We recently let the cat of the bag: we’ve baked macarons on a Traeger smoker grill! We wrote a post for tips and tricks on how to do this. But we realized you would like a bit more: fillings created with our smoked macs in mind. We love everything toasted coconut, so of course, that recipe is first up. We added the crunch of pecans and used a chocolate filling that blends with the slightly smokey flavor of a smoker-grill-baked macaron. You’ll want to make up extra.
But what is a campfire without a S’more? Yes! We’ve created a S’more recipe that you can also try on those grill-baked macs. To make it extra flavorful, we’ve added some peanut butter: it’s perfectly balanced and we can just see you whipping these out at your picnic after that smoked pork shoulder is all gone.
And we didn’t stop there: two more delicious recipes are also on SweetMacShop.
Toasted-Pecan and Coconut Chocolate Macs
1 cup of our standard buttercream (recipe below)
1 tsp Hersheys unsweetened cocoa powder
½ cup pecans
1 tsp sugar
Toast pecans in sauce pan on medium heat, add sugar, and stir until sugar is dissolved and coating all the pecans. Let cool completely. Add in a handful of toasted coconut flakes (we use the ice cream topping from Orson Gygi). Mix gently together. Set aside.
To a cup of our standard buttercream, add 1 teaspoon Hershey’s unsweetened cocoa. Mix well. Put into piping bag. Pipe a circle of chocolate filling around the cookie shell, then sprinkle some cooled Toasted-Pecan and Coconut Crumble in the well, as shown above. Top with another shell.
Peanut Butter S’mores
Using 1 cup of our classic American Buttercream recipe, add 1 teaspoon Hershey’s Unsweetened Coca powder. Mix well. Pipe a circle of this around the outer edge of the shell, and then pipe the center with marshmallow fluff. Sprinkle on some Nutter-Butter Crumble (recipe below). Top with another shell and enjoy!
Nutter Butter Crumble
180g (1/2 cup) granulated sugar
25 g (1-1/2 Tbsp.) brown sugar
90g (3/4 cup) cake flour (Don’t have cake flour?)
2 g (1/2 tsp.) baking powder
2 g (1/2 tsp) salt
20 g (2 Tbsp.) sprinkles (any color, we used white)
40 g ( ¼ cup) grapeseed oil (don’t have grapeseed? Try vegetable)
12 g (1 Tbsp.) clear vanilla extract
1/4 cup crushed Nutter Butters
Using stand mixer, attach flat paddle beater.
Measure dry ingredients into bowl. If you are using a scale, we put our bowl right on the scale and just tare out every time we add a new ingredient. Mix to combine dry ingredients.
On low speed slowly add oil and vanilla. Mix just until crumble gets, well, crumbly.
Spread out onto parchment paper-lined baking sheet and bake at 350 for 20 minutes. Crumble will be soft coming out of the oven.
Store in airtight container in fridge for up to three weeks, or freezer for up to two months.
This crumble makes enough to make 4-5 dozen macarons. Easy.
1 cup salted butter. Let rest on counter for 30 minutes.
475 grams powdered sugar
1 teaspoon clear vanilla
1/3 teaspoon salt
3 Tablespoons heavy whipping cream
- Place butter in bowl of mixer with paddle attachment.
- Mix on medium until butter breaks up and is starting to look smooth.
- Add vanilla and salt, and mix for 30 seconds until combined.
- Mix in heavy whipping cream.
- Measure powdered sugar on scale and slowly add to mixer. PRO TIP: Start slowly after each cup addition to the bowl, otherwise pull out your mop. Its going to be a wild ride with the powdered sugar going everywhere.
- Once ingredients are incorporated, turn the mixer to medium high and set timer for 5 minutes.
- Add flavor or color to your preference. We usually make a huge batch of plain, then add flavor and color depending on the amount we need. Making one large batch saves us time in the long run.
Store any leftovers in airtight plastic container.
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