I enjoy this recipe because it delivers a perfect balance of textures—crispy on the outside, soft and chewy inside, and creamy in the center. The graham cracker flavor adds a subtle crunch that reminds me of classic s’mores. I also appreciate how impressive they look once assembled, making them perfect for special occasions or gifting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Marshmallow frosting 5 large egg whites 11/2 cup sugar
Chocolate glaze 2/3 cups dark chocolate 1 tablespoons plus 1 teaspoon heavy cream 4 tablespoons powdered sugar, sifted 4-5 tablespoons water, warm
Directions
I start by preheating my oven to 350°F and lining a baking sheet with parchment paper. I trace 1-inch circles on a sheet to use as a guide.
To make the macaron cookies, I beat egg whites and sugar until I get stiff, glossy peaks. Then I process the graham crackers with the powdered sugar and almond meal until fine and sift the mixture. I fold the dry ingredients into the meringue, pressing and folding until the batter flows slowly and smooths out after a few seconds.
I pipe the batter onto the prepared parchment using the traced circles as a guide. Then I tap the baking sheets firmly on the counter to release air bubbles. I bake the shells for 12–15 minutes and let them cool completely before removing.
For the marshmallow frosting, I heat egg whites and sugar over simmering water until it reaches 160°F while whisking. Then I whip the mixture until it becomes thick, glossy, and holds stiff peaks.
To make the chocolate glaze, I melt the chocolate with heavy cream over simmering water. Once melted, I stir in powdered sugar and add warm water gradually until I reach a smooth, dippable consistency.
For assembly, I dip the tops of some shells in chocolate. I pipe marshmallow frosting onto the flat side of another shell, then sandwich them together. I finish by lightly torching the marshmallow edges for that classic toasted s’mores flavor.
Servings and Timing
I get about 35 macarons from this recipe. The preparation takes around 45 minutes, baking takes about 15 minutes, and assembly adds another 20 minutes, making the total time roughly 1 hour and 20 minutes.
Variations
I sometimes switch the dark chocolate for milk chocolate when I want a sweeter flavor. If I feel creative, I add a bit of espresso powder to the chocolate glaze for a deeper taste. I also like experimenting with flavored marshmallow fillings, such as vanilla bean or even a hint of cinnamon.
Storage/Reheating
I store the macarons in an airtight container in the refrigerator for up to 3 days. I let them sit at room temperature for about 15 minutes before serving to soften slightly. I avoid reheating them, as that can ruin the delicate texture.
FAQs
Why are my macarons cracking?
I find this usually happens when I don’t tap out air bubbles or when the batter is overmixed.
How do I know when the batter is ready?
I look for a batter that slowly flattens after being dropped on itself within about 15–20 seconds.
Can I skip the graham cracker crumbs?
I can, but I prefer keeping them for that authentic s’mores flavor.
Do I need a stand mixer?
I like using one for consistency, but a hand mixer can also work.
Why didn’t my macarons develop feet?
I notice this happens when the batter is too runny or the oven temperature is off.
Can I make these ahead of time?
I often make them a day ahead, and they still taste great.
How do I torch the marshmallow safely?
I use a kitchen torch and keep the flame moving to avoid burning one spot.
Can I freeze macarons?
I freeze the shells without filling and assemble them later for best results.
Why are my shells sticking to parchment?
I make sure they are completely cooled before trying to remove them.
Can I use store-bought marshmallow fluff?
I can, but I prefer homemade frosting for better texture and flavor.
Conclusion
I always enjoy making these s’mores macarons because they turn a nostalgic favorite into a refined dessert. The combination of textures and flavors makes each bite satisfying, and I find them just as fun to make as they are to eat.
Elegant French macarons infused with graham cracker flavor, filled with fluffy marshmallow frosting and finished with a rich chocolate glaze. These s’mores-inspired treats combine nostalgic flavors with a refined presentation.
Ingredients
135 g egg whites
45 g granulated sugar
30 g graham cracker crumbs
215 g powdered sugar
115 g almond meal
5 large egg whites
1 1/2 cups sugar
2/3 cup dark chocolate
1 tablespoon plus 1 teaspoon heavy cream
4 tablespoons powdered sugar, sifted
4–5 tablespoons warm water
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Trace 1-inch circles as a guide.
Beat egg whites and granulated sugar until stiff, glossy peaks form.
Process graham cracker crumbs, powdered sugar, and almond meal until fine, then sift.
Fold dry ingredients into the meringue until the batter flows slowly and smooths out within 15–20 seconds.
Pipe batter onto prepared sheets using the traced circles. Tap trays firmly to release air bubbles.
Bake for 12–15 minutes. Let shells cool completely before removing.
For marshmallow frosting, heat egg whites and sugar over simmering water until 160°F while whisking. Whip until thick, glossy, and stiff peaks form.
For chocolate glaze, melt chocolate with heavy cream over simmering water. Stir in powdered sugar and add warm water until smooth and dippable.
Dip tops of half the macaron shells in chocolate glaze.
Pipe marshmallow frosting onto the flat side of remaining shells and sandwich together.
Lightly torch marshmallow edges for a toasted effect before serving.
Notes
Ensure egg whites are at room temperature for better volume.
Do not overmix the batter to avoid flat macarons.
Tap baking sheets firmly to remove air bubbles and prevent cracking.
Let macarons cool completely before removing from parchment.
Store in an airtight container in the refrigerator for up to 3 days.
Bring to room temperature before serving for best texture.
Freeze unfilled shells for up to 1 month and assemble later.
