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Home » Recipes » Macarons

Last Updated: Aug 26, 2024 by Angela Latimer · 3 Comments

S'mores Macarons

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Best s'mores macarons recipe pin with text title bubble over randomly stacked cookies.

My delicious s'mores macarons are a tasty combination of all the classic s'mores flavors packed into sandwiched macarons. They're filled with chocolate, marshmallow creme, and crushed graham crackers then topped with more chocolate and crushed graham crackers plus mini marshmallow bits.

For more s'mores fun, see my gourmet s'mores, campfire s'mores, s'mores fudge, and s'mores board.

Best s'mores macarons stacked and focused on a top one with sprinkled graham cracker crumbles and mini marshmallow bits on the top chocolate coated shell.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make S'mores Macarons
  • ❗ Top Tip: Macaron Batter Consistency
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥡 Storing
  • 📖 Recipe Card
  • 💬 Comments & Reviews

My family loves s'mores. Every time summer rolls around, I start thinking of all the possible ways I can incorporate s'mores into different tasty treats.

These macarons use my classic chocolate shell recipe but are filled with chocolate ganache, marshmallow creme, and crushed graham crackers for the ultimate s'mores experience. Needless to say, they were a hit with the whole family!

🥘 Ingredients

S'mores macarons ingredients measured out and labeled.

Chocolate Macaron Shells

  • Almond Flour - I find that the brand of almond flour I use makes a difference in how fine it is. I recommend using Bob's Red Mill or Blue Diamond. Try to find one that says ultra-fine or super-fine.
  • Powdered Sugar - Also known as confectioner's sugar or icing sugar.
  • Cocoa Powder - A small amount of unsweetened cocoa powder is what makes these shells chocolate.
  • Egg Whites - Use room temperature egg whites. If you have some time, age them in the fridge for 24 hours by placing them into a bowl covered with plastic wrap. This helps to remove excess moisture, giving you a stronger meringue.
  • Vanilla - Pure vanilla extract will have the best flavor.
  • Cream of Tartar - A little bit of cream of tartar will help to stabilize the meringue.
  • Sugar - Regular granulated sugar will be beaten into the egg whites.

Filling

  • Heavy Cream - Some heavy cream is used to make your ganache.
  • Semi-Sweet Chocolate Chips - You can also use milk chocolate chips, dark chocolate chips, or chopped-up baking bars.
  • Marshmallow Creme - You can't have s'mores without marshmallows.
  • Graham Cracker - One crushed graham cracker is enough for both the filling and the topping.

Topping

  • Chocolate Chips - Melt your chocolate chips (or baking bars or almond bark) in the microwave.
  • Marshmallow Bits - These tiny dehydrated marshmallows can be found at most grocery stores right next to the regular marshmallows.

Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!

🔪 How To Make S'mores Macarons

Macarons are known for their temperamental nature, but that doesn't mean they have to be hard to make. As long as you follow these step-by-step instructions exactly, you'll be on the right path to making tasty macarons.

You will need a stand mixer, some baking sheets, some piping bags or storage bags, a kitchen scale, and a silicone spatula.

This recipe will make 26 assembled macarons, depending on how large you pipe the shells.

Prepare the Ganache

Add your ingredients. In a medium-sized microwave-safe bowl, add 3 ounces (85 milliliters) of heavy cream and 3.75 ounces (106 grams) of semi-sweet chocolate chips (photo 1).

Heat. Heat in the microwave for 1 minute.

S'mores macarons cookies process photo 1 combine heavy cream and chocolate to start melting.
S'mores macarons cookies process photo 2 stir chocolate ganache to mix until smooth.

Sit. Remove from the microwave and let it sit undisturbed for 5 minutes.

Mix. Use a spoon to stir the mixture until melted and combined (photo 2). If not completely melted, you can heat it for another 15 seconds.

Chill. Place the ganache into the fridge to set up while you make the macarons.

