Thank you Ghirardelli for sponsoring this post. Use Ghirardelli baking products this Valentine’s Day for impressive results worth sharing.
This is my very last Valentines post for the year. I’m sad, but a little happy at the same time. I’ve gained too much weight eating all of the fun recipes that I’ve made to help celebrate the big day. I had a little inspiration for this one thanks to Ghirardelli and my upcoming camping series (hint hint). I grabbed some of their 60% Cacao Bittersweet Chocolate Baking Chips and used them to create the most amazing and decedent s’mores French macarons! *You can find my recipe for almond French Macarons here. The chocolate ganache is really the star of these cookies. It’s rich silky texture compliments the marshmallow frosting perfectly. After all, a s’more wouldn’t be a s’more without the gooey melted chocolate! I just think these cookies are so beautiful! If you want to change the color at all you can simply add food coloring to the beaten egg whites portion of the French Macarons recipe. Ghirardelli baking chips are available in 10-12 oz chips bags and 4 oz bars that you can find in grocery, mass, and club stores nationwide. They have always been my first choice for baking ingredients simply because they are made with a proprietary blend of quality ingredients and melt so well. Make sure you look for them in the store next time you are in the baking aisle!
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Ghirardelli S’more French Macarons
- 1 batch of almond macarons*
- 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
- 1/4 cup heavy cream
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 7oz jar marshmallow fluff
For the chocolate ganache: Heat the heavy cream until just boiling. While that is warming pour the baking chips into a glass bowl. Pour the cream over the chocolates and allow to sit for 5 minutes. Stir until smooth and allow to slightly set up (5-10 minutes).
For the frosting: Whip the butter until light and fluffy. Stir in the powdered sugar and vanilla until combined. Add the marshmallow fluff and mix until incorporated.
Match your macaron cookies with fitting sized partners. Spread the marshmallow frosting on one side. Dab a bit of chocolate ganache on the other. Gently press together and serve.