S'more Macarons have classic french macaron shells flavored with cocoa powder and filled with a rich chocolate and marshmallow ganache. They have a delicious balance of flavors and textures that will make you fall in love with macarons!
Macarons are one of my favorite things to make, but they are definitely tricky. That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron master!
If you want more delicious french macaron recipes check out my Goat Cheese and Fig Macarons, Chocolate Strawberry Macarons, or Brown Butter Macarons.
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Why You'll Love This Recipe
- S'mores are so familiar and nostalgic. This smores macaron recipe elevates a classic flavor. S'mores Stuffed French Toast is another fun twist!
- Macarons are so beautiful! They are visually appealing and perfectly aesthetic all on their own, but the added marshmallow fluff on top makes them even more enticing.
- The textural difference between the crunchy exterior and the soft, chewy interior with the chocolate ganache macaron filling makes for a perfect bite.
- They provide a baking challenge. They require more work than your normal cookie, so they will test your baking skills.
- Macarons will impress anyone! They are my favorite pastry to break out when I want to impress a crowd. These Red, White, and Blue Macarons are one of my favorites to impress!
Ingredients
Ingredient Notes
- Be sure that you are using almond flour and not almond meal.
- Cocoa Powder will add flavoring and color to the S'more Macarons. Cocoa powder plays the same role in the chocolate macarons shell of these Turtle Macarons.
- You'll use marshmallow fluff to flavor the chocolate ganache and to add decoration to the top of the macaron shells.
- I used semi-sweet chocolate. I like to chop my chocolate up so that it melts evenly.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The egg white can be replaced with aquafaba to make these macarons vegan. The proportions will not be the same.
- There are endless variations for macarons and you can find a lot of them in my macaron recipes!
- You can use a kitchen torch to add a toasted marshmallow topping to the S'more Macarons.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Line a cookie sheet with a silicone mat or parchment paper.
STEP 2: In a food processor add the powdered sugar, almond flour, and cocoa powder and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
STEP 4: 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. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
STEP 5: 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. 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.
STEP 6: Preheat the oven to 280 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.
STEP 7: Place the S'more 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 5 minutes. 15 minutes in total.
STEP 8: Remove from the oven and allow to cool completely. They should peel off the mat easily.
STEP 9: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.
STEP 10: In a small saucepan heat the heavy cream over low heat until lightly boiling. Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes. Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
STEP 11: Remove the chocolate ganache from heat and transfer to a small bowl. Fold the marshmallow fluff into the ganache. Cover the surface of the ganache with plastic wrap and place in the fridge to firm up. Stir every 5 minutes to speed up the cooling process. The chocolate ganache needs to be completely cooled in order for it to be firm enough.
STEP 12: 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 and then sandwich it with another macaron shell.
STEP 13 (optional): Add a dollop of marshmallow fluff on top of the S'more Macarons and sprinkle the crushed graham crackers on top.
Expert Tips
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
Recipe FAQs
In order to make french macarons, you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.
For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly. These S'more Macarons are no exception.
Room Temperature: Macarons can be stored in an airtight container at room temperature for up to three days. I wouldn't recommend this, though, because they can become stale quickly.
Refrigerator: If stored correctly in an airtight container S'more Macarons will last up to 1 week in the fridge.
Freezer: Macarons freeze and thaw extremely well and can be frozen in an air-tight container for up to two months.
More Recipes You'll Love
If you tried these S'more Macarons or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
S'more Macarons
Ingredients
For Macarons:
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
For Ganache:
- ⅓ cup plus 1 tablespoon (85 grams) heavy cream
- ½ cup (85 grams) chocolate chips
- ¼ cup (32 grams) marshmallow fluff
Instructions
For Macarons:
- In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer. 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.
- 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 be runny.
- 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.
- Let the french 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 280 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 to find what works best for your oven.
- 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 5 minutes. 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.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
For Ganache:
- In a small saucepan heat the heavy cream over low heat until lightly boiling. Remove the pan from heat and add the chocolate chips. Allow to sit for five minutes. Use a whisk to slowly stir the mixture together until everything is melted and fully incorporated.
- Remove the chocolate ganache from heat and transfer to a small bowl. Fold the marshmallow fluff into the ganache. Cover the surface of the ganache with plastic wrap and place in the fridge to firm up. Stir every 5 minutes to speed up the cooling process. The chocolate ganache needs to be completely cooled in order for it to be firm enough.
For Assembly:
- 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 and then sandwich it with another macaron shell.
- (OPTIONAL) Add a dollop of marshmallow fluff on top of the macarons and sprinkle the crushed graham crackers on top.
Notes
-
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
Kelsey says
Is the Temp supposed to be 260?
Ellie Haley says
Yes! Macarons bake at a fairly low temperature. I find that 260-280 works the best for my oven. Every oven is different (some run hot, some run cold) so you may find a different temp works better for yours
Aili says
These turned out soo well! I had to bake mine a little longer (prob just beCause of my oven) and next time i would let the ganache cool for longer BECAUSE it was still a bit runnY when i ASSEMBLED, but Other than that They were perfect 🙂
Genesis Ron says
Good to know that works too! It was perfect the first time. I learn so much from you as well! Wow great post.