Make the Macaron Batter

Prepare. Prepare your baking sheet with a silicone macaron mat or parchment paper.

Add. In the bowl of your food processor, add 150 grams of almond flour, 140 grams of confectioners sugar, and 10 grams of unsweetened cocoa powder (photo 3).

S'mores macarons cookies process photo 3 combine dry ingredients in a food processor.
S'mores macarons cookies process photo 4 sift the dry ingredients into a clean bowl and set aside.

Pulse and sift. Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl (photo 4). Set aside.

Begin making the meringue. Add 110 grams of egg whites to the bowl of your stand mixer (photo 5) and beat, using the whisk attachment, on medium speed until foamy.

S'mores macarons cookies process photo 5 start beating the egg whites.
S'mores macarons cookies process photo 6 add vanilla extract once soft peaks form.

Mix. Add ½ teaspoon vanilla extract and ⅛ teaspoon cream of tartar (photo 6) and continue to beat until soft peaks form.

Add sugar. Once you have soft peaks (where you can see lines in the meringue, but the peaks droop), begin to very gradually add 95 grams of sugar (photo 7).

S'mores macarons cookies process photo 7 gradually add sugar.
S'mores macarons cookies process photo 8 beat until all sugar is added and stiff peaks form.

Beat. Continue to beat on medium speed until stiff peaks form (photo 8).

Start folding. Add ⅓ of your meringue into the bowl with your dry ingredients (photo 9). Gently fold until combined.

S'mores macarons cookies process photo 9 gradually combine meringue and dry ingredients.
S'mores macarons cookies process photo 10 add more meringue and continue mixing.
S'mores macarons cookies process photo 11 mix until all of the meringue is folded into the batter.

Repeat. Repeat this process for the second and third portions (photo 10) of the meringue.

Continue folding. After the last bit of the meringue has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons (photo 11). *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

❗ Top Tip: Macaron Batter Consistency

One of the biggest mistakes bakers make with macarons is not combining the batter until it reaches the right consistency (this is called macaronage).

When you first start folding, the mixture will be very thick. As you continue to fold, it will become thinner.

The ideal consistency will move similarly to lava and will fall off your spatula in ribbons. It should also be shiny.

An easy way to test if it is ready is to form a figure 8 with the batter as it falls off of your spatula. It should take about 10 seconds for the batter to sink back into itself.

If it takes longer, your batter is too thick and needs to be folded some more. If it happens more quickly, your batter is too thin and has been overmixed.

Overmixed batter can't be fixed, and it will cause your shells to crack or not develop feet. Undermixed batter will cause lumpy and hollow shells. Go slow to avoid accidentally overmixing it.

Pipe the Macarons

Prepare your piping bag. Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).

Pipe. Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other (photo 12).

Remove air bubbles. Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.

S'mores macarons cookies process photo 12 pipe the macarons, remove bubbles, and rest before baking.
S'mores macarons cookies process photo 13 baked macaron shells.

Rest. Allow the macarons to rest on the counter at room temperature for 30-60 minutes or until they are dry to the touch and no longer tacky.

Preheat. While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C/Gas Mark 2).

Bake. Once ready, bake the macarons for 15-17 minutes, or until the macarons don’t move if you tap on them slightly.

Cool. Remove the macarons from the oven (photo 13) and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.

Assemble

Prepare. Match up your macaron shells so that each pair is close to the same size. Get prepared by placing your ganache into a piping bag with a round tip, and your ¼ cup (32 grams) of marshmallow creme into a separate piping bag with the corner cut off. You'll also want to crush your 1 graham cracker (photo 14).

S'mores macarons cookies process photo 14 prepare the filling ingredients.
S'mores macarons cookies process photo 15 pipe and spread the ganache and marshmallow creme then add a few sprinkles of crushed graham cracker crumbs.

Fill the macarons. Taking one macaron shell, pipe a ring of chocolate ganache around the outside. Add some marshmallow creme to the middle and sprinkle crushed graham crackers on top (photo 15). Then, top with the second macaron shell.

