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S’mores French Macarons

S’mores French Macarons

These S’mores French Macarons combine chocolate, marshmallow, and graham cracker flavors into delicate, baked shells filled with creamy ganache and toasted meringue for a tasty treat.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course baking, Dessert
Cuisine American
Servings 24 people
Calories 120 kcal

Equipment

  • 1 stand mixer
  • 1 baking sheet
  • 1 sifter
  • 1 microwave-safe bowl
  • 1 culinary torch optional for toasting meringue

Ingredients
  

  • 3.7 oz egg whites 105 grams
  • 1 cup powdered sugar 130 grams
  • 1 cup finely ground almond flour 120 grams
  • 2 tablespoons natural cocoa powder
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons unsalted butter
  • 1 1/4 cups powdered sugar
  • 3/4 cup marshmallow fluff
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons cornstarch
  • Pinch of salt
  • 1 cup powdered sugar
  • 1 tablespoon milk or cream
  • 1 tablespoon natural or Dutch chocolate powder
  • 2 sheets graham crackers
  • 1 tablespoon tiny dehydrated marshmallow bits

Instructions
 

  • Finely chop dark chocolate and place in a large bowl.
  • Heat heavy cream in microwave-safe bowl until hot and pour over chopped chocolate. Let sit and stir until smooth, then allow to cool until thickened.
  • Sift almond flour, powdered sugar, and cocoa powder together in a large bowl.
  • Whisk egg whites in stand mixer until foamy, then add cream of tartar.
  • Gradually add sugar while whisking, then beat until stiff peaks form.
  • Fold dry ingredients into egg whites until batter has a flowing lava consistency.
  • Pipe 1-inch rounds onto baking sheet and let rest until a skin forms on the surface.
  • Bake at 300°F for 13-15 minutes, then cool completely before removal.
  • Match macaron shells and dip one side in melted dark chocolate, then sprinkle with crushed graham crackers.
  • Prepare Swiss meringue by whisking egg whites and sugar over simmering water until dissolved, then beat to stiff peaks.
  • Pipe meringue on macaron shell and add a scoop of chocolate ganache.
  • Toast meringue gently with a culinary torch and top with the chocolate dipped shell.
  • Store assembled macarons in an airtight container in the fridge to mature for 12-24 hours.

Notes

  • Best served at room temperature for best texture.
  • Mature in fridge 12-24 hours to develop flavors.
  • Store in fridge up to 5 days.
  • Avoid over-mixing the batter to prevent cracking.