S’mores Macarons Recipe
This S’mores Macarons Recipe is where the legendary flavors of campfire s’mores meet the delicate charm of French patisserie. Imagine crisp yet chewy macaron shells with toasty graham notes, sandwiched together with luscious chocolate ganache and a cloud-like dollop of marshmallow fluff. Every bite wraps you in a cozy nostalgia, perfect for sharing with friends or treating yourself to something extra special.
Ingredients You’ll Need
The beauty of this S’mores Macarons Recipe lies in its thoughtfully chosen ingredients, each playing a key role in flavor and texture. From finely ground almond flour to the nostalgic crunch of graham cracker crumbs, nothing here is extra; it all matters to achieve that impeccable macaron bite with a twist.
- 120 g egg whites (room temperature): Room temp egg whites whip up into a sturdier, glossier meringue—essential for macaron structure.
- 130 g granulated sugar: Sweetens the meringue while helping to stabilize those shiny peaks.
- 115 g almond flour: The classic macaron base, finely ground for a smooth shell and subtle nutty flavor.
- 40 g graham cracker crumbs (finely sifted): Brings in the irresistible s’mores vibe and a golden hue.
- 110 g powdered sugar: Creates a velvety macaron shell and balances the almond flour.
- Brown gel food color (optional): Just a dab deepens the color to match that golden graham cookie.
- 200 g milk chocolate: Chopped up fine, it melts into a creamy, classic ganache for the center.
- 100 g heavy whipping cream: Adds rich smoothness to the chocolate ganache filling.
- Marshmallow fluff: The crowning touch—store-bought or homemade for a gooey, classic s’mores sensation.
How to Make S’mores Macarons Recipe
Step 1: Prepare Your Baking Tools
Start by lining a baking sheet with a silicone baking mat. This prevents sticking and makes it much easier to peel off the delicate macaron shells later. Make sure all your bowls and utensils are super clean—any grease can make or break your meringue!
Step 2: Process and Sift the Dry Ingredients
In a food processor, pulse together the almond flour, powdered sugar, and graham cracker crumbs until the mixture is fine and just starts to clump. Sift this mixture into a bowl—if you spot any stubborn bits that won’t pass through, give them another round in the processor. Sifting ensures impossibly smooth shells, so don’t skip this!
Step 3: Whip the Meringue
Place your egg whites in a mixing bowl and whip until they form a loose foam. Slowly add the granulated sugar, then keep whipping until you reach stiff, glossy peaks—a crucial step, as this meringue is the backbone of your macarons. If you want that classic golden hue, now’s the time to blend in a hint of brown gel food coloring.
Step 4: Macaronage – Combine the Mixtures
Gently fold your dry ingredients into the whipped meringue, working carefully to preserve as much volume as possible. The batter is ready when it flows off your spatula in a thick, smooth ribbon and settles into itself after a few seconds—a technique called macaronage.
Step 5: Pipe and Rest
Spoon your batter into a piping bag fitted with a 1A tip, or use a zip-top bag with the corner snipped. Pipe small 1.5-inch rounds onto your prepared baking sheet. When you’re done, give the baking sheet a firm tap on the counter a couple of times to release any hidden air bubbles—this little move saves your shells from cracking.
Step 6: Dry the Shells
Let the macaron shells rest at room temperature for about an hour, or until they’re dry to the touch. This drying phase helps form the iconic “feet” that set macarons apart. Meanwhile, you can get a head start on your fillings.
Step 7: Bake to Perfection
Preheat your oven to 300°F. Bake the macarons for 15 to 17 minutes, keeping a close eye—practice makes perfect with macaron baking! Once done, allow them to cool completely on the sheet before attempting to remove them. Patience pays off here.
Step 8: Make the Chocolate Ganache
Finely chop your milk chocolate and set it in a heat-proof bowl. Gently heat the cream until it’s just boiling, then pour it over the chocolate. Cover for two minutes—this steams everything into melty bliss—then stir to a silky-smooth ganache. Let it firm up in the fridge.
Step 9: Gather the Marshmallow Fluff
If you’re using store-bought fluff, simply have it at the ready. If you’re feeling ambitious and want ultimate gooey-ness, whip up a quick homemade version—either way, this is what really brings that campfire magic.
Step 10: Assemble Your S’mores Macarons Recipe
Transfer your cooled ganache into a piping bag. On half your macaron shells, pipe a thin ring of ganache, then fill the center with a squiggle of marshmallow fluff. Press another shell on top to make an adorable sandwich, giving each a tiny twist as you join them—one last nod to s’mores nostalgia.
How to Serve S’mores Macarons Recipe
Garnishes
These macarons are delightful as-is, but for an extra wow factor, try dusting them with a little extra graham cracker crumb or drizzling with melted chocolate before serving. For a real campfire flourish, a quick pass under the broiler or a blowtorch over the marshmallow fluff amps up the toasty aroma.
Side Dishes
S’mores Macarons Recipe pairs perfectly with a cup of rich hot chocolate, a scoop of vanilla bean ice cream, or even a steaming mug of coffee. Light, creamy sides help balance the rich chocolate and marshmallow bite, making each mouthful feel celebratory.
