S’mores Macarons with Marshmallow Fluff
A classic s’more is all about the gooey chocolate and marshmallow oozing out of crisp graham crackers. You can create a similar vibe, but a bit more refined, when you whip up a batch of these s’mores macarons. There are graham cracker macaron shells, rich ganache, and gooey marshmallow fluff in every bite!
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Macaron March Wrap Up
Real quick before we dive in, this is the final recipe of Macaron March 2023! This month I focused primarily on playing around with powdered color to create fun, bold macarons. But for the finale, I went back to the classics for inspiration.
Macarons have become one of my favorites (though most stressful) bakes! If there’s a macaron recipe or technique that you’d like me to tackle in the future, leave a comment or shoot me a message about it. I love working with other bakers to create something fun and exciting.
Macaron Resources
- 5 Steps to Prep for Perfect Macarons
- All About Meringue: Covering the Basics
- Fun Ways to Fill Macarons
- Macawrong Brownies or 4 Yolk Challah (delicious ways to use up extra yolks)
- Basic Tools You Need to Make Macarons
- Macaron Templates + Macaron Prep Checklist (available to subscribers only)
- Easy Ways to Decorate Macarons
S’mores Macarons
These macarons were really inspired by a few things. Ben wanted a macaron flavor that he was interested in and we had a jar of marshmallow fluff in the pantry. Plus, I still had mini marshmallows leftover from the s’mores biscotti I made recently.
To really nail the classic flavor, there needed to be a crisp “graham cracker” shell with the gooey chocolate and marshmallow center. Easy peasy.
Graham Cracker Macaron Shells
You could 100% use plain macaron shells here. However, I thought it would be even more fantastic to mix in just a bit of crushed graham crackers. I used one full sheet and crushed it up before pulsing my dry ingredients.
It can be easy to overbake light colored macarons, so here’s trick to help you out. Yes, there’s the wiggle test, but if you have a lopsided shell or two (there’s always that one guy) you can gently lift that one off the tray. If it comes away clean, they are all done. Just be careful because they’re very fragile while still hot.
Related Reading: Salted Caramel Macarons
Top Tips for Macarons
- Pulse your dry ingredients in a food processor and sift out any large chunks.
- Whip your meringue to stiff peaks. It’s best to whip at a medium speed for longer. Keep an eye on it!
- Fold/ macaronage just until the batter flows like lava. It is best to slightly under mix if you are in doubt.
- If you don’t have a macaron template yet, grab a free one from the Resource Library so that you pipe evenly sized shells.
- Use a toothpick to smooth any nipples and remove any air bubbles on your piped macarons.
- Bake one pan at a time and adjust the temperature and baking time if necessary.
Gooey Filling Jamboree
Since I knew I’d be using marshmallow fluff, I had to have a stiffer filling to use as a dam. Chocolate buttercream would work well for a more subtle chocolate flavor. I decided to go with chocolate ganache because it has a very similar flavor impact as a melted bar of chocolate.
In case you weren’t aware, marshmallow fluff is hella sticky. It also doesn’t hold its shape, so that ganache dam is essential! You could also just mix marshmallow fluff into vanilla buttercream for a sturdier filling.
Chocolate Frosting Recipes
- Chocolate Swiss Meringue Buttercream with cocoa powder
- Chocolate Fudge Frosting or Filling
- Dark & Black Cocoa Buttercream
- Chocolate American Buttercream
- Chocolate Italian Meringue Buttercream
- Black Cocoa Buttercream
- Chocolate Ganache Buttercream
S’more Than Enough
At this point, I’ve got the s’mores vibe down with graham cracker shells, ganache, and marshmallow fluff. But why stop there? It’s fun (and eye-catching) to showcase the mac’s flavor with a few decorations.
I dunked the top half of my filled, chilled, and matured macarons into some melted chocolate. Before the chocolate sets, sprinkle with crushed graham crackers and dehydrated marshmallows.
Enjoy!
S’mores are a messy, delicious childhood classic, but they’re also fantastic as an elegant cookie. You’ll love the crisp graham cracker flavored macaron shells with the gooey chocolate and marshmallow filling.
If you are vibin’ with everything on this page, consider following @bakesandblunders on Instagram! I love posting yummy food photos and connecting with other home bakers.
S'mores Macarons
Ingredients
Macaron Shells
- 125 g powdered sugar
- 125 g almond flour
- 15 g graham crackers crushed
- 128 g sugar
- 1 tsp egg white powder optional
- 128 g egg whites room temperature (about 4 eggs)
- 6 drops ivory gel color
- 1 drop brown gel color
Chocolate Ganache
- 4 oz semi-sweet chocolate chopped
- 2 oz heavy cream
Fillings & Toppings
- 2 oz marshmallow fluff
- 2 oz semi-sweet chocolate chopped
- Graham cracker pieces
- Dehydrated mini marshmallows
Instructions
Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour, powdered sugar, and crushed graham cracker in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a small bowl, combine sugar and egg white powder (if using). Whisk until completely combined and there are no more lumps of egg white powder. Set aside.
- In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4) until you have stiff peaks, about 10- 15 minutes. After about 8 minutes, add your gel color and continue whipping until you have stiff peaks.
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15- 20 mins for me). Bake for 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Chocolate Ganache
- Place the chopped chocolate in a heat proof bowl and set aside. Meanwhile, heat the heavy cream on the stove top or in the microwave until steaming.
- Pour the hot cream over the chocolate and cover the bowl for 3- 5 minutes. Then stir until well combined and there are no lumps. If necessary, pop the bowl in the microwave for 5 sec bursts if there are lumps than won't melt.
- Press cling wrap onto the surface of the ganache and cool to room temperature. If not using the same, day you can cover and place in the fridge. Allow the ganache to come to room temperature before using.
Assemble
- Pair up the macaron shells. Fill a piping bag with ganache and another piping bag with marshmallow fluff. Pipe a ring of ganache onto one shell, fill in with fluff, then top with the other shell. Repeat with the remaining macaron shells.
- Place the filled macarons in an air tight container in the fridge to mature overnight. The next day, melt the 2 oz of chopped chocolate in a small bowl. Dunk the top or side of a macaron into the melted chocolate and let any excess drip off. Sprinkle with graham cracker pieces and mini marshmallows. Let the macarons sit out until the chocolate is set.
- Store the macarons in an air tight container in the fridge. Remove 30 minutes before serving.
Notes
- You should be able to pipe about 56- 60 macaron shells, but the actual number will depend on how large you pipe your circles.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
9 Easy Ways to Decorate Macarons
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