These s’mores macarons will satisfy your craving when there isn’t a campfire nearby! 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 flavoured 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.
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 flavour and campfire-iness (I assume).
Notes & tips for these S’mores 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.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
S'mores Macarons
These s'mores macarons will satisfy your craving when there isn't a campfire nearby. Perfect blend of graham cracker cookies filled with marshmallow and chocolate.
INGREDIENTS
COOKIES
- 120 g egg whites room temperature
- 130 g granulated sugar
- 115 g almond flour
- 40 g graham cracker crumbs
- 110 g powdered sugar
- brown color gel optional
GANACHE
- 200 g milk chocolate
- 100 g heavy whipping cream
MARSHMALLOW FLUFF
- marshmallow fluff store bought or homemade (recipe linked below)
INSTRUCTIONS
- 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 mashmallow fluff.
- Let cookies cool completely before removing from pans.
MARSHMALLOW FLUFF
- Refer to this recipe. You can also use store-bought marshmallow fluff if you don't want to make your own.
GANACHE
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.****
ASSEMBLY
- Pipe ganache and marshmallow into the center, sandwich the cookies and twist together.
NOTES
*I create a parchment template using a 11/2" cookie cutter to create circles and place it under my silpat mat.
**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.
Recipes You May Like
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
The first time I made these, they came out perfect. The last few times I’ve tried the cookie comes out dry and cracked. Don’t know what I’m doing wrong. 😞
Hi Brandy! Sorry to hear of your macaron troubles — they are notoriously tricky to make! Are you letting them dry completely before baking?
Hi, Olivia!
I just made these as my first attempt at macarons. First, they were absolutely DELICIOUS. They turned out so much better than I expected.
However, mine are quite literally the ugggggliest cookie I have ever seen. 😂 My ganache didn’t set, so they ran all over the place.
My question is how long do you let yours set in the fridge before piping it? My cookies were done and cool, but the ganache was just a runny mess still.
Thanks!
Oh nooo! Sorry to hear about the ganache. I actually let mine set up overnight on the counter. If you put it in the fridge it will get too firm, unless you stir it frequently. I’m so glad you liked them though!!
We have a math project and we have to bake some thing and convert the ingredients into fractions so we r baking your DELICIOUS looking macaroons Thanks! I’m ten and so r my team mates 5th grade.In fact my nickname is Smore.
Hi there! I hope you guys like these 🙂 Let me know how they turn out.
I’m 11 and a aspiring baker. I made these in three hours 😉, they came out delicious! Definitely best macaron I’v ever tasted. Do you have any other macaron recipes?
Hi Megan! Wow, I am seriously impressed — 11?! Way to go 😀 I do have a few other macaron recipes, but not a ton, you can find them here: https://livforcake.com/category/macarons/
Let me know if you give any others a try!
Can you give me the measurements for the ingredients in cups?
Hi Opal! I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
I made a batch yesterday and was highly skeptical of the macaron shells given the amount of graham cracker crumbs used but they turned out perfect. I used a torch to roast the marshmallow on the top halves then let them cool completely before sprinkling more graham cracker crumbs on the ganache of the bottom halves then sandwiched the everything together. Everyone loved them. Great recipe!
Hi Joey! Yay! So glad to hear that these worked out for you 🙂 I should have totally toasted the marshmallow fluff too, I don’t know what I was thinking. I love your tweaks! Will have to try that next time.
Hi Olivia,
I love how these turned out! I’ve always wanted to make macarons at home but for the oven it was always a trick..Thankfully I will be making them today but just a quick question.. I see in the dry ingredients you didn’t place the egg whites in to make a paste you just made the meringue… Is there a reason for that?
Hi Michelle! This is just the way I was taught to make them — by folding the dry into the meringue. Let me know how they turn out!
I tried to do this, it turned out delicious but the marshmallow fluff was sticking to everything and made a huge mess in the kitchen.
Hi Eden! The fluff will do that, for sure. Cleaning up is always my least favourite part! I am glad you liked it though 🙂
I love macarons and want to try to make them; these look delicious! OK…now…you have never had a smore??? that’s just wrong…i was going to say un-amaerican but I see now that you’re from BC 🙂 Recommendation to remedy this problem…go buy the fixings for smores; light a marshmallow on fire (how toasted or burnt is individual preference…I like a little burnt) and eat a smore…that’s the only solution! THx for sharing your recipe
Haha! I am happy to report, that since posting this recipe I HAVE had a true proper s’more. It did not disappoint 🙂 I hope you like this version!