Creative Ways to Present
Go for a campfire-chic setup: pile the macarons onto a rustic wooden board with mini marshmallows, sticks of chocolate, and graham cracker pieces scattered around. Or, nestle them in mini cupcake wrappers and stack them in mason jars for a take-home treat—your guests will swoon!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your macarons in an airtight container in the fridge for up to five days. In fact, letting them sit overnight actually improves texture—those magical flavors meld, and the centers get extra gooey! Just make sure they’re chilled to preserve the fluff and ganache.
Freezing
The S’mores Macarons Recipe freezes beautifully when unfilled. Stack cooled shells with parchment between layers in an airtight container and freeze for up to a month. When ready to serve, thaw at room temperature and add fresh ganache and marshmallow fluff for a treat that tastes oven-fresh.
Reheating
There’s no need to reheat macarons, but if your ganache is extra firm from the fridge, let the filled macarons sit at room temperature for 20-30 minutes before serving. This softens both filling and shell, recreating that perfect, just-made texture.
FAQs
Can I use a different type of chocolate for the ganache?
Absolutely! While milk chocolate gives this S’mores Macarons Recipe its classic flavor, dark or semi-sweet chocolate will add a deeper, more intense bite. Just use the same weight for a reliable set.
Why do my macarons sometimes crack or have no “feet”?
Cracks usually mean trapped air bubbles or under-mixed batter, while missing feet often point to under-dried shells. Be sure to tap your tray, sift ingredients well, and allow adequate drying time for the best results.
Can I make S’mores Macarons Recipe in advance for a party?
Yes! In fact, making them 1-2 days ahead allows the flavors to fully develop. Simply assemble and keep in an airtight container in the fridge until you’re ready to dazzle your guests.
Is there a substitute for almond flour?
Classically, macarons rely on almond flour’s fine texture and subtle flavor. If allergies are a concern, try finely ground sunflower seed flour, but expect a slightly different taste and color.
How do I get perfectly shaped macarons every time?
Practice makes perfect! Use a template under your silicone mat for guidance, and always tap the tray to settle the batter. Consistency in size helps them bake evenly and makes sandwiching a breeze.
Final Thoughts
Bringing together everything you love about s’mores and the finesse of French baking, this S’mores Macarons Recipe is pure joy in every bite. Don’t be intimidated by the process—embrace the challenge, savor the gooey results, and share them with someone special. You’re just a few steps away from an unforgettable treat!
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S’mores Macarons Recipe
- Total Time: 2 hours
- Yield: Makes about 24 macarons 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of S’mores and French macarons with this S’mores Macarons recipe. Crispy, chewy almond cookies filled with creamy milk chocolate ganache and fluffy marshmallow fluff – a perfect treat for any occasion.
Ingredients
For Macaron Cookies:
- 120 g egg whites (room temperature)
- 130 g granulated sugar
- 115 g almond flour
- 40 g graham cracker crumbs (finely sifted)
- 110 g powdered sugar
- brown gel food color (optional)
For Chocolate Ganache:
- 200 g milk chocolate
- 100 g heavy whipping cream
For Marshmallow Fluff:
- Marshmallow fluff
Instructions
- S’mores Macaron Cookies – Line baking sheet with a silicone baking mat.
- Process almond flour, powdered sugar, and graham cracker crumbs in a food processor until it begins to clump. Sift and re-process any bits that won’t pass through the sifter.
- Whip the egg whites until the consistency is a loose foam. Continue to beat the egg whites slowly while adding the granulated sugar and whip to a stiff meringue. Add a small amount of brown color gel (optional) and blend to incorporate.
- Fold the dry mixture into the meringue until you reach a smooth, shiny consistency.
- Pour the batter into a piping bag (or gallon size zipper baggie) with a 1A piping tip. Pipe the macarons onto your baking sheet creating 1-½ inch circles.
- Whack the baking sheet on the counter to eliminate air bubbles (see notes in the post).
- Let the macarons dry at room temperature until dry to the touch (about one hour). While the macarons dry, make the ganache and marshmallow fluff.
- Heat oven to 300°F. Bake macarons for 15-17 minutes. Let cookies cool completely before removing from the pan.
- Chocolate Ganache – Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over the finely chopped chocolate (do NOT stir just yet). Cover bowl with plastic wrap for 2 minutes. Stir to combine and store in the fridge to set.
- Marshmallow Fluff – You can use store-bought marshmallow fluff OR follow this homemade recipe.
- To Assemble the Macarons – Pipe a thin layer of ganache followed by a thin layer of marshmallow fluff into the center of one cookie. Top with a second cookie to create a sandwich and twist together.
Notes
- Ensure egg whites are at room temperature for best results.
- Macarons are best stored in an airtight container in the refrigerator.
- Experiment with different food colorings for varied macaron looks.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 120
- Sugar: 8g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: S’mores Macarons, French dessert, Chocolate Ganache, Marshmallow Fluff, Macaron Cookies
