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 flavored 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 flavor 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.
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.
Madison says
Wow!!
I JUST finished making these and I’m blown away! I’ve been experimenting with macarons for the past few weeks, searching for the perfect powdered sugar/almond flour and egg white/granulated sugar ratios. I’ve had soggy cookies, hollow tops, and at least 3 different oven rack and temperature combinations resulting in failure. These turned out PERFECTLY! No hollow top, crunchy, chewy and solid feet!
I’m going to try this with almond flour in place of the graham crackers for normal shells. I don’t know if it was just luck, but I’m looking forward to repeatable success with this recipe.
I also made the marshmallow fluff (only had 2 eggs so just used 2/3 of all you measurements) and the ganache (using dark chocolate because I find macrons so incredibly sweet). Because the ganache is so bitter I did a thin ring around a large dollop of fluff on each cookie.
Thank you so much for sharing this recipe as it quite literally saved me from an existential crisis. I don’t even like macarons that much, but man do I feed off of the challenge. Thanks again and happy baking!!!!!
Olivia says
Hi Madison! Lol!! I am so happy to hear that these turned out perfect for you. Macarons are no joke and I commend your perseverance. Thanks for the great feedback!
Brandy says
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. 😞
Olivia says
Hi Brandy! Sorry to hear of your macaron troubles — they are notoriously tricky to make! Are you letting them dry completely before baking?
Rebecca says
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!
Olivia says
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!!
Jenn says
I actually like to refrigerate my ganache, then when it’s nice and thick, whip it with my mixer so it gets super-fluffy.
S’mores says
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.
Olivia says
Hi there! I hope you guys like these 🙂 Let me know how they turn out.
Megan says
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?
Olivia says
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!
Opal says
Can you give me the measurements for the ingredients in cups?
Olivia says
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!
Joey says
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!
Olivia says
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.
Michelle Lopez says
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?
Olivia says
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!
Eden Tal says
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.
Olivia says
Hi Eden! The fluff will do that, for sure. Cleaning up is always my least favourite part! I am glad you liked it though 🙂
Stacey says
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
Olivia says
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!
Ciara says
For the cookies what kind of sugar do i use granulated or icing?
Olivia says
Hi Ciara! You use both for different things. I’ve clarified in the instructions.
Ciara says
Thank you. I’m sorry i read it very quickly.
Olivia says
Np! I hope you try them 🙂
Grace says
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?
Olivia says
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!
Catherine says
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 😊
Olivia says
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!
Mel says
Do you have the ingredients list measured in cups, tablespoon, amount of eggs, etc.. instead of grams.
Olivia says
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!
Nikki says
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.
Olivia says
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 :).
Tashina says
The amount of white sugar for the egg whites seems high 130g)…most recipes I’ve tried is around 26g…any reason why?? Thanks!!
Olivia says
Hi Tashina! I’m not sure, this is the only formula I’ve used to make them.
Terri says
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!
Olivia says
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.
Joanna says
Hello Olvia! Do you age your egg? Thank you in advance! Hope this recipe is the answer after attempting so many times with macaron! :/
Olivia says
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?
Mary says
Hi,
Do you know if these can be frozen then thawed for an event?
Olivia says
Hi Mary! Yes, macarons freeze really well actually!
Lindsey Haddix says
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!
Olivia says
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!