Irresistible S’mores Macarons

I never thought I’d be the type of person to make macarons at home. They always seemed too fancy and complicated for someone like me. But when my kids started begging for s’mores in the middle of winter, I got creative.

That’s when I discovered that macarons aren’t as scary as they look—especially when you’re filling them with familiar flavors like chocolate, marshmallow, and graham crackers. These s’mores macarons give you all the campfire nostalgia without having to wait for summer or worry about burnt marshmallows.

What Kind of Almond Flour Should I Use?

For macarons, you’ll want to use super fine almond flour, sometimes called almond meal, which you can find in most grocery stores. The finer the grind, the smoother your macaron shells will be, so avoid coarse almond meal that might make your cookies bumpy. Some bakers swear by blanched almond flour since it gives a cleaner look, but unblanched works just fine too and adds a slightly nuttier flavor. If you can only find regular almond flour, give it a quick pulse in the food processor and then sift it through a fine mesh strainer to remove any larger pieces. This extra step will help ensure your s’mores macarons turn out with that perfect smooth top we’re all after.

Options for Substitutions

While macarons can be a bit finicky, there are still some swaps you can make with this s’mores version:

• Almond flour: This is one ingredient I wouldn’t mess with – almond flour is essential for proper macaron texture. Regular flour or other nut flours just won’t give you the same results.
• Graham cracker crumbs: If you can’t find graham crackers, digestive biscuits or even vanilla wafer cookies can work. Just make sure to grind them super fine and sift them well.
• Milk chocolate: You can swap this for dark chocolate if you prefer less sweetness, or even white chocolate for a different flavor profile. Semi-sweet chocolate chips work too if that’s what you have.
• Heavy whipping cream: Heavy cream is best for ganache, but you can use half-and-half in a pinch. Just use a bit less (about 80g) since it’s thinner.
• Marshmallow fluff: Regular marshmallows work too – just melt about 8-10 mini marshmallows with a tiny splash of water in the microwave until smooth.
• Egg whites: Fresh egg whites are really important here – don’t try to substitute with carton egg whites as they won’t whip up properly for macarons.

Watch Out for These Mistakes While Baking

The biggest mistake when making s’mores macarons is not properly aging your egg whites – they need to sit at room temperature for at least 24 hours to develop the right consistency, or your shells will crack and spread instead of forming those perfect domed tops. Another common error is adding the graham cracker crumbs without sifting them finely enough, which can create lumpy shells and prevent proper macaronage, so make sure to pulse them in a food processor until they’re as fine as flour. Overmixing the batter is also a recipe for disaster – stop folding as soon as the mixture flows like thick ribbon and forms a figure-8 when lifted with your spatula. Finally, don’t skip the resting period before baking; your piped macarons need to sit for 30-60 minutes until they form a skin that doesn’t stick to your finger when gently touched, otherwise they’ll crack in the oven.

What to Serve With S’mores Macarons?

These s’mores macarons are pretty much a dessert party all on their own, but they pair beautifully with a hot cup of coffee or rich hot chocolate to really play up those campfire vibes. I love serving them alongside other bite-sized treats like mini brownies or chocolate-dipped strawberries for a fun dessert spread that guests can mix and match. If you’re going for the full s’mores experience, consider setting up a little dessert table with actual graham crackers and mini marshmallows for people to snack on between macarons. They’re also perfect for outdoor gatherings or summer parties where you want that nostalgic s’mores flavor without needing an actual campfire.

Storage Instructions

Keep Fresh: These s’mores macarons actually taste better after sitting for a day! Store them in an airtight container in the fridge for up to 5 days. The filling will soften the shells just right, giving you that perfect chewy texture we all love in macarons.

Freeze: Macarons freeze like a dream and are perfect for making ahead. Place them in a single layer in an airtight container with parchment paper between layers, and they’ll keep in the freezer for up to 3 months. This is great when you want to prep for parties or special occasions!