Decorate

Melt the chocolate. Melt your ¼ cup (45 grams) of chocolate chips in the microwave, stirring every 30 seconds, until melted and smooth (photo 16).

Dip. Flip your assembled macaron upside down and lightly dip it into the melted chocolate.

S'mores macarons cookies process photo 16 topping ingredients.
S'mores macarons cookies process photo 17 coat the top macaron shell in chocolate then add more crushed graham cracker crumbs and mini marshmallow bits.

Add toppings. While the chocolate is still wet, sprinkle some graham crackers on top and add a few of your 2 tablespoons of marshmallow bits (photo 17).

Set. Set the macarons aside for 2-3 minutes for the chocolate to set.

Chill. For best results, place your macarons into a sealed container in the fridge for 24 hours before letting them come to room temperature and serving them.

Wide closeup of the randomly stacked s'mores macarons with chocolate and marshmallow creme filling.

>>>See All Of My Tasty Recipes Here!<<<

💭 Angela's Pro Tips & Recipe Notes

  • Mix until stiff peaks. Your meringue should have stiff peaks before you stop mixing. When you remove the whisk, the meringue should stick up in a peak. You could also flip the bowl over, and nothing falls out.
  • Try a piping bag. I recommend using a piping bag with a round tip (I used a Wilton 12 tip). You could also use a storage bag with the tip cut off.
  • Use a template. If you plan on making macarons frequently, I recommend picking up some silicone macaron baking mats or parchment paper with a template printed on them. If you don't have one, you can print a template out online.
  • Weigh your ingredients. Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible.
  • Avoid overmixing. Make sure you don't overmix your batter, as it will cause your macarons to flatten out. The consistency should be thin enough to let the batter fall from your spatula in a figure 8 without the batter breaking. It should also sink back into itself within about 10 seconds. If it is faster than this, you have overmixed it. If it is slower than this, keep folding to thin it out some more.
  • Let the ganache thicken. If your ganache is still thin, it probably needs to chill in the fridge for longer. It should have a consistency that is similar to peanut butter.
  • Make a dam. Store-bought marshmallow creme is very sticky and does not hold its shape. You must pipe a ring of chocolate ganache around the outside of the macaron, or the marshmallow creme will all slide out. 
  • Try different chocolate. You can also melt almond bark or candy melting wafers for dipping if you don't want to use chocolate chips.

Looking For More Macaron Resources?

See the complete beginner's guide to making macarons for starting your journey to macaron mastery. Or get help with the baking process in my troubleshooting macarons article.

🥡 Storing

Place shells into an airtight storage container and refrigerate for up to 6 days. Simply add your filling when you are ready.

If assembled, place your macarons into the fridge in an airtight container for up to 4 days.

Stacked s'mores macarons cookies on light background with mini marshmallow bits scattered around them.

Freezing

Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.

Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and then place them in the freezer.

When ready to serve, allow the macarons to thaw in the fridge for a few hours.

  • A square four-image collage showing yellow lemon macarons, white birthday cake macarons with rainbow sprinkles, pink strawberry macarons with fresh berries in the background, and mint macaons with chocolate ganache filling and fresh mint leaves scattered about.
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See more Macarons →

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📖 Recipe Card

Best s'mores macarons stacked and focused on a top one with sprinkled graham cracker crumbles and mini marshmallow bits on the top chocolate coated shell.
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5 from 2 reviews

S'mores Macarons

My delicious s'mores macarons are a tasty combination of all the classic s'mores flavors packed into sandwiched macarons. They're filled with chocolate, marshmallow creme, and crushed graham crackers then topped with more chocolate and crushed graham crackers plus mini marshmallow bits.
1x recipe yields 26 assembled macarons. See my Beginners Guide to Making Macarons before starting your first batch, or see my Macaron Troubleshooting Guide if you run into any issues.
Author | Angela Latimer
Servings: 26 macarons
Calories: 115kcal
Prep 30 minutes minutes
Cooking 15 minutes minutes
Resting Time 30 minutes minutes
Total Time 1 hour hour 15 minutes minutes
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Ingredients
 

