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S'mores Macarons

So, this was a flavor just begging to happen. I mean, have you seen the obscene amount of marshmallows, graham crackers, and chocolate on display in every supermarket right now. How could I not incorporate that into a macaron? How could I not take America's summertime classic and make it classy? It needed to be done!

The question was: how do I do it? Do I keep the macaron shells plain with a marshmallow/graham cracker/chocolate filling? Or do I make them chocolate with a marshmallow/graham cracker filling? OR, do I make them graham cracker flavored and fill them with a chocolate/marshmallow filling?

I chose the latter AKA, the most difficult one because it involved switching out almond flour for graham cracker crumbs which is something I had never done before. And let's be honest, it's never a good idea to mess with a macaron recipe, because they are hard enough to get right as it is! But of course, I decided to mess with it anyway.

Thankfully, my little experiment worked. It worked extremely well. The macarons smelled so amazing when they were baking, so much so that I couldn't resist snacking on a few unfilled shells as soon as I took them out the oven. They tasted just as unbelievable as I thought they would.

To achieve the full-blown s'more effect, I whipped up a marshmallow frosting and a rich, chocolate ganache. I piped a marshmallow border around the circumference of each shell, spooned some chocolate ganache in the center, then topped it with the other shell. And for the grand finish, I torched the marshmallow frosting. Best idea ever. I ended up toasting a bit of the shell as well, but it just made for a beautiful macaron. Doesn't it just look like summer on a stick?

S'mores Macarons

Yield: 2 dozen macarons
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For the macaron shells:
65 grams almond flour
45 grams finely crushed graham cracker crumbs
200 grams powdered (confectioners) sugar
90 grams egg whites (about 3 large eggs), room temperature
pinch of cream of tartar
30 grams granulated sugar

For the marshmallow frosting:
2 egg whites
1/2 cup granulated sugar
1/8 teaspoon cream of tartar
pinch of vanilla powder (or 1/2 teaspoon vanilla extract)

For the chocolate ganache:
1/4 cup milk chocolate chips
2 tablespoons heavy cream


Add almond flour, graham cracker crumbs, and powdered sugar to the bowl of a food processor. Pulse a few times to combine and break apart any lumps. Sift this mixture into a clean bowl. Discard any large pieces that do not pass through the sieve. Set aside.

In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites and cream of tartar until foamy. Add sugar and beat on medium speed until stiff, glossy peaks form. Do not overbeat.

Pour dry ingredients into the bowl with the beaten egg whites. Using a spatula, fold the dry ingredients into the egg whites, until the batter is thick and lava-like. This should take about 40-50 folds. The batter should slowly fall off your spatula when you pick it up and any peaks in the batter should settle down within 20 seconds.

Transfer batter to a piping bag fitted with a large round tip.

Line two baking sheets with parchment paper. Pipe 1.5 inch rounds onto the parchment paper. It is helpful to use a guide here, so all your macarons are the same size. Once all the rounds are piped out, slam the baking sheet against a flat, stable surface, then rotate and slam again. This is done to force any large air bubbles to the surface.

Let the piped macarons dry on the countertop for 1 hour, or until a dry skin forms on top.

Preheat oven to 400 degrees F.

Right before you put the macarons in the oven, decrease the oven temperature to 300 degrees F. Bake for 15-20 minutes.

Let cool completely on baking sheet, before removing from the parchment paper.

To make the ganache, place the chocolate chips in a small bowl. Heat heavy cream in a small saucepan until simmering, then pour the hot cream over the chocolate chips. Let stand for one minute, then stir together until all the chocolate chips are melted and mixture is smooth. Set aside.

To make the marshmallow frosting, in the bowl of a stand mixer fitted with a whisk attachment, add egg whites, sugar, and cream of tartar. Set the bowl over a pan of simmering water and whisk constantly, until sugar is dissolved and mixture is warm to the touch. Attach the bowl to the stand mixer and starting on low speed, gradually increasing to high, beat for 5-7 minutes until mixture holds stiff, glossy peaks. Mix in vanilla. 

Match macaron shells up into pairs of similar sizes as best as you can. 

Spoon marshmallow frosting into a piping bag fitted with a small star decorating tip. Pipe a circle of frosting around the edge of the flat side of half the shells. Spoon some ganache into the center. Top with the opposite shell.  Using a torch, lightly toast the marshmallow frosting peaking out.

Refrigerate in an airtight container for 24 hours to let the flavors develop. Bring to room temperature before serving.

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