S'mores Macarons

by - April 03, 2017

Hey everyone,

It's been a little while since I last did a baking post so today I'm back with a recipe for S'mores macarons!

Ingredients (Makes 20):


120g of Egg Whites at room temperature
130g of Granulated Sugar
115g of Almond Powder
40g of Graham Cracker crumbs
110g of Icing Sugar


200g of Milk Chocolate
100g of Cream

Marshmallow Fluff:
Any shop bought marshmallow fluff

Method (Macarons):

Line baking sheets with parchment.

Place the almond powder, icing sugar and graham cracker crumbs in a food processor. Process it until it just starts to clump up. Sift the mixture, discard any bits that don't fit through the sifter and set aside.

Whip the egg whites until they're the consistency of a loose foam. Whip the mixture and slowly add in the granulated sugar. Whip into a stiff meringue.

Fold the dry mixture into the meringue. Pour the mixture into a piping bag. Pipe the mixture onto the baking sheet and sprinkle with graham cracker crumbs if desired.

When all of your macarons are piped, hit the baking sheet on the counter 3 times to get rid of any air bubbles.

Let the macarons dry at room temperature until dry to the touch. Approx. 1 hour - DON'T SKIP THIS STEP!


Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour it over the chopped chocolate. Don't stir it until after it has been left sat in cling film for 2 minutes. Then stir to fully combine then place it in the fridge to set.


Once the macarons are dry, bake at 300 F, until they stick a little on the baking sheet - this can be anywhere from 10 to 20 minutes. Let the macaron cookies cool completely before removing them from the baking sheets. Pipe the ganache and marshmallow fluff onto the bottom of 20 macaron cookies and sandwich with another 20 which are similar in size.

I hope you all enjoyed this post, thank you so much for reading and I will see you all again very, very soon,

Love Lou

*DISCLAIMER: This recipe is not my own and it was found on www.livforcake.com - all rights got to the author*

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