regular-sized muffin tin, butter eight muffin cups and line the bottom of each with a circle of parchment paper. (Don’t skip this or they WILL stick.) Set aside.

In a medium bowl, mix the macaroon ingredients together until fully combined. Equally distribute the mixture among the eight muffin cups (about two tablespoons per cup), pressing firmly and evenly onto the bottom and sides of the cup. Bake for 12 to 15 minutes; the insides should be dry and the edges of the cup will be golden brown. (The insides will remain a light color)

Set the tray aside to cool and after about 15 minutes, use a butter knife to lightly loosen the shells and set them on a plate to cool thoroughly. Remove and discard parchment circles.

To make the ganache, heat the cream either in the microwave or on the stove-top, until hot but not boiling. Pour over the chopped chocolate and let sit for 1 minute. Stir to combine thoroughly (don’t overstir) and distribute evenly into the cooled shells. Put in the fridge to set completely, until just before you plan on eating them.

When you are just about ready to serve them, turn your broiler on (you could also use a kitchen torch for this). Top each tart with 10 to 12 mini marshmallows and place on a small pan. Pop under the broiler for about a minute, until the tops of each tart are brown and toasted.

Remove and serve immediately.

Makes 8 s’macaroons.

4 Comments leave one →
  1. Erin permalink
    August 27, 2010 4:56 pm

    Sheer brilliance, my friend. I can’t wait to try it!

  2. August 27, 2010 7:23 pm

    As soon as I saw the title for this post, I knew good things were in store. Can’t wait to try this out!

  3. August 28, 2010 3:55 am

    Gahhhh must make TOMORROW!

  4. August 28, 2010 9:03 am

    Lip s’mac-ing goodness. These are so cute! I got so confused to where the macaroon part was, and then realized after reading–it’s the crust! How funny.

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