For the cookies what kind of sugar do i use granulated or icing?
Hi Ciara! You use both for different things. I’ve clarified in the instructions.
Thank you. I’m sorry i read it very quickly.
Np! I hope you try them 🙂
I made some s’mores macarons similar to these, except mine were just chocolate macarons filled with marshmallow creme. I was wondering if you refrigerated yours afterwards and if the marshmallow creme hardened? I searched google and some people say that marshmallow creme hardens in the fridge but I’m not too sure how true that is. What was your experience?
Hi Grace! Mine firmed up a bit, but not “hard”. Just stiffer than at room temperature. If you leave the out though it will soften again. I hope that helps!
Have you tried using Italian meringue as base instead of French meringue? They’re far less temperamental; I’ve had more consistent results with it–no more cracked or flat macarons 😉
That being said, your recipe for the filling sounds divine–definifely going to try it when I get the chance 😊
Hi Catherine! I’ve made Italian meringue before, but I actually don’t think I’ve tried making macarons with it… It’s on my list though. I’ll try anything that will help the process go more smoothly!
Do you have the ingredients list measured in cups, tablespoon, amount of eggs, etc.. instead of grams.
Hi Mel, I don’t have the measurements in cups, but you can find some conversion websites online. I’ve used this one before and find it works well but make sure to convert each specific ingredient individually.
http://www.traditionaloven.com/culinary-arts/flours/almonds-flour/convert-us-measuring-cup-to-gram-g-of-almond-flour.html
That being said, I would strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
Good luck and let me know how they turn out!
I just got done making these and yes they are very delicious. My macarons definitely didn’t come out looking exactly like these. My shells were quite a bit lighter than the picture. And I found my ganache really hard to pipe with out breaking my shells.
Hi Nikki! Glad you liked the flavour of them! I think I actually used some color gel to darken the shells — that wasn’t in the recipe, but I’ve added it now. That’s purely for aesthetics though! For the ganache, if it’s too firm to pipe you can try mixing/whipping it a bit, or even microwaving it for a few seconds to loosen it up a bit :).
The amount of white sugar for the egg whites seems high 130g)…most recipes I’ve tried is around 26g…any reason why?? Thanks!!
Hi Tashina! I’m not sure, this is the only formula I’ve used to make them.
I made these this afternoon because I’ve been wanting to try making macarons for a while now. I did the same thing you did, study, deep dive, watched videos. My son suggested s’mores flavor when I asked and up popped your recipe on Pinterest.
Anyway, my very first time making them and they actually turned out right! Feet and all, no cracked tops, no hollows in the tops! I feel like a real baker now!
Hi Terri! I’m so glad these worked out for you! Making macarons is no small feat and the fact that they worked out for you on the first go is SO awesome :D.
Hello Olvia! Do you age your egg? Thank you in advance! Hope this recipe is the answer after attempting so many times with macaron! :/
Hi Joanna! I don’t age them because I’m lazy, but it is better to do so I’ve heard! What sorts of issues have you been having?
Hi,
Do you know if these can be frozen then thawed for an event?
Hi Mary! Yes, macarons freeze really well actually!
Dear Olivia,
I have a quick question.. can you substitute gram flour (whole wheat pastry flour) for the graham cracker crumbs without affecting the batter?
btw these look awesome!
Thank you!
Hi Lindsey! Macarons are tricky, I can’t say for sure that that would work perfectly. Are graham cracker crumbs not available where you are? You could also try finely crushed up digestive biscuits!
Hi Olivia,
This sounded so yummy I couldn’t wait to try it. I had a quick question though. My shells turned out looking good but I noticed that the color was different. Could this be caused by the type of graham cracker? Mine were more of a white color than brown.
Thanks!
Oh hmmm, you know I think I might have used a bit of food coloring in mine to get the color! It was a couple years ago, but I can’t believe I left that out of the recipe. Adding it now. Thanks for calling that out!
Olivia,
I was so excited to try these, but mine turned out like sugar cookies. They were too soft, but not airy and didn’t have a hard shell. When I folded the dry ingredients into the meringue, it seemed to get too thick. I’ve made macaroons quite a few times before with other recipes and I’ve never had this problem before. Any idea what I did wrong? Thanks!