Serve: Let frozen macarons thaw in the fridge for about 2-3 hours before serving, or leave them at room temperature for 30-45 minutes if you’re in a hurry. They taste best when they’re slightly cool but not cold, so the chocolate ganache is nice and creamy.

Preparation Time	30-45 minutes
Cooking Time	15-17 minutes
Total Time	45-62 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1650
• Protein: 30-35 g
• Fat: 80-90 g
• Carbohydrates: 180-200 g

Ingredients

For the macaron shells:

• 120 g room temperature egg whites
• 130 g white sugar
• 115 g finely ground almond meal
• 40 g finely sifted graham cracker crumbs
• 110 g confectioner’s sugar
• Brown gel food coloring (optional)

For the chocolate ganache:

• 200 g milk chocolate, chopped
• 100 g heavy cream

For the filling:

• Marshmallow creme

Step 1: Prepare Dry Ingredients for Macarons

• 115 g finely ground almond meal
• 110 g confectioner’s sugar
• 40 g finely sifted graham cracker crumbs

Line a baking sheet with a silicone baking mat.

In a food processor, combine the finely ground almond meal, confectioner’s sugar, and finely sifted graham cracker crumbs.

Process these ingredients until the mixture begins to clump.

Sift the mixture; if any bits do not pass through the sifter, re-process them and sift again until you have a fine, even mixture.

Step 2: Make the Meringue

• 120 g room temperature egg whites
• 130 g white sugar
• brown gel food coloring (optional)

In a clean bowl, whip the room temperature egg whites until they form a loose foam.

Gradually add the white sugar while continuing to whip until stiff peaks form, creating a stable meringue.

If desired, add a small amount of brown gel food coloring at this stage and blend it into the meringue for color.

Step 3: Combine and Pipe the Macaron Batter

• dry mixture from Step 1
• meringue from Step 2

Gently fold the dry mixture from Step 1 into the stiff meringue from Step 2 until you achieve a smooth, shiny, and slightly flowing batter—this is known as the ‘macaronage’ stage.

Transfer the batter into a piping bag fitted with a 1A piping tip (or use a gallon size zipper bag with the tip cut off).

Pipe even 1½ inch circles onto the prepared baking sheet.

Firmly tap the baking sheet on the counter to remove any large air bubbles.

Allow the macarons to dry at room temperature until the tops are dry to the touch, about one hour.

Meanwhile, prepare the fillings.

Step 4: Bake and Cool the Macaron Shells

Preheat your oven to 300°F (150°C).

Once the macarons have dried and a skin has formed on the surface, bake them for 15-17 minutes.

The shells should have formed feet and peel away cleanly from the mat when cooled.

Let the macarons cool completely before removing them from the baking sheet.

I like to let them cool until they’re room temperature to avoid any cracking or sticking.

Step 5: Prepare the Milk Chocolate Ganache

• 200 g milk chocolate, chopped
• 100 g heavy cream

Finely chop the milk chocolate and place it in a bowl.

In a small saucepan, heat the heavy cream until it just reaches boiling, then pour it over the chopped chocolate without stirring.

Cover the bowl with plastic wrap and let it sit for 2 minutes, then stir until completely smooth and glossy.

Chill the ganache in the fridge until it has set to a pipeable consistency.

For a deeper chocolate flavor, I sometimes add a pinch of sea salt at this stage.

Step 6: Assemble the S’mores Macarons

• ganache from Step 5
• marshmallow creme
• baked and cooled macaron shells from Step 4

Transfer the set chocolate ganache from Step 5 and marshmallow creme to separate piping bags.

Pipe a thin layer of ganache onto the flat side of half of the cooled macaron shells, followed by a thin layer of marshmallow creme.

Top each with a second shell to form a sandwich and gently twist together to secure.

I recommend letting the filled macarons rest in the fridge overnight for the best texture and flavor.