These s'mores macarons are made with a graham cracker macaron, homemade marshmallow fluff, and chocolate ganache. Each bite is a perfect sweet treat, and this makes for one of those desserts that will really WOW your friends.
This recipe is from Liv for Cake. Liv is a Vancouver-based recipe developer. My sister made these macarons, and I photographed them.
For more macaron recipes, explore these fall macaron flavors or these winter macaron recipes.
This post contains affiliate links. As an Amazon affiliate, I make a commission on qualifying purchases.
Recipe highlights
- Graham cracker macaron: Made with almond flour and graham cracker crumbs
- Chocolate and marshmallow: Chocolate ganache filling with marshmallow fluff
Ingredients
S'mores Macaron Cookies
- egg whites: room temperature
- granulated sugar: regular white sugar
- almond flour: this cannot be substituted
- graham crackers: finely sifted crumbs
- powdered sugar: confectioner's sugar
- brown gel food coloring: optional
Chocolate Ganache
- milk chocolate: or dark
- heavy whipping cream: for a creamy consistency
Detailed directions (and tips!)
See the full recipe card down below.
Separate the egg whites and put them in a glass bowl to age. Cover with plastic wrap and poke a few holes in the plastic wrap.
Some posts say you can do it for days but I did it overnight. It’s not necessary, but it’s supposed to help.
Then put it on the counter to get to room temp when ready to use.
I put the dry ingredients in the food processor and then sifted them. Then I put large bits back in the food processor because I didn’t want to miss any of the graham cracker flavor.
Sifted one more time.
I watched a ton of videos on stiff meringue. The tip that helped the most was to look for a “birds beak” when you lift the whisk. Stiff but very slightly curved at the end.
Added ivory and warm brown gel food color.
Folded a third of the dry mixture into the meringue, then folded in the remaining of the dry.
What helped me was looking for a lava/honey-like consistency. When you lift a spatula it falls off in a honey-like river and the stream continues long enough to make a figure 8. The batter doesn’t immediately sink into itself. Takes about 20 seconds for it to sink in.
Silpat mat made for prettier shells than using parchment paper because it made for better feet. Amazon also makes an Amazon brand version.
I did some on a tray with parchment paper and used some extra batter to stick the paper to the tray. A small blob in each corner. It helped, but it wasn’t perfect.
I whacked my tray on the counter twice. Rotated 90 degrees. Whacked it again. Another 90. Whack. 90. Whack. Poked any remaining air bubbles with a toothpick.
Sat for an hour until the shells weren’t sticky when lightly touched. No longer shiny.
Baked my first tray for 15 minutes. The second tray had more shells so I baked it for 17. Don’t bake multiple trays at once.
Equipment
- Food processor: To process the macaron dry cookie mixture
- Mixer: To whip the egg whites and mix the cookies
- Silicone baking mat: For even baking
📖 Recipe
S'mores Macarons Recipe
Ingredients
S'mores Macaron Cookies
- 120 g egg whites room temperature
- 130 g granulated sugar
- 115 g almond flour
- 40 g graham cracker crumbs finely sifted
- 110 g powdered sugar
- brown gel food color optional
Chocolate Ganache
- 200 g milk chocolate
- 100 g heavy whipping cream
Marshmallow Fluff
Instructions
S'mores Macaron Cookies
- Line baking sheet with a silicone baking mat.
- Process almond flour, powdered sugar, and graham cracker crumbs in a food processor until it begins to clump. Sift and re-process any bits that won't pass through the sifter.
- Whip the egg whites until the consistency is a loose foam. Continue to beat the egg whites slowly while adding the granulated sugar and whip to a stiff meringue. Add a small amount of brown color gel (optional) and blend to incorporate.
- Fold the dry mixture into the meringue until you reach a smooth, shiny consistency.
- Pour the batter into a piping bag (or gallon size zipper baggie) with a 1A piping tip. Pipe the macarons onto your baking sheet creating 1-½ inch circles.
- Whack the baking sheet on the counter to eliminate air bubbles (see notes in the post).
- Let the macarons dry at room temperature until dry to the touch (about one hour). While the macarons dry, make the ganache and marshmallow fluff.
- Heat oven to 300°F. Bake macarons for 15-17 minutes. Let cookies cool completely before removing from the pan.
Chocolate Ganache
- Chop the chocolate finely and place in a bowl.
- Heat the cream until boiling and pour over the finely chopped chocolate (do NOT stir just yet).
- Cover bowl with plastic wrap for 2 minutes.
- Stir to combine and store in the fridge to set.
Marshmallow Fluff
- You can use store-bought
marshmallow fluff OR follow this homemade recipe.
To Assemble the Macarons
- Pipe a thin layer of ganache followed by a thin layer of marshmallow fluff into the center of one cookie.
- Top with a second cookie to create a sandwich and twist together.
Nutrition
Tamar says
Thank you so much for the awesome recipe! Can the homemade fluff be refrigerated or frozen?
Kelsey Smith says
If it’s pipeable or not is the main question. If it’s a good consistency for piping then it will work. If not, let it come to room temp first.
Sydney says
I piped marshmallow fluff then put them under the broiler for about 20 seconds to brown the marshmallow. It didn’t over cook the shell either!
Ashley says
I didn’t use food coloring, and I sliced jumbo marshmallows and toasted them before I put my chocolate ganache on. So good!
Sam says
Super easy to follow recipe! I’ve never wanted to eat a macaron so much in my life! (ugh nut allergy 🤦🏼♀️) but I have it on very good authority that they tasted way better than they looked