If you’ve ever dreamed of capturing that nostalgic campfire treat in a delicate, elegant dessert, then this S’mores French Macarons Recipe is your new best friend. Combining the airy, melt-in-your-mouth texture of classic French macarons with the irresistible flavors of graham crackers, chocolate, and marshmallow, these little sweets create an unforgettable experience. Whether you’re treating yourself or impressing guests, this recipe brings together simple ingredients and careful technique to offer a refined twist on the beloved s’mores.
Ingredients You’ll Need
Believe it or not, the magic of the S’mores French Macarons Recipe lies in its straightforward ingredients. Each one plays a crucial role: almond flour gives the macarons their signature chew, cocoa adds rich chocolate notes, and marshmallow fluff brings that irresistible gooey sweetness. Let’s break down everything you’ll need to create this masterpiece.
- Egg whites (105 grams): The foundation for those airy, delicate shells that define macarons.
- Powdered sugar (130 grams, plus extra for filling): Adds sweetness and helps with smooth batter consistency.
- Almond flour, fine ground (120 grams): Provides that characteristic nutty flavor and the perfect texture.
- Natural cocoa powder (2 tablespoons): Infuses a subtle chocolate earthiness into the shells.
- Cream of tartar (1/4 teaspoon): Stabilizes the egg whites for that perfect stiff peak.
- Unsalted butter (4 tablespoons): Used in the ganache to add richness and creaminess.
- Marshmallow fluff (3/4 cups): Brings the iconic s’mores gooey sweetness.
- Vanilla extract (1/2 teaspoon): Adds a delicate, warm aroma balancing the chocolate.
- Cornstarch (2 teaspoons): Helps firm up the filling and balance textures.
- Pinch of salt: Enhances all the flavors, especially the chocolate and sweetness.
- Milk or cream (1 tablespoon): Liquid to help create smooth ganache and fillings.
- Chocolate powder, natural or Dutch (1 tablespoon): For dusting or flavor depth in the filling.
- Graham crackers (2 sheets): Crushed to mimic that classic campfire crunch on your macarons.
- Tiny dehydrated marshmallow bits (1 tablespoon): Adds textural contrast and visual charm.
How to Make S’mores French Macarons Recipe
Step 1: Prepare the Chocolate Ganache
Start by finely chopping dark chocolate into a heatproof bowl. Warm the heavy cream until it’s hot but not boiling, then pour it over the chopped chocolate. Let it sit for about two minutes to soften the chocolate, then stir until silky smooth. This ganache will bring decadence to your macarons, so be patient and make sure it’s well combined. Set it aside to thicken at room temperature or pop it in the fridge for a quicker chill.
Step 2: Sift Dry Ingredients
The texture of your macarons depends heavily on the dry ingredients being very fine. Sift together the almond flour, powdered sugar, and cocoa powder into a large bowl, ensuring there are no lumps. This step guarantees those smooth, shiny shells and delicate crumb everyone loves.
Step 3: Whisk Egg Whites
In your stand mixer, beat the egg whites until foamy. Add cream of tartar to stabilize the bubbles, then gradually pour in the powdered sugar. Continue beating on high speed until you achieve stiff peaks that hold their shape firmly but stay glossy. This is the key to that light, airy macaron shell.
Step 4: Fold Dry Ingredients Into Egg Whites
Gently fold your sifted dry blend into the whipped egg whites with a spatula. Your aim is the “flowing lava” stage—a batter that slowly drips off the spatula in ribbons but is not runny. This step is delicate; overmixing or undermixing can ruin the texture, so fold carefully and patiently.
Step 5: Pipe and Rest
Transfer your batter into a piping bag and pipe 1-inch rounds onto parchment-lined baking sheets. Tap the baking tray gently to release any trapped air bubbles. Now comes a crucial wait: let the piped shells rest until a dry skin forms on the surface—this usually takes 20-40 minutes—and it prevents cracking during baking.
