These s’mores macarons will satisfy your craving when there isn’t a campfire nearby! A perfect blend of graham cracker cookies filled with marshmallow and chocolate.
I have a confession to make… I’ve never actually had a s’more.
You know, the real kind, chocolate and freshly toasted marshmallow sandwiched between two graham crackers. Never. This is especially shocking considering the amount of camping we did when we were kids. Borderline child abuse, right?
In light of this, I set out to recreate the treat-I-never-had by creating these S’mores Macarons! Graham cracker flavored macaron shells filled with homemade marshmallow fluff and milk chocolate.
Sigh, these shells look almost perfect, don’t they?
As I write this, I literally just struggled with 3 (!!) baking sheets full of chocolate macarons that decided it would be a good idea to bake up flat, and sometimes crack. Oh, and have the tiniest feet ever.
I have a love/hate relationship with the macaron, currently leaning toward the hate side. They are SO. DAMN. TEMPERAMENTAL. And I hate my oven.
Apparently when I set it for 300F, that means 275, or sometimes 325, or even better when it fluctuates between the two randomly while baking.
I’m hoping I can salvage them. Of course they just had to be a batch I was specifically making to give to a friend. I’m contemplating remaking them, even though I made a double batch, which is like 60+ shells *sob*.
Ok back to the S’mores Macarons, because they were perfect and delicious. Happy thoughts.
How to Make S’mores Macarons
For the shells, I substituted some of the almond powder for graham crackers (see recipe below). The ratio seems to have worked great! I sprinkled the tops with some additional graham cracker crumbs once they were piped.
I made homemade marshmallow fluff specifically for these guys and it was PERFECT. I will definitely be making this again. It was simple and so good.
I piped milk chocolate ganache on one half and marshmallow on the other, and sandwiched them together gently. I need to get a torch so that next time I can torch the marshmallow before sandwiching. It would really add to the flavor and campfire-iness (I assume).
Tips for making these macarons:
- The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
- You will need to do a LOT of folds to get them to the proper consistency.
- Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
- If the ganache has some unmelted bits after stirring, heat over a simmering bain-marie.
- I don’t recommend using store-bought marshmallow fluff as it can be very runny.
- I should have toasted the marshmallow fluff! I recommend trying that.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
- 200 g milk chocolate
- 100 g heavy whipping cream
- Line baking sheet with a silpat mat or parchment.*
- Place the almond powder, powdered sugar, and graham cracker crumbs in a food processor. Process until just beginning to clump.
- Sift and discard any bits that won’t pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding granulated sugar. Whip to a stiff meringue. Add brown color gel if desired and whip to incorporate.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- 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. DO NOT skip this step.
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- While macarons are drying, make the ganache and marshmallow fluff.
- Let cookies cool completely before removing from pans.
- Refer to this recipe.
- Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****
- Pipe ganache and marshmallow into the center, sandwich the cookies and twist together.
**You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
***Do not be shy with the whacking!
****If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.