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

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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.