Let’s be honest: classic s’mores aren’t refined. They’re usually made by toasting marshmallows on a stick over a campfire while your clothes smell like smoke. That’s exactly why they’re so nostalgic and fun. Growing up in Wisconsin, making s’mores with friends around a bonfire was a summer staple. But sometimes it’s nice to dress that flavor up. Meet S’mores Macarons — graham cracker-flavored macaron shells filled with chocolate ganache and toasted marshmallow cream.
Macarons can be challenging, but switching from the French to the Swiss meringue method has dramatically improved my success rate. The Swiss method involves warming the egg whites and sugar over simmering water before whipping, which takes only a few extra minutes but gives much more stable meringue and better texture.
The Swiss Method’s Extra Step
For the Swiss meringue, weigh the egg whites and sugar into a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches around 100°F (use a thermometer). The warmed mix looks slightly translucent beneath the bubbles. Heating helps the sugar dissolve into the egg whites and likely reduces moisture, producing a more stable meringue.
Once it reaches temperature, transfer the bowl to a stand mixer fitted with a whisk (or use a hand mixer). Start at low speed to allow the meringue to cool, then gradually increase speed every few minutes. When the meringue turns white and thick, add vanilla and whip to soft peaks — thick but slightly droopy peaks work best for these macarons.
Sifting & Macaronage
The dry mix for these shells includes almond flour, powdered sugar, and crushed graham crackers for that unmistakable s’mores flavor. Graham cracker crumbs can be coarser than almond flour or powdered sugar, so pulse them in a food chopper and sift repeatedly until the mixture is fine. Any large pieces will show up as lumps in the shells.
Fold the dry ingredients into the meringue carefully. Overfolding or incorporating too much air will create bubbles that prevent proper rise. When the batter flows in a smooth ribbon and forms a loose figure-8 without breaking, stop folding. Transfer the batter to a pastry bag with a medium round tip and pipe shells onto silicone mats or parchment-lined baking sheets. Bang the pan on the counter a few times to release trapped air and pop any visible bubbles with a toothpick. Let the shells rest at room temperature until dry to the touch — typically 40–50 minutes, depending on humidity.
The Fillings
Finish the macarons with a simple chocolate ganache and a marshmallow-style filling. I prefer making a marshmallow meringue because it pipes well and holds shape when using a star tip. To assemble, pipe a small (dime-sized) dollop of ganache in the center of a shell, then pipe marshmallow cream around or beside it. Carefully torch the marshmallow cream for that toasted effect if you like — it’s optional but adds a nice visual and flavor touch. Top with a matching shell and press gently to sandwich.
Tips & Storage
Macarons are precise. Weighing ingredients with a scale is far more accurate than using cups, which helps reduce mistakes and improves consistency.
Yes—store-bought marshmallow fluff works fine if you prefer not to make marshmallow meringue from scratch.
Yes. Dropping the pan a few times helps air bubbles rise and prevents hollow pockets or cracks in the shells.
Yes. Let them rest until the surface is smooth and dry to the touch, usually 40–50 minutes, depending on your kitchen’s humidity and temperature.
Store completed macarons in an airtight container in the refrigerator for up to one week. For best flavor and texture, refrigerate for 24 hours before serving to allow the flavors to meld.
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📖 Recipe
S’mores Macarons
Kayla Burton
Graham cracker macaron shells filled with chocolate ganache and toasted marshmallow cream.
Equipment
- Sifter
- Mixing bowls
- Scale
- Measuring spoons & cups
- Stand or hand mixer with whisk
- Baking sheet
- Pastry bags & piping tips
- Silicone baking mat (recommended) or parchment paper
- Thermometer (recommended)
- Torch (optional)
Ingredients
Graham Cracker Shells
- 60 g egg whites (~2 large, room temp)
- 60 g granulated sugar
- 23 g graham cracker crumbs (~1½ crackers)
- 50 g almond flour
- 53 g powdered sugar
- ½ tsp vanilla extract
Chocolate Ganache
- ⅓ cup (60 g) semi-sweet chocolate chips
- ¼ cup (59 ml) heavy whipping cream
Marshmallow Filling
- 30 g egg whites (~1 large, room temp)
- 3 tbsp (36 g) granulated sugar
- ⅛ tsp cream of tartar
- ⅛ tsp vanilla extract
Instructions
Graham Cracker Shells
- Pulse graham crackers in a food chopper until crumbly. Add almond flour and powdered sugar and pulse to combine.
- Sift the mixture over a bowl, discard large chunks, pulse again and repeat until fine. Set aside.
- Weigh egg whites and sugar into a heatproof bowl. Set over simmering water and whisk until the mixture reaches ~100°F and looks slightly translucent under bubbles.
- Transfer to a mixer with a whisk. Start on low and increase speed gradually. When white and thick, add vanilla and whip to soft peaks.
- Fold half the dry mix into the meringue, then the rest, until the batter flows in a smooth ribbon and forms a loose figure-8.
- Pipe 1–1½ inch circles onto silicone mats or parchment. Tap the baking sheet to release air, pop visible bubbles, and let shells rest until dry to the touch (~40–50 minutes).
- Preheat oven to 315°F. Bake 12–14 minutes until edges are just slightly tan and tops are firm. Cool completely on the sheet.
Chocolate Ganache
- Place chocolate chips in a bowl. Heat cream until simmering and pour over chocolate to cover. Cover the bowl and let sit 5 minutes.
- Stir from center outward until smooth. Chill or let sit until thick enough to pipe, then transfer to a piping bag and cut a ½” opening.
Marshmallow Filling
- Weigh egg whites, sugar, and cream of tartar into a heatproof bowl. Set over simmering water and whisk until 140°F. Remove and whip with a mixer until thick and white, then add vanilla and whip to stiff peaks.
- Transfer to a piping bag fitted with your chosen tip (star tip gives a nice look).
Assembling the Macarons
- Pipe a small dollop of ganache in the center of one shell and pipe marshmallow cream around it. Optionally torch the marshmallow lightly.
- Top with a matching shell and press gently to sandwich. Repeat for remaining shells.
Notes
Oven temperature greatly affects macaron results. Use an oven thermometer and keep the baking temperature between 300–325°F depending on your oven. Store finished macarons in an airtight container in the refrigerator for up to one week. For best texture and flavor, chill 24 hours before serving. Nutrition information is an estimate.
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