S’mores Macarons

5 from 3 votes

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Chocolate macarons, drizzled with chocolate and filled with toasted marshmallows – ultimate summer dessert in an elegant French pastry form!!! (1-ingredient filling!!!)

Filled s'mores macarons arranged on a counter.


 

Why you’ll love this macaron recipe:

Once you master chocolate macarons, you’ll want to try this ultimate summer flavor! With these s’mores macarons, you’ll get everything you love in classic s’mores:

  • Crispy cookies
  • Rich chocolate
  • And of course, toasted marshmallows

You’ll get the chocolate and graham cracker taste and texture from the macaron shells.

And the best part of this recipe is the MARSHMALLOW filling!

Forget about messing with homemade marshmallow, or marshmallow fluff frosting, etc!

We’re straight up using regular marshmallows, melted!! And it works like a charm!

By the way, a sprinkle of graham crackers is simply for looks here. But I adore it!

Filled s'mores macarons arranged on a counter.

How to make these s’mores macarons:

  1. Start with making the chocolate macaron shells. You can make them days (or even weeks) in advance! They store well in the fridge for a few days, or freezer for a few months.
  2. Then pair the shells and arrange them on a tray. Drizzle melted chocolate and sprinkle crushed graham crackers. And let the chocolate set. You can pop them in the fridge to expedite the process.
  3. Once the shells are all ready, melt the marshmallows.
Chocolate macaron shells on a wire rack and drizzled with chocolate.

How to melt marshmallows:

  1. Place the marshmallows with a touch water in a double-boiler. Make sure the top bowl with marshmallows doesn’t touch the simmering water.
  2. Melt the marshmallows, stirring frequently with a silicone spatula.
  3. Once it’s completely melted and smooth, remove from heat and let it cool slightly, about 3 minutes, stirring occasionally.
  4. Then transfer the melted marshmallow into a piping bag with a round tip.
  5. Immediately, pipe the filling on macaron shells. The marshmallow filling is very stringy and it may seem it’s impossible to detach it. Here’s what I do: Once you piped enough filling, lift the piping bag without squeezing the filling, then swirl it around the top of the filling and lift.
Chocolate macaron shells on a wire rack with a dollop of marshmallow filling.
Chocolate macaron shells on a wire rack with a dollop of marshmallow filling.

work quickly

You’ll have a small window of time to fill macarons after you melt the marshmallows. The melted marshmallows are a bit runny right off the heat, but they quickly set as they cool.

That’s why it’s important to have your shells ready for filling before you start melting the marshmallows.

Assembling and maturing macarons:

  1. Once you pipe all the fillings, toast it with a torch. I highly recommend toasting the marshmallows, as it gives the filling amazing texture! Then place the top shell to assemble the macarons.
  2. Now, it’s really important to let the filled macarons mature in the fridge for about 48 hours. That’s right, these macarons require a bit longer time to mature, as the filling isn’t very wet! If you need the macarons sooner, you can brush on some milk on the bottom of the macaron shells. This will help the shells soften sooner. But I personally love slightly crispy shells to imitate the graham crackers.
Filled s'mores macarons arranged on a counter.

If this is your first time making macarons, please read my basic macarons for beginners for a much more in-depth tutorial on making macarons. I promise it’s not that difficult to make perfect macarons.

Inside of s'mores macarons.
"Macaron 101" cookbook on a marble background.

Macaron 101: A Comprehensive Guide

Master the art of French macarons and create your signature flavors!

Filled s'mores macarons arranged on a counter.
5 from 3 votes

S’mores Macarons

Chocolate macarons, drizzled with chocolate and filled with toasted marshmallows – ultimate summer dessert in an elegant French pastry form!!! (1-ingredient filling!!!)
Prep: 1 hour
Cook: 18 minutes
Total: 1 hour 20 minutes
Servings: 25 filled macarons

Ingredients

For macaron shells:

  • 100 g super fine almond flour Note 1
  • 65 g powdered sugar Note 2
  • 10 g unsweetened cocoa powder Note 3
  • 70 g egg whites at room temperature
  • ¼ teaspoon cream of tartar Note 4
  • ¼ teaspoon coarse kosher salt
  • 75 g granulated sugar Note 5
  • ½ teaspoon pure vanilla extract

For marshmallow filling:

  • 85 g marshmallows Note 6
  • 1 tablespoon water

For decoration:

  • 55 g semi-sweet chocolate
  • 1 graham cracker

Helpful Equipment:

