S’mores Macarons

Experience the irresistible combination of two beloved treats with S’mores Macarons. These delicate and decadent French macarons are filled with a luscious chocolate ganache and a gooey marshmallow filling, reminiscent of the classic campfire treat. With their crisp shells and indulgent fillings, S’mores Macarons are sure to satisfy your sweet tooth.

Preparation Time: 45 minutes Resting Time: 30 minutes Baking Time: 15-18 minutes Total Time: Approximately 1 hour and 30 minutes


For the macaron shells:

  • 1 3/4 cups powdered sugar
  • 1 cup almond flour
  • 3 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • Pinch of cream of tartar
  • 1/2 teaspoon vanilla extract
  • Graham cracker crumbs (for sprinkling on top)

For the chocolate ganache filling:

  • 4 ounces dark chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

For the marshmallow filling:

  • 1/2 cup marshmallow creme/fluff


  1. Line baking sheets with parchment paper or silicone mats. Set aside.
  2. In a food processor, combine the powdered sugar and almond flour. Pulse until well combined and finely ground. Sift the mixture into a large mixing bowl, discarding any larger pieces that remain.
  3. In a separate mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
  4. Gradually add the granulated sugar to the egg whites, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form.
  5. Gently fold the almond flour mixture into the beaten egg whites using a rubber spatula. Fold until the batter is smooth and well combined, but be careful not to overmix.
  6. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, about 1 1/2 inches in diameter, spacing them about 1 inch apart.
  7. Tap the baking sheets gently on the counter to release any air bubbles. Let the macarons rest at room temperature for about 30 minutes, until a slight skin forms on the surface.
  8. Meanwhile, preheat your oven to 325°F (160°C).
  9. Bake the macarons in the preheated oven for 15-18 minutes, or until the shells are set and slightly firm to the touch. Let them cool completely on the baking sheets before removing.
  10. While the macaron shells are cooling, prepare the chocolate ganache filling. Place the finely chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for a minute. Stir until the chocolate is completely melted and smooth. Add the butter and stir until incorporated. Let the ganache cool to room temperature.
  11. Once the macaron shells and ganache are cooled, pair up similar-sized shells. Pipe a small dollop of marshmallow creme onto one shell and a teaspoon of chocolate ganache onto another. Sandwich the two shells together gently.
  12. Sprinkle graham cracker crumbs on top of each macaron for decoration.
  13. Refrigerate the filled macarons for at least 24 hours before serving to allow the flavors to meld and the macarons to soften.
  14. Enjoy these delightful S’mores Macarons as a sweet treat for any occasion.