Bless This Food Mocha French Macarons with Marshmallow Filling

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Chocolate Salted Caramel: Mix chocolate ganache and caramel for a classic, yet delicious, combination. Hot Chocolate: Combine chocolate ganache with marshmallow fluff for a heavenly flavor. M&M's: A chocolate buttercream with crushed up M&M's is the ultimate candy treat. Caramelized White Chocolate: These caramelized white chocolate macarons.

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In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c. Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin.

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While the macarons are baking, make the marshmallow filling. Place the softened butter and fluff in a stand mixer and beat until combined. Add in the powdered sugar, vanilla and salt. Beat until frosting is light and fluffy, about 3 minutes. Transfer the frosting into a piping bag. Pipe the filling onto half of the cooled macarons.

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Pipe the macarons onto your baking sheet. Sprinkle with graham cracker crumbs if desired. When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***. Let the macarons dry at room temperature until dry to the touch. Approx 1 hour.

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Add the marshmallow fluff and mix until incorporated, being sure to scrape the sides of the bowl. Preheat the oven to 300 degrees and bake the cookies for 20 minutes. Remove from the baking tray and allow them to cool completely before filling. While the cookies cool, heat the heavy cream until just simmering.

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Melt the marshmallows, stirring frequently with a silicone spatula. Once it's completely melted and smooth, remove from heat and let it cool slightly, about 3 minutes, stirring occasionally. Then transfer the melted marshmallow into a piping bag with a round tip. Immediately, pipe the filling on macaron shells.

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Sift the powdered sugar, almond flour, and cocoa powder together. Set aside. Place the egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted.

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For the marshmallow creme. Combine sugar, corn syrup, water, and salt in a medium saucepan. Bring to a boil over medium-high heat. Continue cooking until the mixture reaches 240 degrees F. While the sugar is cooking, place egg whites and cream of tartar in bowl of a stand mixer fitted with the whisk attachment.

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Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch. Bake 1 sheet at a time for 18 minutes, rotating halfway through. While macaron shells are cooling, make the filling.

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Zest 1 medium lemon. Set aside. Using a juicer, press out ½ cup of lemon juice. Set aside for a moment. In a double boiler, add in the granulated sugar, egg yolks and egg. Stir to combine. Add in the lemon juice and whisk to combine. Whisking constantly, let the curd thicken until it covers the back of a spoon.

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Dry The Shells. There's one more crucial step before you bake the shells. Let the piped circles sit out until they are dry and no longer tacky on top, usually 30-60 minutes. This time allows the top to firm up and form a skin, which helps the macarons rise UP and form their trademark ruffly "feet.".

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Key Lime Pie filling. Place all ingredients in a small saucepan. Bring to a boil over medium heat. Keep stirring, non-stop, for 10-15 minutes while the mixture simmers. Don't let the heat be too high, or it will burn the fudge. Also, don't stop stirring, or that will also burn the fudge.

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Draw circles onto a sheet of parchment paper, then flip the paper over and place onto a baking sheet. These circles will help guide you when piping the macarons. Pour 1/3 cup of cold water into the bowl of an electric mixer and sprinkle the powdered gelatin on top. Let sit for 5 minutes.

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Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F. Pulse the almond flour, powdered sugar, and crushed graham cracker in a food processor and sift into a bowl. Discard any large chunks.

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Pipe the batter into small rounds onto the prepared baking sheets. Allow to dry at room temperature for 1 hour. Preheat oven to 315. Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.