Instructions 

To make macaron shells:

  • Preheat the oven to 300°F (150°C). Line 2 baking sheets with parchment paper, or teflon sheet, or silicone mat.
  • To prepare dry ingredients, sift together almond flour, powdered sugar and cocoa powder twice. (Note: If you have up to 2 tablespoons of chunky dry ingredients left in the sifter, you don't have to replace it. Simply discard those chunky bits.)
  • To make meringue, in a clean mixing bowl with a whisk attachment, combine egg whites, granulated sugar, cream of tartar and salt and beat the mixture on medium speed until soft peaks form. (I set it to speed 4 on my KitchenAid stand mixer. It takes 30-40 minutes to whip the meringue, but it's well worth it for nice and full shells.)
  • Continue beating the egg whites on the same medium low speed until hard peaks form. Visual cues: Meringue should ball up inside the whisk, and when you lift the whisk, the meringue should hold a pointy end and have sharp ribs.
  • To make batter, sift almond flour mixture into the meringue. Using a silicone spatula, fold the dry ingredients into the meringue until fully incorporated. Then continue to fold the batter until it’s runny enough to draw a figure eight. To test, take a small amount of batter and drop it into the bowl. If the small peaks dissolve into the batter on its own in about 10 seconds, the batter is ready. If not, fold couple more times and test again. Be careful not to over-fold the batter. (TIP: Making french macarons is all about the technique. This is one of the most crucial step. Let me try to describe the folding motion as best as I can: run the spatula clockwise from the bottom, up around the sides and cut the batter in half. If you’re beginner macaron-baker, I suggest to count every fold. It takes roughly about 50 folds to reach the proper consistency. After 50 folds, start testing the batter, and continue testing after every couple folds.)
  • To pipe macaron shells, transfer the batter into a pastry bag, fitted with a round tip. (I used this Wilton 2A tip.)Hold the pastry bag at straight 90° angle and pipe about 1.5-inch rounds about an inch apart on prepared baking sheets. (TIP: I made a perfect macaron template for you. Simply pipe the batter to fill inner circle.)
  • Tap the baking sheets firmly on the counter (or using your hand) a few times to get rid of any air bubbles. You can also use a toothpick to burst some large air bubbles. This step ensures smooth tops.
  • Let the macarons rest on the counter for 15 minutes before baking.
  • To bake, working one baking sheet at a time, place one tray with macarons on the middle rack. Bake for about 15-18 minutes. It’ll take longer for larger macarons. To test for doneness, touch a macaron lightly and try to move it. If it slides and wobbles, bake a minute or so longer. The cooked macarons should be firm to touch and the base shouldn’t move. (TIP: It’s always better to slightly over-bake macarons than under-bake them!)
  • Cool the macarons completely on the baking sheets. Then gently peel them off the parchment paper, or baking mats.

To decorate the shells:

  • Pair the macaron shells by size and arrange them on a baking sheet lined with wire rack.
  • Melt the chocolate in a microwave according to package directions. Transfer the melted chocolate into a pastry bag with a small round tip.
  • Drizzle the chocolate all over the shells in desired pattern. Then sprinkle the graham cracker crumbs. Let the chocolate set completely. You can pop it in the fridge to expedite the process.

To make the marshmallow filling

  • Place the marshmallows with a tablespoon of water in a double-boiler. Make sure the top bowl with marshmallows doesn't touch the simmering water.
  • Melt the marshmallows, stirring frequently with a silicone spatula.
  • Once it's completely melted and smooth, remove from heat and let it cool slightly, about 3 minutes, stirring occasionally. (Note: You'll have a small window of time to fill macarons after you melt the marshmallows. The melted marshmallows is a bit runny right off the heat, but it quickly sets as it cools.)
  • Then transfer the melted marshmallow into a piping bag with a round tip.
  • Immediately, pipe the filling on macaron shells. The marshmallow filling is very stringy and it may seem it's impossible to detach it. Here's what I do: Once you piped enough filling, lift the piping bag without squeezing the filling, then swirl it around the top of the filling and lift.
  • Once you pipe all the fillings, toast it with a torch. I highly recommend toasting the marshmallows, as it gives the filling amazing texture! Then place the top shell to assemble the macarons.
  • Now, it's really important to let the filled macarons mature in the fridge for about 48 hours. That's right, these macarons require a bit longer time to mature, as the filling isn't very wet! If you need the macarons sooner, you can brush on some milk on the bottom of the macaron shells. This will help the shells soften sooner. But I personally love slightly crispy shells to imitate the graham crackers.
  • Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 3 months.
  • To serve, bring the macarons out about 30 minutes prior to serving. Macarons are the best when served at room temperature!

