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S'mores Macarons

S’mores Macarons

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  • Author: Elizabeth Buuck
  • Prep Time: 1 hr 15 min
  • Cook Time: 45 min
  • Total Time: 39 minute
  • Yield: 40 assembled macarons 1x


Chocolate macaron shells stuffed with toasted homemade marshmallow, chocolate ganache, and buttery graham cracker crumbs.



For the Homemade Marshmallow

  • Powdered Sugar for dusting
  • 2 packets unflavored gelatin (Knox)
  • 150 g Cold Water, divided in half
  • 100 g Light Corn Syrup
  • 265 g Granulated Sugar
  • 1 tsp Clear Vanilla Flavor
  • pinch of salt

For the Chocolate Macaron Shells

  • 212 g Almond Flour, I use Bob’s Redmill
  • 212 g Powdered Sugar
  • 30 g Dark Cocoa Powder
  • 175 g Egg Whites, separated into 85g and 90 g
  • 235 g Granulated Sugar
  • 158 g Water

For the Chocolate Ganache

  • 1 C Semi Sweet Chocolate Chips
  • 2 TBSP Heavy Cream

For the Graham Cracker Crumble

  • 4 Graham Crackers
  • 1 TBSP Butter


For the Homemade Marshmallow

  • Prepare a cookie sheet by spraying it with nonstick spray and generously dusting it with powdered sugar.
  • In the bowl of a stand mixer with the whisk attachment, combine the gelatin with 75 g of cold water. Stir to combine, then let it sit.
  • In a medium saucepan combine the corn syrup, 75 g of water, sugar, vanilla flavor, and a pinch of salt.
  • Bring to 240 degrees, then allow to cool to 210.
  • Turn the mixer on low to break up the gelatin, then with the mixer still on low, slowly pour in the sugar syrup.
  • Once combined, turn the mixer up to high and mix until it turns white and glossy and holds a soft peak.
  • Pour onto the prepared cookie sheet and spread out with a greased offset spatula. Dust with powdered sugar.
  • Allow to cure on the counter for at least 2 hours, up to overnight.

For the Chocolate Macaron Shells

  • In a large bowl, whisk the powdered sugar, cocoa powder, and almond flour. 
  • Make a well in the center and then fold in 85 g of the egg whites. It will be very thick and paste like. Set aside.
  • In a medium saucepan, combine the sugar and water plus a pinch of salt. Cook ove medium heat.
  • Meanwhile in the bowl of a stand mixer with the whisk attachment combine 90 g of egg whites with a pinch of sugar.
  • When the sugar syrup reaches 200 degrees, begin to whip the egg whites in the stand mixer. Mix until they are foamy and hold their shape.
  • Once the sugar syrup reaches 248 degrees remove from the heat.
  • Turn the mixer on low and slowly pour in the sugar syrup.
  • Once combined, turn the mixer to high and whip until medium still peaks form – about 10 minutes.
  • Add the meringue to the almond flour mixture 1/3 at a time, folding it in to combine between each addition.
  • Once combined, continue to fold the batter until you reach a ribbon like consistency.
  • Pour into a piping bag with a small round tip. Pipe onto a silicone macaron mat or parchment.
  • Rap the baking sheet on the counter 2-3 times to release any air bubbles. Pop the stubborn ones with a toothpick.
  • Rest on the counter for at least 30 minutes. (I’ve walked away for 4 hours once and they were still fine!)
  • Preheat the oven to 350 degrees.
  • After resting, bake the macarons for 15 minutes, then cool completely.

For the Chocolate Ganache

  • Combine the chocolate and cream in a microwave safe bowl and then microwave in 20 second increments until fully melted. Allow to cool slightly.

For the Graham Cracker Crumble

  • Crush the Graham Crackers then stir them into melted butter. Set aside


  • Cut the marshmallow into circles using a 1.5 inch cookie cutter. Or slice them into squares with a knife. They will be sticky so make sure to coat your knife or cookie cutter with powdered sugar.
  • On half of the macaron shells, add a dot of chocolate ganache and use it to kind of “glue” the marshmallow on. Then toast the marshmallow with a kitchen torch. The shell might get a little toasty too but that just adds to the s’more flavor!
  • On the other half of the shells, spread a generous amount of chocolate ganache and then sprinkle with the graham cracker crumbs.
  • Press the two halves together. Enjoy!


  • Once assembled, it’s best to eat the macarons that day. You can store each element separately in air tight containers for up to a week before assembling.
  • Bob’s Redmill Almond Flour is what I suggest using. I Like the texture it gives the shells and there’s never and rogue almond skins in the flour. 
  • I use clear vanilla flavor when I make marshmallow. There’s just something about the imitation vanilla that gives you that marshmallow flavor. Feel free to use Pure Vanilla if you want!