The BEST S'mores Macarons
Prep Time10 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr
Servings: 20 to 25 macarons
- 2/3 cup Almond Flour
- 1.5 cups Powdered Sugar
- 1/2 cup Graham Crackers, finely-grounded + more for garnishing
- 4 tbsp. Granulated Cane Sugar
- 3 Large Egg Whites
- 1/4 tsp. Cream of Tartar
- 10-20 Marshmallows
- 1 Bar of Chocolate, milk, semi-sweet, or dark
Sift the finely-grounded graham crackers, almond flour, and powdered sugar into a large bowl. Set aside.
In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of boiling water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes.
Remove the bowl from the heat, add in the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until soft peaks form.
Fold the flour mix into the egg white mix with a spatula until fully incorporated, about 1-2 minutes. There should be no dry spots.
Using a pastry bag, pipe 1" diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard 3-4 times. Set aside for 30 minutes (not in the fridge).
Preheat oven to 300F.
Bake for 20 minutes, until a light brown shade has developed.
To Assemble S'mores Macarons:
Option 1) Roast the marshmallow on a stick, then place inbetween two macaroons, then dip in chocolate and sprinkle with graham cracker crumbs. Option 2) Cut the marshmallow in half and place the sticky end on the inside of one macaron. Using a kitchen torch, roast the marshmallow to your liking, then place the second macaron on top. Drizzle with chocolate and garnish with graham cracker crumbs.