S’more Macarons
There are a few stereotypical things I think of when I think of Summertime, and one of them is S’more season. I cherish this season. What’s not to love?! Crispy graham crackers, toasted marshmallow, and melty chocolate. I’m craving one right now just thinking about it! I made these S’more Macarons with all the effort in mind to try and keep the straightforward flavors together while creating a macaron that baked well for everything to work together in harmony. I am so happy with how these turned out, and I hope that you enjoy these as much as I did! From the macaron shell dusted with graham cracker crumbs, to the velvety rich chocolate ganache, to the burnt marshmallow fluff filling, it might be smart to double the recipe! :)
How To Make S’more Macarons
I used to be so intimidated when it came to making homemade macarons. The truth is that as long as you follow the directions, scale out your ingredients thoughtfully, and go at a comfortable place, there is actually very little room for error. Of course, there are other factors like altitude and humidity that can put you off the tracks when you’ve done everything else correctly, and that’s just a pain in the you know what. But I am going to walk you through this whole recipe so that you feel prepared & confident!
- Prepare the macaron batter
- Blend and sift the dry ingredients until super fine
- Whip the egg whites until stiff peaks form
- Fold everything together gently until the batter flows like thick ribbons
- Pipe the macarons & sprinkle with graham cracker crumbs
- This part is honestly so satisfying once you get the hang of it. I piped my macarons into about 2″ squares.
- Let the macarons rest
- This helps create those beautiful macaron feet
- The tops should feel dry before baking
- Bake the macarons
- Bake low and slow until the shells easily release from the parchment paper
- Let them cool completely before filling
- Make the chocolate ganache
- Heat the cream and pour over chocolate chips
- Whisk until smooth and glossy
- Chill until thickened
- I love chocolate ganache because it sounds fancy but is basically just two ingredients.
- Fill and assemble
- Pipe chocolate ganache onto one shell
- Pipe marshmallow fluff onto the other
- Toast the marshmallow with a kitchen torch
- Sandwich together and enjoy immediately
Tips for Making Homemade Macarons
I know how intimidating macarons at home can feel, especially for the first time. Here are some tips to help you feel more confident going into this recipe :)
- Sift the dry ingredients
- This helps create smooth macaron shells without lumps. (It basically keeps everything light, smooth, and airy!)
- Don’t overmix the batter
- The batter should slowly ribbon off the spatula — not runny and not stiff.
- Use room-temperature egg whites
- They whip up more consistently and create better structure.
- Let the shells rest before baking
- This is key for developing those iconic macaron feet.
- Bang the trays
- Tapping the trays removes air bubbles and helps prevent cracking.
- Bake one tray at a time
- This helps the macarons bake more evenly.
Making Chocolate Ganache
Making chocolate ganache from scratch is so easy, and it only takes two ingredients! Heavy whipping cream and chocolate chips. I used semi-sweet chocolate chips for this recipe, but you can totally substitute them for dark or milk chocolate! Even white chocolate if you’re feeling extra sweet. All you need to do for this recipe;
- Heat the heavy cream until hot
- Pour over chocolate chips
- Let sit for one minute
- Whisk until smooth
That’s it! Then cover tightly and place in the fridge to cool down. As ganache cools, it thickens, making it much easier to pipe and helping the macaron have structure once assembled.
While You’re Here!
Homemade Air Fryer S’mores Uncrustables
S’mores Cinnamon Rolls
S’mores Bars
Phyllo Dough S’mores Burritos
S’mores Cheesecake
Loaded S’mores Blondies
S’more Macarons
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12-15
servings30
minutes15
minutes1
hour10
minutesKeep the screen of your device on.
Ingredients
1 cup + 2 Tbsp. Almond flour
2 Tbsp. graham cracker crumbs (plus extra for dusting)
1 3/4 cups Confectioner’s sugar
1/2 tsp. ground cinnamon
1/4 tsp. Salt
3 Egg whites, room temperature
1/3 cup Granulated sugar
1 tsp. Vanilla extract
1-2 drops Brown gel food coloring
- Filling
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
3/4 cups marshmallow fluff
Directions
- In a food processor, grind together the almond flour, graham cracker crumbs, confectioner’s sugar, cinnamon, and salt. Pulse 5-10 times or until fine and evenly incorporated.
- Sift the almond flour and confectioner’s sugar mixture through a sieve into a medium-sized bowl. Set aside.
- Line 2 standard 9″ x 13″ cookie sheets with parchment paper. Set aside.
- In a separate large bowl, whip the three egg whites on high speed using an electric mixer. As soon as the mixture starts to look foamy, gradually add the salt, then the granulated sugar.
- As the egg white mixture goes from foamy to white and fluffy, add in the vanilla and gel food coloring. Mix just until stiff peaks form.
- In three additions, add the dry ingredients (the almond flour and confectioner’s sugar mixture) to the egg white mixture. Use a silicone spatula for this step. Gently fold everything together – we want the egg whites to stay stiff to keep the batter thick enough for piping. Gently fold after each addition. Adding three additions will ensure that everything is being incorporated evenly.
- Mix just until the batter is evenly combined, and the mixture forms thick ribbons when the spatula is lifted.
- Transfer the batter to a piping bag fitted with a large round tip (you don’t NEED a metal tip, it just helps).
- Hold the piping bag about 1/2″ above the cookie sheet and gently squeeze to make about 2″ x 2″ squares, leaving about 2″ of space between each one.
- Once you’ve finished piping each macaron, bang the cookie sheet 5-10 times to release any air bubbles in the macarons.
- Next, sprinkle a generous amount of graham cracker crumbs on top of each one.
- Allow the piped macarons to sit out for at least 45 minutes or up to one hour. The tops of the macarons should be dry when gently tapping on the tops before baking.
- Preheat the oven to 300 degrees F. and bake one sheet at a time. Bake for 15-17 minutes or until the macarons have developed nice feet. Use the images as a reference for what good feet should look like on macarons.
- The macarons should easily pop right off the parchment paper. Allow them to finish cooling on a wire rack before filling.
- Chocolate Ganache
- Place the chocolate chips in a small to medium-sized bowl. Heat the heavy cream in the microwave in 30-second intervals until it begins to bubble. Pour the hot heavy cream over the chocolate chips and let sit for one minute. Whisk until the ganache comes together nicely and smoothly. Cover tightly with plastic wrap, then transfer to the fridge to chill and thicken (about 45 minutes).
- Once the macarons have cooled completely and the ganache has thickened, transfer the ganache and fluff into two piping bags.
- One at a time, pipe an even layer of ganache on the bottom side of one shell. On the other cookie shell, pipe the fluff. Use a kitchen torch to toast the marshmallow to your desired toastiness. Let the torched marshmallow cool down for a minute before sandwiching both sides together. Repeat for each one.
- Enjoy!
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