S’mores Macarons Recipe

S’mores Macarons take the nostalgic campfire treat and dress it up in the most delightful, French-inspired way. With chewy-chocolatey almond shells, a layer of creamy ganache, and swirls of toasted marshmallow frosting, they’re everything you love about s’mores—just a whole lot fancier (and, if I’m honest, more fun to make). This recipe will guide you step-by-step to bakery-quality S’mores Macarons, packed with real chocolate, marshmallow clouds, and that essential graham cracker crunch on top. If you’re ready for a show-stopping dessert, start prepping your apron!

Ingredients You’ll Need

You don’t need a lengthy shopping list to create S’mores Macarons, but every ingredient here plays a key role—whether it’s for structure, flavor, or that irresistible finishing touch. Choosing quality chocolate and fresh eggs will truly take these to the next level!

• Egg Whites (100 grams): Fresh egg whites help create those glossy, high-peaked macaron shells—just be sure to weigh them for accuracy.
• White Sugar (100 grams): Essential for stabilizing the meringue and giving the shells their characteristic shine.
• Almond Flour (96 grams): The classic macaron base for texture and subtle nutty flavor—sift well for a smooth shell.
• Powdered Sugar (75 grams): Combines with almond flour to create the delicate sweetness and melt-in-your-mouth bite.
• Cocoa Powder (14 grams): Gives your macarons that rich chocolate flavor, essential for the “s’mores” twist.
• Food Coloring (brown, optional): For a bit of extra color; a few drops can make your shells look just like toasted marshmallow.
• Chocolate, chopped or chips (4 oz / 113 grams): Go with your chocolate mood—dark, semi-sweet, or milk all work deliciously in the ganache.
• Heavy Cream (1/3 cup): Makes your ganache filling irresistibly silky and smooth.
• Egg Whites (2 for frosting): Whip these into that fluffy, marshmallowy topping.
• Granulated Sugar (1/2 cup): Sweetens the marshmallow frosting and helps give it volume.
• Cream of Tartar (1/4 tsp): Provides stability to ensure the frosting stays firm and pipes beautifully.
• Fine Sea Salt (1/8 tsp): Just a pinch heightens all the flavors and balances sweetness.
• Vanilla Extract (1 tsp): Brings warmth and that classic marshmallow aroma to the frosting.
• Melted Chocolate (3 oz): For dipping the tops, making every bite a little more decadent.
• Graham Cracker Crumbs (1/4 cup): The essential s’mores element—sprinkle generously on top!

How to Make S’mores Macarons

Step 1: Mise en Place & Prep

Start by organizing your kitchen—trust me, with macarons, every step flows better when your tools are ready. Gather and weigh out all ingredients, line two baking sheets with parchment or a silicone mat, and prepare a piping bag fitted with a large round tip. If you’ve never used a macaron template before, now’s the time! Place it under your parchment or use a mat with guides to keep all your S’mores Macarons perfectly shaped.

Step 2: Sift Dry Ingredients

Sift together your almond flour, powdered sugar, and cocoa powder into a large bowl. This not only prevents lumps but also ensures your shells will have that ultra-smooth top—well worth the extra minute!

Step 3: Make the Swiss Meringue

Add 100 grams egg whites and 100 grams white sugar to a heatproof bowl. Set it over a pot of simmering water (don’t let the bowl touch the water) and whisk until the sugar is completely dissolved and the mixture is slightly warm, without any sugar granules. Transfer this to your stand mixer and whisk on low, gradually increasing to high. After a few minutes, you’ll have glossy, stiff peaks that gently curl—this is the magic foundation for perfect S’mores Macarons shells.

Step 4: Fold & Test the Batter (Macaronage)

Pour your dry ingredients into the meringue. Using a flexible spatula, fold everything together gently—you’re aiming for a glossy, lava-like batter. Add food coloring if you’re using it now. Test by making a figure 8 or dropping a teaspoon onto your parchment—if it slowly spreads and smooths out without running, you’re golden!

Step 5: Pipe & Prepare the Shells

Fill your piping bag with the macaron batter and pipe small, even circles onto your mats or parchment. Once piped, lightly tap the trays a few times on the counter—this releases trapped air bubbles. If you see any stubborn bubbles, pop them gently with a toothpick for flawless tops. Let the shells sit and dry for 20 to 40 minutes until they feel dry to the touch.

Step 6: Bake the Macaron Shells

Preheat your oven to 300°F. Bake one tray at a time for 18 to 20 minutes, rotating after 5 minutes for even baking. You’ll know they’re ready when they have developed cute little “feet,” their color has deepened, and they easily lift off the mat. Cool completely before filling.

