At Restaurant L’Espalier in Boston, Pastry Chef Jared Bacheller creates a small sweet treat that is wrapped and given to each guest as they leave. Recently, French Macarons inspired by the classic campfire treat ‘Smores’ have been the fair-well treat. At L’Espalier, they make their own marshmallows, and cold smoke the chocolate before making the ganache, but for the home cook, a purchased marshmallow freshly toasted at your grill or campfire will be ideal.
Since cold smokers are not in everyone’s kitchen, we’ve infused our cream with Lapsang Souchong tea before making the ganache. These wonderful macarons can be completely made in advance, but for the enjoyment of your guests, we strongly recommend that you have the macaron halves ready to fill and allow each guest the fun of toasting their marshmallows and building their cookies, just like with the classic s’more. If time is of the essence, and you want to more completely relive those childhood memories, you can replace the smoked ganache with a square of chocolate, but the small amount of time needed to make the ganache will be time well spent when you taste the results.
Click here to view the recipe: Gourmet S’Mores
