Description
S’mores Macarons combine the flavors of a classic campfire treat with the elegance of French pastry. The graham cracker macaron shells are filled with creamy chocolate ganache and homemade marshmallow fluff, creating a perfect blend of crunchy, chewy, and creamy textures.
Ingredients
120 g egg whites (room temperature)
130 g granulated sugar
115 g almond flour
40 g graham cracker crumbs (finely sifted)
110 g powdered sugar
Brown gel food color (optional)
200 g milk chocolate
100 g heavy whipping cream
Marshmallow fluff (store-bought or homemade)
Instructions
- Line a baking sheet with a silicone baking mat.
- In a food processor, combine almond flour, powdered sugar, and graham cracker crumbs. Process until the mixture clumps together, then sift and reprocess any bits that don’t pass through the sifter.
- Whip egg whites in a clean bowl until they form a loose foam. Gradually add granulated sugar, continuing to beat until stiff peaks form. Add a small amount of brown gel food coloring (optional) and mix in.
- Gently fold the dry ingredients into the meringue until smooth and shiny.
- Pipe 1 ½ inch circles onto the prepared baking sheet, tapping the sheet to release air bubbles.
- Let the macarons dry at room temperature for about an hour until dry to the touch.
- Preheat the oven to 300°F (150°C). Bake the macarons for 15-17 minutes until set. Allow them to cool completely before removing from the pan.
- Chop the milk chocolate and place it in a heatproof bowl. In a small saucepan, bring the whipping cream to a boil, then pour over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth. Refrigerate to set.
- Prepare or use store-bought marshmallow fluff.
- Once the macaron shells are cooled, pipe chocolate ganache onto one shell, followed by a layer of marshmallow fluff. Top with another shell, flat side down, and gently twist to spread the filling.
- Allow assembled macarons to rest for a few hours before serving to let the flavors meld.
Notes
Food coloring is optional; the macarons will still taste delicious without it.
Store-bought marshmallow fluff works perfectly for this recipe.
Ensure the macarons dry completely before baking to avoid cracking.
Make the ganache ahead of time and store in the refrigerator for convenience.
If you prefer a richer flavor, use dark chocolate ganache instead of milk chocolate.
- Prep Time: 1 hour 40 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 15g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