Step 6: Bake the Macarons
Preheat your oven to 300°F (150°C). Bake your macarons for 13-15 minutes until they develop their signature “feet” (those cute ruffled edges at the bottom). Once done, let them cool completely on the baking sheet before carefully peeling them off. This cooling period ensures they hold their delicate shape.
Step 7: Decorate and Assemble
Dip one side of each shell in melted dark chocolate, then quickly sprinkle crushed graham crackers for that campfire crunch. Next, for the filling, whip together marshmallow fluff, vanilla, cornstarch, and a pinch of salt to a smooth, spreadable consistency. Pipe this filling onto the flat side of a shell, add a dollop of the prepared ganache, then gently sandwich with another shell. For an extra special touch, torch the marshmallow layer briefly with a kitchen torch for that iconic toasted effect.
Step 8: Chill Before Serving
Transfer your assembled S’mores French Macarons to an airtight container and refrigerate for 12 to 24 hours. This resting period allows the flavors to meld and the textures to settle, making every bite smooth, chewy, and bursting with that nostalgic s’mores goodness.
How to Serve S’mores French Macarons Recipe
Garnishes
To make your S’mores French Macarons recipe even more eye-catching, garnish with extra crushed graham crackers or a dusting of cocoa powder right before serving. Tiny dehydrated marshmallow bits also add a playful crunch and visual appeal. These small touches make your macarons an irresistible party centerpiece.
Side Dishes
Pair your macarons with a rich hot chocolate or a cup of freshly brewed coffee to balance their sweetness. You could also serve alongside fresh berries or a light fruit sorbet for a refreshing contrast. The balance between creamy, crunchy, and tart will delight anyone lucky enough to try this combo!
Creative Ways to Present
For a memorable presentation, arrange your S’mores French Macarons recipe on a wooden board or in a glass jar layered with crushed graham crackers. You can even create mini macaron towers or gift boxes for special occasions. The look is as charming as the taste, inviting guests to indulge in this campfire-inspired treat with elegance.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your macarons, store any leftovers in an airtight container in the refrigerator. They maintain their perfect chewiness and flavor up to 3 days, and chilling helps the marshmallow and chocolate develop those trademark gooey layers.
Freezing
If you want to keep your macarons fresh for longer, freezing is your friend. Place them in a single layer inside an airtight container with parchment paper between layers to avoid sticking. When you’re ready to enjoy them, thaw in the refrigerator overnight to retain their delicate texture and flavor.
Reheating
To revive a slightly chilled macaron, allow it to sit at room temperature for 10-15 minutes before eating. Avoid microwaving as this can soften the exterior too much and dull the vibrant flavors. With a little patience, you’ll enjoy them almost as if fresh from the bakery!
FAQs
What makes these macarons different from regular ones?
This S’mores French Macarons Recipe incorporates the classic campfire trio: graham crackers, chocolate, and marshmallow, giving traditional macarons a nostalgic and gooey twist you won’t find in typical recipes.
Can I use store-bought marshmallow fluff?
Absolutely! Store-bought marshmallow fluff works perfectly for the filling, offering that sweet and airy texture essential for a true s’mores flavor.
How do I know when the macaron batter is ready?
Look for the “flowing lava” consistency. The batter should slowly flow off your spatula in thick ribbons without being too runny – this balance ensures the perfect smooth shells with lovely feet.
Why let the shells rest before baking?
Resting allows the piped shells to develop a thin, dry skin that prevents cracking and helps create the iconic “feet” during baking. It’s a small step that makes a big difference!
Can I make this recipe gluten-free?
Yes! Since macarons are naturally gluten-free due to almond flour and cocoa powder, just be sure your graham crackers are gluten-free or substitute with gluten-free cookies to keep the s’mores essence intact.