Step 7: Make the Chocolate Ganache

Finely chop 4 ounces of chocolate and place it in a bowl. Heat the heavy cream just to the edge of boiling and pour it over the chocolate. Let it stand, then whisk until smooth and glossy. Let it cool to room temperature so it thickens up to pipeable (but still silky-smooth) consistency.

Step 8: Prepare the Marshmallow Frosting

Combine 2 egg whites, 1/2 cup granulated sugar, cream of tartar, and salt in a bowl. Place over simmering water, whisking constantly until the mixture reaches 140°F—this ensures food safety and a thick, glossy texture. Transfer to a mixer, beat on high until stiff peaks form, then add vanilla extract. Transfer the frosting to a piping bag and use immediately for best results.

Step 9: Assemble the S’mores Macarons

Dip half your macaron shells (these will be the tops) into the melted chocolate, then sprinkle with crushed graham crackers. Let them set. Pipe a ring of marshmallow frosting onto the flat side of each bottom shell, then (if you love a little drama) torch lightly for classic s’mores flavor. Fill the center with cooled chocolate ganache. Top each with a dipped shell and gently press to sandwich it all together.

How to Serve S’mores Macarons

Garnishes

A sprinkle of extra graham cracker crumbs over the chocolate-dipped tops creates gorgeous visual appeal and amps up the nostalgic factor. If you have a kitchen torch, giving the marshmallow filling a light toast just before serving delivers that authentic campfire look and flavor—trust me, it’s worth it!

Side Dishes

Pair these S’mores Macarons with a cold glass of milk or a rich mug of hot chocolate for the ultimate comfort treat. For a more sophisticated twist, try serving them alongside some fresh berries or a scoop of vanilla bean ice cream.

Creative Ways to Present

Arrange your S’mores Macarons in a single layer on a rustic wooden board, sprinkle a few extra graham crumbs around, and let everyone dive in. For parties, you can wrap them individually in parchment and tie with twine as edible “gifts.” Or, fill a glass cloche or clear jar for an eye-catching centerpiece on your dessert table.

Make Ahead and Storage

Storing Leftovers

Your S’mores Macarons will keep beautifully in the fridge for up to 7 days. Store them in an airtight container with parchment between layers to preserve both the crispness of the shells and the soft, creamy centers. The flavors actually deepen and meld as they sit, so don’t be shocked if they taste even better the next day!

Freezing

Macarons are surprisingly freezer-friendly! Place assembled (or unfilled) S’mores Macarons in a single layer in an airtight container, using parchment or wax paper between rows. They’ll stay delicious for up to a month. Thaw them in the fridge for several hours before serving; they’ll taste just as fresh as day one.

Reheating

There’s really no need to reheat S’mores Macarons, but if you want that gooey marshmallow vibe right before serving, you can briefly (and carefully!) torch the filling with a kitchen torch. Avoid using a microwave or oven, as this can ruin the texture of the delicate shells.

FAQs

Can I make S’mores Macarons without a kitchen torch?

Absolutely! While a torch gives that toasted-marshmallow finish, your macarons will still taste amazing without it. You can also try torching the marshmallow frosting before assembling if you want some color without risking the shells.

Why did my macaron shells crack?

Cracking often happens if there are air bubbles in the batter or the shells didn’t dry long enough before baking. Be sure to tap the trays and use a toothpick to pop bubbles after piping, and wait until the shells feel dry to the touch before sliding them into the oven.

Can I make S’mores Macarons ahead for a party?

Yes! In fact, macarons benefit from a little rest. Make them up to two days ahead and store in the fridge. Their flavors will marry beautifully, and the texture will be even lovelier on the big day.

What chocolate is best for the ganache?

You can use any chocolate you love—dark, semi-sweet, or milk. Just make sure it’s a quality brand, as the ganache is a core flavor. For a classic campfire vibe, milk chocolate is always a hit!

How do I know when my macaron batter is ready?

The macaronage stage is all about watching for a glossy, thick batter that flows off your spatula in a steady ribbon. Try forming a figure 8 with the batter as it drips—if you can create a few loops without the batter breaking, you’re ready to pipe!

Final Thoughts

Baking S’mores Macarons is like channeling your inner pastry chef with a hint of campfire nostalgia—there’s just nothing else like them! Don’t be intimidated by the process; each step is a little adventure, and the payoff is seriously magical. Invite some friends, grab your torch (if you have one), and treat yourself to the ultimate homemade s’mores experience. I can’t wait to hear how much you love them!

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