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

Assembly

• 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!