Description
Delicious s’mores macarons filled with chocolate ganache and marshmallow buttercream.
Ingredients
Scale
- 100g almond flour
- 100g powdered sugar
- 90g egg whites (room temperature)
- 90g granulated sugar
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- 1 brown gel food coloring (optional)
- 100g semi-sweet chocolate chips
- 100ml heavy cream
- ½ cup unsalted butter (room temperature)
- 1 cup marshmallow fluff
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 tablespoons crushed graham crackers
Instructions
- Prepare the macaron shells: Start by sifting your almond flour and powdered sugar into a large bowl. This step is crucial—it creates that signature smooth, shiny macaron shell. In another bowl, whip the egg whites with cream of tartar until frothy, then gradually add the granulated sugar. Continue beating until stiff peaks form, then fold in vanilla and brown gel food coloring for that graham-cracker-inspired hue.
- Gently fold the dry ingredients into the meringue using a spatula. You’ll know it’s ready when the batter flows like lava and you can make a figure-eight shape without it breaking.
- Pipe the shells onto a parchment-lined baking sheet in uniform circles. Tap the tray a few times to remove air bubbles, then let them sit for 30–60 minutes until they form a skin. This is what helps them bake into that perfect footed shape.
- Bake at 300°F (150°C) for 14–16 minutes. Let them cool completely before removing from the tray.
- Make the chocolate ganache: Warm the heavy cream in a saucepan until just simmering, then pour it over the chocolate chips. Let it sit for a minute before stirring until smooth and glossy. Chill slightly until thick enough to pipe.
- Make the marshmallow buttercream: Beat the butter until creamy, then slowly add powdered sugar. Mix in marshmallow fluff and vanilla. Beat until fluffy and well combined.
- Assemble the s’mores macarons: Pipe a ring of marshmallow buttercream around the edge of a macaron shell and fill the center with chocolate ganache. Sandwich with another shell and gently press. Roll the edges in crushed graham crackers for that final s’mores flourish.
Notes
- Ensure egg whites are at room temperature for better stability.
- Let macarons sit before baking to develop a skin for better texture.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 100
- Sugar: 10g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg