Being a kiwi, the idea of an American campfire with smores, is the stuff of childhood dreams (fuelled by television's portrayal of what Americans ideally do).
So every winter, out would come the skewers and the marshmallows, and as we carefully held our safe end of the stick the marshmallow slowly roasted in the fireplace. Many a cold winter's night was spent toasting the outer layer of these sugary delights, and my goodness were the Americans onto something great!
The crispy caramelisation and burnt bits, combined with the gooey molten centre is what I wanted to recreate from Adriano Zumbo's recipe for Toasted Marshmallow Macarons.
I toasted a tray of marshmallows in the oven on grill, and let the sweltering heat emulate a fireplace, (that my current flat does not have). Out came a giant cloud of toasted marshmallow mass. This was whipped into a healthy amount of creamed butter in addition to creme patissiere – as if this recipe couldn't get any better 😍 this is then piped between two French Macarons and left to mature in the fridge overnight.
I know I said in a previous post that English Coconut Macaroons are my favourite out of these two cousins, but this filling may just tip the scale 😉
Until next time,
Happy baking (and eating!)