S’mores may be one of the best things ever invested. Crunchy graham crackers, sticky marshmallows, and smooth chocolate. It’s the perfect flavor and texture combination, so it’s no surprise that it translates so well into macarons. S’mores French Macarons are going to be your new favorite s’mores flavored treat!
For these S’mores French Macarons I made a classic french macaron shell and sprinkled it with crushed graham crackers. This adds flavor and a bit of decoration without messing with the integrity of the macaron shell. The filling is a basic chocolate ganache with marshmallows stirred in while it’s still warm, so they get nice and melty. I also cut up a few extra marshmallows and placed them on top of the ganache because let’s be real, you can never have enough marshmallows.
As I always say, if you’re new to macarons make sure you get out my in-depth French Macaron Recipe. I give y’all all of my favorite tips, tricks, and equipment for baking up the perfect macarons. I am also so happy to help y’all out with any questions you may have. Just shoot me an email or DM me on Instagram and I’ll help you work through it!
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For in-depth “whys” and “howtos”, skip to the end of this post!
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S’mores French Macarons
- 3 large (100 grams) egg whites
- 1/4 cup (50 grams) granulated sugar
- 1 2/3 cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- 1/4 cup graham crackers crushed
- 1/3 cup plus 1 tablespoon (85 grams) heavy cream
- 1/2 cup (85 grams) chocolate chips
- 4 large marshmallows cut in small pieces
- Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
- Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
- In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
- Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
- Sprinkle the crushed graham crackers over the macarons and let them rest for 1 hour.
- Preheat the oven to 260 degrees (F).
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3 minutes. 13 minutes in total.
- Remove from oven and allow to cool completely on the cookie sheet.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
- In a small saucepan heat the heavy cream over medium heat.
- When the cream comes to a light boil turn off the heat and add the chocoalte chips and marshmallow pieces. Allow to sit for 5 minutes.
- Use a whisk to slowly stir the ingredients together until the chocolate is fully melted. It's okay if the marshmallow doesn't melt all of the way.
- All the ganache to sit for a few minutes to firm up. If you are going to let it sit for longer than 10 minutes, place a layer of plastic wrap on the surface of the ganache.
- Transfer the ganache to a piping bag and pipe your desired amount onto the inside of a macaron shell. Sandwhich another macaron shell on top.
S’mores French Macarons
- Line a cookie sheet with a silicone mat (my favorite baking sheet for macarons and favorite silicone mats for macarons). I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper.
- In a food processor (I use this one) add the powdered sugar and almond flour and pulse until fully combined and rid of lumps. Don’t do this for too long or you will make almond butter. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together. In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not spread out too much. Transfer the batter to a piping bag fitted with a piping tip (this is my favorite for macarons). Pipe 1-inch disks onto the prepared cookie sheet.
- Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
- Sprinkle the crushed up graham crackers over the macarons.
- Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
- Preheat the oven to 260 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 3-5 minutes. 13-15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
- Remove from the oven and allow to cool completely.
- Peel off of the mat and match each shell to another that is the same size.
- In a small saucepan heat the heavy cream over low heat until lightly boiling.
- Remove the pan from heat and add the chocolate chips and cut up marshmallows. Allow to sit for five minutes.
- Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated. The marshmallows might not melt entirely, but that’s okay.
- Let the ganache sit at room temperature for about 10 minutes to cool down and firm up. If you plan to let it sit for longer than 10 minutes, place a sheet of plastic wrap on the surface to prevent a skin from forming
- Transfer the ganache to a piping bag fitted with a piping tip and pipe your desired amount onto the inside of one of the macaron shells. I added extra cut up marshmallows on top of the ganache and then sandwiched it with another macaron shell.
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