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 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.
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 flavour 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! 🙂
S'mores Macarons
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
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 marshmallow fluff.
- Let cookies cool completely before removing from pans.
MARSHMALLOW FLUFF
- Refer to this recipe.
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.
Recipes You May Like
Notes
**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.
Marie says
Hi! I used store bought marshmallow fluff and it seemed to run out of the macaron when not refrigerated. I assume it wasn’t supposed to do that because it made it look a hot sticky mess. Does homemade do any better with keeping it’s form? Loved the taste of these!
Olivia says
Hi Marie! Homemade is much better/stiffer. Store-bought tends to be soft and runny. I’m going to update the post now to remove that recommendation.
Allison says
Can these be made with any cookie? like vanilla waffers or oreos or even pulsed cereal?
Olivia says
Hi Allison! In theory, yes. I’ve tried it with Oreo but the measurements are slightly different: https://livforcake.com/oreo-macarons/
Jeremy says
What are the messerments in cups?
Olivia says
Hi Jeremy! 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!
Lauren says
These are Delicious!!!
Olivia says
Hi Lauren! So happy you loved these 🙂
Peb says
Allergic to all nuts. Can I substitute a different flour or standard wheat flour in this recpie?
Olivia says
Hi Peb! No, unfortunately, true macarons must be made with a nut flour.
tia says
Any tips on storing french macs? How long will they stay fresh at room temp?
Olivia says
Hi Tia! It sort of depends on the filling, but if its a ganache or a buttercream they last for a long time and can be frozen for months!
Leah says
Have you tried freezing these after they’ve been assembled? Making them for a party and hoping to do it ahead of time
Olivia says
Hi Leah! I believe I did freeze them but the fluff will soften over time. I recommend torching the fluff (I should have done that anyhow) before sandwiching them.
Katie Sullivan says
10/10 would recommend this recipe. i’ve tried various recipes with different measurements for smores macarons but i found these to be just right. They tasted EXACTLY like a smore! I think it’s also very helpful to use actual gram measurement to get the perfect consistency and end product. Very pleased with the results
Olivia says
Thanks so much Katie! I’m so happy you loved these 🙂
Amy says
Does this make 20 sandwiched Macarons?
Olivia says
Hi Amy! Yes, that’s correct.
Michelle Vasher says
I absolutely love your oreo recipe! I noticed the oreo recipe has cream of tartar and this one doesn’t. Could we add some? Or is there a specific reason this one doesn’t. Just wondering!
I’ve had trouble make this one work. But the flavors are so, so good!
Thanks!
Olivia says
Hi Michelle! Thank you! You could totally add some. CoT just helps to stabilize the egg whites. It’s not necessary, but not harmful either 🙂 What issues are you having with it?
Michelle Vasher says
I think I may have not whipped the eggs enough or maybe didn’t mix the wet and dry ingredients enough because they ended up cracking and puffing up! A few of them had feet, but were lopsided. But they were still delicious! Haha
Olivia says
Were they dry to the touch before you baked them? I’ve had them crack on me when they hadn’t properly dried out.
Ody says
I made these yesterday and for some reason my my macarons didn’t have any feet in them, it cracked when I removed them. And my batter was too thin so when it came to piping it was too runny. Did I over mix it? Like what happened? I did sprinkle a little to the mixture and folded and folded the remaining could that be the reason? Overall these were really good and sweet!
Olivia says
Hi Ody! It does sound like the batter was overmixed.
Ody says
So do I have to pour 1/3 or 1/4 cup of the flour and powder sugar mixture to mix it a little and add the rest in or am I good with mixing it all in together?
Olivia says
Hi Ody! You add it all in and then fold it gently until it reaches the right consistency. It should pour off the spatula, not dollop.
Kate Lepage says
These were a huge hit, I love your macaron recipes!!
Olivia says
Hi Kate! So happy you loved these. Thanks for the feedback!
K says
You don’t need a torch if you have a gas stove turn the burner to low and roast away!
Olivia says
You are braver than I am. I’d be burning myself for SURE 😉
Haley says
I’m excited to try these! Do you have a custard recipe or something you do with the egg yolks? I’d love to use them if possible. Thanks!
Olivia says
Hi Haley! I have a custard recipe here that uses yolks: https://livforcake.com/vanilla-custard-cookie-cups/
Sadie says
Delicious! I think the graham cracker changes the texture to be even nicer than a typical macaron.
I piped the marshmallow fluff on then held the halves under the broiler to toast them— good alternative to a torch in my opinion (just remember it happens super quickly!)
Olivia says
Hi Sadie! Thanks for your tips on toasting! I wish I had done that to mine.