Chocolate Macarons

  • 150 grams almond flour
  • 140 grams confectioners sugar
  • 10 grams unsweetened cocoa powder
  • 110 grams egg whites (room temperature)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon cream of tartar
  • 95 grams sugar

Filling

  • 3 oz heavy cream
  • 3.75 oz semi-sweet chocolate chips (or milk or dark)
  • ¼ cup marshmallow creme
  • 1 graham cracker (crushed, save some for topping)

Topping

  • ¼ cup chocolate chips (melted)
  • 2 tablespoon marshmallow bits

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

Prepare the Ganache

  • In a medium-sized microwave-safe bowl, add your 3 oz heavy cream and 3.75 oz semi-sweet chocolate chips.
  • Heat in the microwave for 1 minute.
  • Remove from the microwave and let it sit undisturbed for 5 minutes.
  • Use a spoon to stir the mixture until melted and combined. If not completely melted, you can heat it for another 15 seconds.
  • Place the ganache into the fridge to set up while you make the macarons.

Make The Macarons

  • Prepare your baking sheet with a silicone macaron mat or parchment paper.
  • In the bowl of your food processor, add the 150 grams almond flour, 140 grams confectioners sugar, and 10 grams unsweetened cocoa powder.
  • Blend with the food processor on low speed until the mixture has become extra-fine. Then, use a fine-mesh sieve to sift the mixture into a large mixing bowl. Set aside.
  • Add the 110 grams egg whites to the bowl of your stand mixer and beat, using the whisk attachment, on medium speed until foamy.
  • Add ½ teaspoon vanilla extract and ⅛ teaspoon cream of tartar and continue to beat until soft peaks form.
  • Once you have soft peaks (where you can see lines in the meringue, but the peaks droop), begin to very gradually add 95 grams sugar.
  • Continue to beat on medium speed until stiff peaks form.
  • Add ⅓ of your meringue into the bowl with your dry ingredients. Gently fold until combined.
  • Repeat this process for the second and third portions of the meringue.
  • After the last bit of the meringue has been added, continue to gently and slowly fold the macaron batter until the batter falls from the spatula in ribbons. *The consistency should be similar to honey or lava. If you let the batter fall from your spatula, it should only take about 10 seconds to sink back into itself.

Pipe The Macarons

  • Once you have reached the perfect consistency, transfer the batter into a piping bag that has been fitted with a round tip (or a storage bag with the corner cut off).
  • Pipe the macarons onto your parchment paper (or mat) in 1½-inch circles, making sure to space them at least ½-inch apart from each other.
  • Firmly tap the baking sheet on the counter 5 times to get rid of any air bubbles. Then, use a toothpick to pop any remaining bubbles that you might see.
  • Allow the macarons to rest on the counter at room temperature for 30-60 minutes, or until they are dry to the touch and no longer tacky.
  • While the macarons are resting, go ahead and preheat your oven to 300˚F (150˚C/Gas Mark 2).
  • Once ready, bake the macarons for 15-17 minutes, or until the macarons don’t move if you tap on them slightly.
  • Remove the macarons from the oven and let them cool on the baking sheet for 10 minutes before moving them to a wire rack to finish cooling.

Assemble The Macarons

  • Match up your macaron shells so that each pair is close to the same size. Get prepared by placing your ganache into a piping bag with a round tip and your ¼ cup marshmallow creme into a separate piping bag with the corner cut off. You'll also want to crush your 1 graham cracker.
  • Taking one macaron shell, pipe a ring of chocolate ganache around the outside. Add some marshmallow creme to the middle and sprinkle crushed graham crackers on top. Then, top with the second macaron shell.