Hi Sarah! Hmm, that’s really bizarre :\. It sounds like you maybe you didn’t fold the ingredients enough? The batter starts out thick, but should have been smooth and lava-like before piping. That’s the only thing I can think of!
Hi! I was wondering, how do you know what ratio of almond flour/graham crackers to use (or oreos like your other macaron post). For whatever reason French macarons don’t work in my house/oven/city/state/whatever so I’ve been doing the Italian method, but when I tried to sub out graham crackers from my recipe it suddenly didn’t develop feet.
I used about 37% graham crackers and the remaining almond flour.
Thanks!
Hi Lauren! I wish I had a scientific answer for you, but it was basically just a guess that happened to work out for both. Are you letting them dry out completely? I’ve had troubles with no feet before, but it was due to my macarons not drying out. If they are completely dry, then I would try it with less of the graham cracker — maybe 25%, just for a bit of the flavour. I hope that helps! Macarons are an enigma.
This was only my second time to make macarons myself, and they turned out pretty good. I do need to work on getting them to not be hollow, that being said, the flavor and texture were great. The feet were pretty good, but a little weird. The graham flavor was perfect, I thought, and I loved the milk chocolate ganache!
Thanks Beckie! So glad you liked them. I struggle majorly with hollows still to this day. Even hollow, though, they taste delicious 🙂
Hi Olivia!
Just a quick question for you – how prominent is the graham cracker flavor?
Thanks!
Steph
Hi Stephanie! You know, it’s been months since I had these and I can’t totally remember. The flavour was there for sure, and if you’d like it stronger I would suggest sprinkling more graham crackers on the top :).
How many eggs is 120g? American baker over here 😉
Hi Ashlee! 120g is approximately 4 large egg whites. Macarons are so finicky to make so I tend to use precise weight measurements for those. If you don’t have a scale though, 4 large egg whites would be about that weight :). Let me know how they turn out!
Hi! I was wondering, for the chocolate ganache, after taking out of the fridge.. Do i need to do anything to it before I pipe it onto the macaron shell?
Hi Bianca! You might need to stir it around a bit if it’s too firm, but otherwise just scoop it into your piping bag!
Hello! I want to make sure I understand what “icing sugar” is. I googled it and it means different things to different people/nationalities. It’s not what Americans call powdered sugar, right? Could I use “powdered sugar”? Thanks in advance!
Hi Vicki! So sorry for the delayed reply! This one slipped past me. It is the same as powdered sugar!
When you are using almond flour, are you meaning like “Honeyville” or a special type of flour? Is there a reason why all purpose flour isn’t used? These look wonderful and I can’t wait to try them. I have never made a macaron before, first time for everything….
Hi Nancy! As long as it says Almond flour, you’re good to go. I just looked up Honeyville and it looks like the right stuff, just make sure it’s as fine as possible. The almond flour is what makes macarons, macarons (though you could really use any nut flour). With all purpose flour you’d basically be making a sponge cake cookie, which is not what you want :).
Hi Olivia, I must tell you that I very seldom make any comments or replies however….I am struck by a certain “been there done that” relationship to you and your S’mores Macaron post. I have made thousands of Macarons and recently made 264 for my daughters wedding. The things you talk about in your recipe I can only say, my God she knows of what she speakes as only another Macaron maker can relate. You use a home made template for piping, so do I. Tap them? Of course. Find the right consitancy like a velvet ribbon? Yes. I agree with every step. Like I say been there done that and I can tell you have too.
Yes, the oven can sink you every time if it gets the temperature wrong. Of the hundred different ways that Macarons present themselves for failure (and I have found them all) oven temperature sticks out as one of the most damming. You can get everything right
but if the temp is wrong it’s all wrong. Bottoms stick and are impossible to remove from the parchment, tops get brown (that’s not right), gooey insides instead of fluffy Macaron cakieness are all signatures of a conspiring oven to do you and all your hard work harm. I always put an oven thermometer on a cookie sheet and check it before putting the Macarons in. You would be amazed at the large swings the oven makes initially to get up to temp. Just because the oven says 300* don’t believe it. You need the correct temperature for the little precious Macaron to have a fighting chance. You know that and you only get there from making many attempts at it, way to go Olivia.
