S’mores Macarons

Name: S'mores Macarons
Prep time: 100 min
Cook time: 15 min
Total time: 115 min
Ingredients: 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); 200 g milk chocolate; 100 g heavy whipping cream; marshmallow fluff (store bought or homemade (recipe linked below))

By Olivia, 115 Comments

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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).

I’m not exaggerating when I say these S’mores Macarons were amazing. My first “s’more” was a success, now I just need to try the real thing.

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! 🙂

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. | livforcake.com

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4.89 from 9 votes

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.

Course Dessert

Cuisine Cookie

Prep Time 1 hour 40 minutes

Cook Time 15 minutes

Total Time 1 hour 55 minutes

Servings 20 sandwiched macarons

Calories 197kcal

Author Olivia

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.

Calories: 197kcalCarbohydrates: 31gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 6mgSodium: 26mgPotassium: 46mgFiber: 1gSugar: 25gVitamin A: 75IUCalcium: 19mgIron: 0.6mg

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.

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