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Ghirardelli S’more French Macarons

Author Jesseca

Ingredients

  • 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

Instructions

  • 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.