As for the recipe I can’t wait to try it. Who makes milk chocolate ganache…I do. Who would make there own fluff…I would. So… I can’t bake with you in the kitchen but I can bake with you by doing your recipe, some how I know it will be perfect! Thanks, Dennis
Hi Dennis! Thank you for such a thoughtful message! I’m so glad you feel my pain with the macarons. I actually haven’t made any for months because of the issues I had with them lately. Totally turned me off! My oven is definitely the main culprit, but the rainy weather often has an effect on them too. Sigh. Maybe I’ll give them another go sometime soon. These s’mores ones turned out so well and were definitely some of my best ones! I hope you love the recipe and can’t wait to hear how they turn out for you! 🙂
Oh.My.Word! These are brilliant and totes #onthemenu. Honestly, I’ve been thinking of making s’more macaron for over a year now. I LOVE that you put the graham crackers in with the almond meal in the shell batter. I can’t wait to try these!
They turned out so well! I was worried about messing with the almond flour ration, but it worked out great and tasted perfect :D.
do you know what the grams to cups conversion would be for the macarons please?
Hi Lora,
For macarons I strictly bake in grams as the success depends on precise measurements of ingredients. That being said, there are many online conversion tools you can try to get the cups amounts. I don’t know how accurate they are though, so I can’t guarantee the results!
Well, gosh darn-it, I never thought of making a s’more macaroon! And that’s a serious error on my part since s’mores are my favourite food group! 😉 As for you never having had a real s’more, you really need to rectify that problem! My sister and I are s’more connoisseurs (um, in our own minds…); using Reese Peanut Butter Cups, Caramilk bars, Laura Secord mint chocolate bars, and the classic s’more using plain (and delish) Cadbury bars. The trick is to set the chocolate on the graham cracker, and set it near the fire while roasting the mallow. That way the chocolate gets warm and melty (and significantly messier!), but so worth it.
Thanks for the wonderful recipe, I shall be trying it out soon!
Wow great tips! Taking s’mores to a whole ‘nother level with the different chocolate bars! The real thing is on my list of things to try this summer :D.
I’m glad trying a real s’more is on your list of things to try this summer! FYI…I recently tried putting mini marshmallows and chunks of chocolate into one of those small waffle cone bowls, put it in the oven at 350 for 15 minutes….wow…that was a treat! Just another s’more-ish idea (in case you needed any more!)! 🙂
Oh! I finally tried a real one last week! It was good, but the chocolate didn’t melt at all :|. I definitely need to try your variations and now apparently I need to get my hands on a waffle cone bowl 🙂
You don’t have to wait til summer. You can toast marshmallows over the burner on your stove! If you want the chocolate a bit melty microwave it on the Graham cracker for 5 to 10 seconds before assembly.
One question about the macarons aren’t you supposed to bake them? I didn’t see instruction to bake in the steps shown.
Hi Rhonda! Good tip about the homemade s’mores! I might have to try that 🙂 and good catch on the recipe. For some reason I had the baking instructions down in the Marshmallow Fluff section… I’ve updated the recipe so that it’s more accurate.
OMG! These look so delicious I feel like going to the store right.this.second, buy all the ingredients and cheat on my healthy diet once for all. OLIVIA!!! What are you doing??
I’m sooorry! But, how can you resist?? 😀
Well that’s one to try a s’mores with a bang! I feel like the real thing won’t be as delicious now haha! These look so good!
Christine | http://www.DimesandDonuts.com
Thanks Christine! 😀
How decadent! These look delish.
Thanks Jackie! 🙂
I love these macarons they look absolutely stunning, I see you have doubled the ingredients while almond powder is less than double is there a reason to that? TIA, I am planning to make these for my son’s bday looking forward for your answer.
Hi Ramya! The almond powder is less than double because I also added graham cracker crumbs. So that added to the dry ingredients. Hope that helps!
Those look really really good! I love the twist on smores!
Thanks Marye! 🙂
These macarons look impressive, Olivia! Love your elegant take on classic campfire s’mores!
Thanks Josie! 🙂
These look gorgeous!!!
Thank you Katelyn! 🙂
These look absolutely amazing! I need to get around to making these soon 🙂
Thank you! I think these ones are my favourite so far… look and taste!