Tips & Notes

Note 1: It’s best to use super fine almond flour to ensure smooth tops. Weigh the ingredients before sifting.
Note 2: I don’t recommend making your own powdered sugar, because commercial powdered sugar has cornstarch in it. And it helps with texture of the cookies.
Note 3: I recommend Hershey’s natural cocoa powder. However, you may use any brand or type, even Dutched cocoa powder instead. In case your macarons come out wrinkly or your batter is too thick, I recommend removing 1-2 tablespoons of almond flour on your next try.
Note 4: Cream of tartar is optional and can be omitted. However, it helps to stabilize egg whites and create sturdier meringue. It’s just an extra insurance!
Note 5: It’s important to use fine granulated sugar for meringue, as it dissolves quicker. You can also use caster sugar, aka baker’s sugar.
Note 6: You can use either large or mini marshmallows.
Note 7: You can easily double this macaron recipe.
Got macaron trouble? Check out my visual troubleshooting guide post.

Nutrition

Servings: 1 filled macaron
Calories: 75kcal
Carbohydrates: 11g
Protein: 1g
Fat: 3g
Sugar: 9g
Sodium: 35mg
Course: Dessert
Cuisine: French

This recipe was originally published on August 4th, 2016, and updated on September 5th, 2021.

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Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 3 votes (1 rating without comment)

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27 Comments

  1. I’m looking to make a s’mores macaron where you actually add the graham cracker to the shells. I’m unsure of the ratios though. Instead of using the cocoa powder in the shells, how much graham cracker would you use without totally ruining the shells?

    1. Hi, Mackenzie. Unfortunately, I’ve never tried making macarons with other crushed powders. But I know people make the shells with crushed cereal etc, so I’m sure you can. But I just can’t give an advice on ratios.

    1. Hey, Crystal. Thanks for your comment, and I apologize for confusion. I removed the vanilla extract from my base macaron recipe and missed to update the ingredients list. If you choose to add it, it goes into the meringue at soft peak stage. Thanks again!

      1. Thank you for the reply! I was looking to keep the main ingredient almond flour and powdered sugar. I was just adding the graham cracker for slight flavoring and visual similarity to an actual graham cracker. Even by doing that would you still be unsure about ratios?

        1. As you may know, macarons are pretty finicky. Small changes affect the final results. Even adding 5-10g powdered fruit complicates things, causing thick batter issue, soft wrinkled shells, etc. So yes, I can’t give a proper advice without testing.

  2. Hi! Total newbie! What do your measurements mean when it comes to the almond flour, powder sugar and marshmallow? For example, 1 cup 100 gr?

    1. Hi, Kathleen. Sorry for confusion, and thank you for reaching out.

      I just updated the recipe, so it’s visually more clear. Basically, 1 cup of almond flour is 100g by weight. Hope that makes sense.

  3. 5 stars
    Omg I made these today and they were so good! It was so easy and I can’t believe it the feet came out perfect and it wasn’t hallow! Thank you so much my kids loved it. 

  4. I tried to make these but the chocolate I drizzled on top is not setting and I can’t fill them with chocolate stickiness on both sides. How did you get yours to set?

    1. Hi, Kristin. What kind of chocolate did you use? Was it dark chocolate, like semi-sweet or bittersweet, or milk chocolate? And did you mix the chocolate with anything to melt? I use semi-sweet chocolate without anything added. I melt it and drizzle it over the macarons, and it hardens on its own.

      1. I used semi sweet Bakers chocolate. I got it to harden by sticking it in the fridge but it still felt a little sticky on top.

  5. Hi! I was just wondering if there was anything we can substitute for cream of tartar, or if we can leave it out entirely.

    1. Hi, Claire. Yes, you can omit cream of tartar, if you don’t have it. It helps to stabilize the egg whites, but it’s not crucial ingredient.

    1. Oops, sorry for confusion. I forgot to remove that extra sentence. There’s no lemon zest or lemon juice required in this recipe. I now updated the recipe. And thanks for bring it to my attention, Faith.

    1. Hi, Debby. Believe it or not, I’ve never had marshmallow fluff, so I don’t know it’s consistency. But if it’s spreadable, it’ll definitely work.