Final Thoughts
There’s nothing quite like the joy of combining a childhood favorite with a sophisticated French pastry like this S’mores French Macarons Recipe. From the delicate, crisp shells to the luscious marshmallow and chocolate layers, every bite tells a story of comfort and elegance. I can’t wait for you to try this recipe and experience that perfect harmony of textures and flavors—it’s truly a celebration in every macaron!
Print
S’mores French Macarons Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delight in these decadent S’mores French Macarons, combining the delicate texture of classic French macarons with the nostalgic flavors of s’mores—rich dark chocolate ganache, marshmallow meringue, and crunchy graham cracker coating. Perfectly baked to achieve a crisp shell and chewy interior, these gourmet treats bring campfire favorites into an elegant pastry form.
Ingredients
Macaron Shells
- 105 grams egg whites
- 130 grams powdered sugar
- 120 grams almond flour, fine ground
- 2 tablespoons natural cocoa powder
- 1/4 teaspoon cream of tartar
Chocolate Ganache
- 4 tablespoons unsalted butter
- 1 1/4 cups powdered sugar
- 3/4 cups marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- pinch of salt
- Finely chopped dark chocolate (quantity not specified, approx. 100 grams)
- Heavy cream (approx. 1/2 cup for Ganache)
Swiss Meringue
- Additional egg whites and sugar mixed with cream of tartar (quantities implied similar to the macaron batter)
Decorations and Assembly
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1 tablespoon chocolate powder (natural or Dutch)
- 2 sheets graham crackers, crushed
- 1 tablespoon tiny dehydrated marshmallow bits
- Additional melted dark chocolate for dipping
Instructions
- Prepare Ganache: Finely chop the dark chocolate and place it in a large bowl. Heat the heavy cream until hot to the touch and pour it over the chopped chocolate. Let it sit for two minutes, then stir until smooth. Let the ganache sit at room temperature or refrigerate until thickened.
- Mix Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder into a bowl to remove lumps and aerate the mixture.
- Whisk Egg Whites: In a stand mixer, whisk the egg whites until foamy. Add cream of tartar, then gradually add powdered sugar. Continue whisking on high speed until stiff peaks form, indicating a stable meringue.
- Fold in Dry Ingredients: Gently fold the sifted dry ingredients into the meringue mixture until the batter reaches a “flowing lava” consistency—smooth and shiny but still thick enough to hold shape.
- Pipe Macarons: Pipe 1-inch diameter rounds onto a baking sheet lined with parchment paper or a silicone mat. Let them rest at room temperature until a skin forms on the surface, typically 30-60 minutes.
- Bake Shells: Preheat the oven to 300°F (150°C). Bake the macarons for 13-15 minutes until the shells have risen and developed characteristic feet. Remove and let cool completely before removing from the baking sheet.
- Decorate Shells: Dip one side of each cooled macaron shell in melted dark chocolate and sprinkle with crushed graham crackers for a crunchy, sweet coating. Let set.
- Make Swiss Meringue: To prepare Swiss meringue for the filling, whisk sugar and cream of tartar together with egg whites over simmering water until the sugar is dissolved. Then beat until stiff peaks form and the meringue is glossy and smooth.
- Assemble Macarons: Pipe a layer of Swiss meringue onto half the macaron shells. Spoon or pipe the thickened chocolate ganache on top of the meringue layer. Optionally torch the assembled meringue gently to toast marshmallow bits, then sandwich with the remaining shells.
- Rest and Store: Place the assembled macarons in an airtight container and refrigerate for 12-24 hours to allow flavors to meld and texture to perfect before serving.
Notes
- Resting the piped shells before baking is crucial for forming the smooth, glossy tops and developing characteristic feet.
- The ganache thickens as it cools; ensure it is thick enough to hold between shells but not too stiff to spread.
- The marshmallow meringue can be toasted lightly with a kitchen torch to impart the classic s’mores flavor.
- Store macarons refrigerated in an airtight container for up to 3 days for best freshness.
- Bring macarons to room temperature before serving for optimal texture and flavor.
