S’mores French Macarons

By Tyla | Last modified on Feb 7, 2026

Featured in: Desserts

Experience an irresistible twist on classic French macarons with these S’mores French Macarons, blending the nostalgic flavors of rich chocolate, fluffy marshmallow, and crunchy graham crackers. Every bite bursts with a perfect balance of textures and tastes that bring a gourmet campfire treat to your dessert table.

This recipe marries the delicate crispness of macarons with a luscious chocolate ganache and a toasted marshmallow meringue, finished with a sprinkle of graham cracker crumbs. Ideal for dessert lovers seeking a sophisticated yet comforting flavor adventure.

Why You’ll Love This Recipe

Unique fusion of delicate French macarons with classic s’mores flavors.
Balanced layers of chocolate ganache, marshmallow, and graham cracker crunch.
Impress guests with an elegant, homemade gourmet dessert.

Ingredients

Egg Whites: 105 grams of fresh egg whites, whipped to create the perfect airy meringue base for macarons.
Powdered Sugar (For Batter): 130 grams of finely sifted sugar to add sweetness and smooth texture to the macaron shells.
Almond Flour: 120 grams of finely ground almond flour adds nutty flavor and delicate crumb texture.
Natural Cocoa Powder: 2 tablespoons of unsweetened cocoa to infuse rich chocolate flavor into the shells.
Cream of Tartar: 1/4 teaspoon stabilizes the egg whites, ensuring a firm, stable meringue.
Unsalted Butter: 4 tablespoons to enrich the ganache with creamy smoothness.
Powdered Sugar (For Ganache): 1 1/4 cups to sweeten and lighten the chocolate filling.
Marshmallow Fluff: 3/4 cup of soft, sweet marshmallow cream to add fluffy sweetness to the filling.
Vanilla Extract: 1/2 teaspoon to enhance the overall flavor complexity of the filling.
Cornstarch: 2 teaspoons to help stabilize the marshmallow buttercream filling for perfect texture.
Pinch of Salt: Balances sweetness and heightens flavors in both shells and filling.
Powdered Sugar (For Decoration): 1 cup to dust the macarons and add a delicate sweetness.
Milk or Cream: 1 tablespoon for mixing with powdered sugar to create a smooth glaze.
Chocolate Powder: 1 tablespoon natural or Dutch processed to deepen chocolate flavor in glaze.
Graham Crackers: 2 sheets finely crushed to add authentic s’mores crunch and texture topping.
Tiny Dehydrated Marshmallow Bits: 1 tablespoon used for an extra toasted effect and visual appeal on top.

Instructions

Prepare the Chocolate Ganache: Finely chop dark chocolate and place in a large bowl. Heat heavy cream until hot but not boiling, then pour over the chocolate. Let it sit for a few minutes to melt, then stir gently until smooth and glossy. Allow the ganache to cool until thick but still spreadable, providing a rich, luscious filling.
Sift and Combine Dry Ingredients: Thoroughly sift the almond flour, powdered sugar, and cocoa powder together into a large bowl. This step ensures no lumps remain and the dry ingredients are well blended, which is essential for developing the smooth macaron texture.
Whip the Egg Whites: In a stand mixer, whisk the egg whites until foamy, then add cream of tartar to stabilize. Slowly incorporate granulated sugar while continuing to whisk until stiff, glossy peaks form. This stable meringue is key to light, airy macaron shells with a delicate crisp exterior.
Fold Dry Ingredients Into Meringue: Gently fold the dry almond flour mixture into the meringue with a spatula. The goal is to reach a ‘flowing lava’ batter consistency that falls slowly off the spatula. This careful folding prevents deflating the meringue while evenly distributing dry ingredients for smooth shells.
Pipe and Rest Macaron Shells: Pipe 1-inch rounds onto lined baking sheets using a round tip. Tap the trays to release air bubbles, then let the shells rest at room temperature until a thin skin forms on top, about 30-60 minutes. This skin is crucial to achieve the signature macaron foot during baking.
Bake the Macaron Shells: Bake in a preheated oven at 300°F (150°C) for 13-15 minutes. The shells should develop a delicate crust with feet at the base. Allow them to cool completely on the tray to firm up and prevent breakage when removing.
Create the Chocolate-Dipped Shell Topping: Dip one side of half the shells into melted dark chocolate ganache, then sprinkle with crushed graham crackers. This provides an authentic s’mores texture and flavor, creating a delightful crunch with every bite.
Prepare Swiss Meringue Topping: Whisk egg whites and sugar over a simmering water bath until sugar dissolves and the mixture reaches about 160°F. Remove from heat and whip until stiff, glossy peaks form. Pipe this Swiss meringue on top of the other macaron shells to add a marshmallow-like topping.
Assemble the Macarons: Place a scoop of cooled chocolate ganache on the meringue-topped shells. Toast the meringue lightly with a culinary torch for that signature golden finish. Top each with a chocolate-dipped graham cracker shell, pressing gently to create a perfect sandwich.
Store and Mature: Place assembled macarons in an airtight container and refrigerate for 12-24 hours. This resting period allows flavors to meld and develops the iconic chewy texture associated with high-quality macarons.

You Must Know

Temperatures and humidity affect macaron success — ideal conditions are dry air and precise oven heat.
Allow macarons to mature refrigerated 12-24 hours for best texture and flavor.
Be gentle while folding to maintain the airy structure of the batter.

Storage Tips

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for 20 minutes before serving to enjoy their optimum flavor and texture.

Serving Suggestions

Serve these macarons alongside a rich espresso or creamy latte. They also pair beautifully with a light sparkling wine or dessert cocktail for special occasions.

Professional Tips

Use a kitchen scale to measure ingredients precisely for consistent macaron results.
Rest piped shells long enough to form a skin to prevent cracks and develop feet.
Toast meringue gently with a culinary torch to avoid overburning and preserve flavor.

FAQs

Can I make the macarons without a stand mixer?: While a stand mixer is ideal for achieving stiff meringue, a handheld mixer can be used if you beat the egg whites vigorously to the right consistency.
What is the purpose of cream of tartar?: Cream of tartar stabilizes the egg whites during whipping, helping them hold their shape and resulting in a better texture.
Can I substitute graham crackers?: Graham crackers are essential for that authentic s’mores flavor, but digestive biscuits or honey cookies can work as alternatives.
Is it necessary to rest the piped shells before baking?: Yes, resting allows a skin to form on the shell surface, which is crucial for the macarons to rise properly and develop feet.
How do I know when the ganache has cooled enough?: The ganache should thicken but still be spreadable, forming a satin texture that holds shape without dripping.
Can these macarons be frozen?: It’s best to freeze the unfilled shells; once thawed, fill and assemble them fresh to retain the best texture.
What’s the best way to store assembled macarons?: Keep them in an airtight container in the fridge and consume within 5 days for maximum freshness.