Irresistible S’mores Macarons Recipe

Introduction

These irresistible S’mores Macarons combine the delicate texture of classic French macarons with the nostalgic flavors of toasted marshmallow, milk chocolate, and graham crackers. Perfect for special occasions or a sweet treat, they offer a delightful twist on a beloved campfire favorite.

Ingredients

• 120 g room temperature egg whites
• 130 g white sugar
• 115 g finely ground almond meal
• 40 g finely sifted graham cracker crumbs
• 110 g confectioner’s sugar
• Brown gel food coloring (optional)
• 200 g milk chocolate, chopped
• 100 g heavy cream
• Marshmallow creme

Instructions

1. Step 1: Line a baking sheet with a silicone baking mat. In a food processor, combine the almond meal, confectioner’s sugar, and graham cracker crumbs. Process until the mixture clumps, then sift it. Re-process and sift any remaining bits until the mixture is fine and even.
2. Step 2: In a clean bowl, whip the egg whites until they form a loose foam. Gradually add the white sugar while whipping until stiff peaks form. If desired, add a small amount of brown gel food coloring and gently blend.
3. Step 3: Gently fold the dry mixture into the meringue until the batter is smooth, shiny, and slightly flowing—the macaronage stage. Transfer to a piping bag fitted with a 1A tip or a zipper bag with the tip cut off. Pipe 1½ inch circles onto the baking sheet. Tap the sheet firmly to remove air bubbles. Let the macarons dry at room temperature until tops are dry, about one hour.
4. Step 4: Preheat the oven to 300°F (150°C). Bake the dried macarons for 15-17 minutes until they have feet and peel cleanly from the mat. Allow to cool completely to room temperature before removal.
5. Step 5: Finely chop the milk chocolate and place it in a bowl. Heat the heavy cream until boiling, then pour over the chocolate without stirring. Cover and let sit for 2 minutes, then stir until smooth and glossy. Chill in the fridge until it reaches a pipeable consistency.
6. Step 6: Transfer the ganache and marshmallow creme to separate piping bags. Pipe a thin layer of ganache onto half of the macaron shells, then add a thin layer of marshmallow creme. Top with remaining shells and gently twist to secure. Refrigerate overnight for best flavor and texture.

Tips & Variations

• For a richer chocolate taste, add a pinch of sea salt to the ganache before chilling.
• Use a food processor to achieve a fine and even almond meal and sugar mixture for smooth shells.
• If you prefer a more toasted marshmallow flavor, lightly toast the marshmallow creme with a kitchen torch before assembling.
• Substitute dark chocolate for milk chocolate if you want a deeper, less sweet filling.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, allow them to come to room temperature before serving. Unfilled macaron shells can be stored airtight at room temperature for up to one week or frozen for longer storage. Reheat gently at room temperature before filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the macaron shells ahead of time?

Yes, you can bake and cool the shells ahead. Store them in an airtight container for up to a week or freeze for longer. Fill them with ganache and marshmallow creme just before serving for the freshest taste.

What if my macarons crack or don’t develop feet?

Cracks or missing feet often result from improper drying or oven temperature. Make sure to let the piped batter dry until a skin forms on the surface before baking, and bake at a consistent 300°F (150°C). Using an oven thermometer can help maintain accurate heat.

Irresistible S’mores Macarons Recipe

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★★★★★

4.5 from 102 reviews

These Irresistible S’mores Macarons combine delicate almond and graham cracker shells with luscious milk chocolate ganache and marshmallow creme filling, delivering a sophisticated twist on the classic campfire treat. Perfect for special occasions or an elegant dessert, these macarons boast a crisp exterior, chewy feet, and a creamy, gooey center that will delight any s’mores lover.

• Author: Caleb
• Prep Time: 1 hour 20 minutes
• Cook Time: 17 minutes
• Total Time: 1 hour 37 minutes
• Yield: About 20 sandwich macarons (40 shells) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients for Macarons

• 115 g finely ground almond meal
• 110 g confectioner’s sugar
• 40 g finely sifted graham cracker crumbs

Meringue

• 120 g room temperature egg whites
• 130 g white sugar
• Brown gel food coloring (optional)

Ganache

• 200 g milk chocolate, chopped
• 100 g heavy cream

Other

• Marshmallow creme (for filling)

Instructions

1. Prepare Dry Ingredients for Macarons: Line a baking sheet with a silicone baking mat. In a food processor, combine the finely ground almond meal, confectioner’s sugar, and graham cracker crumbs. Process until the mixture clumps, then sift to ensure a fine, even mixture. Re-process any bits that don’t pass through the sifter.
2. Make the Meringue: Whip the room temperature egg whites in a clean bowl until loose foam forms. Gradually add the white sugar while whipping until stiff peaks form, creating a stable meringue. Optionally, add a small amount of brown gel food coloring and blend into the meringue for color.
3. Combine and Pipe the Macaron Batter: Gently fold the sifted dry mixture into the stiff meringue until the batter is smooth, shiny, and slightly flowing, known as the macaronage stage. Transfer batter to a piping bag fitted with a 1A tip or a similar substitute. Pipe even 1½ inch circles onto the prepared baking sheet. Tap the sheet firmly on the counter to release large air bubbles. Let macarons dry at room temperature until the tops are dry, about one hour.
4. Bake and Cool the Macaron Shells: Preheat oven to 300°F (150°C). Once dry, bake the macarons for 15-17 minutes until feet form and shells peel cleanly from the mat. Allow to cool completely to room temperature before removing from the baking sheet to prevent cracking or sticking.
5. Prepare the Milk Chocolate Ganache: Finely chop the milk chocolate and place it in a bowl. Heat heavy cream in a saucepan until just boiling, then pour over the chocolate without stirring. Cover and let sit for 2 minutes, then stir until smooth and glossy. Chill in the refrigerator until set to a pipeable consistency. Optionally, add a pinch of sea salt for enhanced flavor.
6. Assemble the S’mores Macarons: Transfer chilled ganache and marshmallow creme into separate piping bags. Pipe a thin layer of ganache onto the flat side of half the cooled shells, followed by a layer of marshmallow creme. Top with remaining shells, gently twisting to secure. For best flavor and texture, refrigerate filled macarons overnight before serving.

Notes

• Ensure egg whites are at room temperature for optimal meringue volume.
• Drying the macaron shells before baking is crucial to form the signature feet and prevent cracking.
• Use a silicone baking mat for easy removal of delicate macarons.
• Allowing the macarons to rest in the fridge overnight improves flavor melding and texture.
• Optionally add brown food coloring to achieve a toasted graham cracker tone.

Keywords: s’mores macarons, french macarons, chocolate ganache, marshmallow, almond macarons, campfire dessert