Decorate

  • Melt your ¼ cup chocolate chips in the microwave, stirring every 30 seconds, until melted and smooth.
  • Flip your assembled macaron upside down and lightly dip it into the melted chocolate.
  • While the chocolate is still wet, sprinkle some graham crackers on top and add a few of your 2 tablespoon marshmallow bits.
  • Set the macarons aside for 2-3 minutes for the chocolate to set.
  • For best results, place your macarons into a sealed container in the fridge for 24 hours before letting them come to room temperature and serving them.

Notes

Notes:
  • Your meringue should have stiff peaks before you stop mixing. When you remove the whisk, the meringue should stick up in a peak. You could also flip the bowl over, and nothing falls out.
  • I recommend using a piping bag with a round tip (I used a Wilton 12 tip). You could also use a storage bag with the tip cut off.
  • If you plan on making macarons frequently, I recommend picking up some silicone macaron baking mats or parchment paper with a template printed on them. If you don't have one, you can print a template out online.
  • Weighing all of your ingredients is the best way to ensure that you have the most accurate measurements possible (which truly matters in macarons). After all, baking is a science!
  • Don't skip out on sifting your ingredients. This is what helps to achieve the perfect texture.
  • Make sure you don't overmix your batter, as it will cause your macarons to flatten out. The consistency should be thin enough to let the batter fall from your spatula in a figure 8 without the batter breaking. It should also sink back into itself within about 10 seconds. If it is faster than this, you have overmixed it. If it is slower than this, keep folding to thin it out some more.
  • Let your macarons rest for 30-60 minutes before putting them in the oven. This allows them to form the feet and is a crucial part of the process. They should be dry and no longer tacky.
  • Air bubbles will cause your macarons to crack. After piping them, firmly bang the baking sheet onto the counter to pop the air bubbles. Then, use a toothpick to pop any that you can still see. 
  • If your ganache is still thin, it probably needs to chill in the fridge for longer. It should have a consistency that is similar to peanut butter.
  • Store-bought marshmallow creme is very sticky and does not hold its shape. You must pipe a ring of chocolate ganache around the outside of the macaron, or the marshmallow creme will all slide out. 
  • You can also melt almond bark or melting wafers for dipping if you don't want to use chocolate chips.
Storage:
  • Place shells into an airtight container and refrigerate for up to 6 days. Simply add your filling when you are ready.
  • If assembled, place your macarons into the fridge in an airtight container for up to 4 days.
  • To freeze macaron shells: Once the shells have fully cooled, place them into an airtight container and freeze them. When ready, allow them to thaw in the fridge for a few hours before filling and assembling them.
  • To freeze assembled macarons: Allow your macarons to fully bloom in the fridge for 24 hours before freezing them. Stack them carefully in an airtight container and place them in the freezer. When ready, allow the macarons to thaw in the fridge for a few hours.

Nutrition

Calories: 115kcal (6%) | Carbohydrates: 15g (5%) | Protein: 2g (4%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 4mg (1%) | Sodium: 13mg (1%) | Potassium: 43mg (1%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 52IU (1%) | Vitamin C: 0.02mg | Calcium: 19mg (2%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Chocolate, Christmas Cookies, Cookies & Bars Recipes, Dessert, Dessert Recipes
Cuisine French
« S'mores Fudge
CRUMBL Red Velvet White Chocolate Chip Cookies »

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  1. David @ Spiced says

    October 14, 2024 at 5:06 am

    5 stars
    I've made macarons a couple of times with various levels of success. I keep saying I want to practice more until I can perfect the recipe. Now that I'm seeing your s'mores version, I'm inspired to hit the kitchen again...SO cool!!

    Reply
    • Angela Latimer says

      October 14, 2024 at 7:03 am

      Thank you David!

      Reply
  2. Angela Latimer says

    August 08, 2024 at 7:12 pm

    5 stars
    If you've been avoiding macarons, I sure hope you try this tasty flavor! The step-by-step instructions, tips, and linked guides can help you master my macarons in time for the holidays. Yum!

    Reply

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Author bio photo with cake.

Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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