In medium bowl, sift together almond flour, powdered sugar and cocoa powder twice. Set aside.
In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks. Add vanilla extract. Beat on medium speed for one more minute.
Sift the almond flour/powdered sugar mixture over the whipped egg whites.
Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half, as shown in the video above. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency.
To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. I posted a few pictures above to show you how just couple of folding changes the consistency of the batter. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
Transfer the batter into a pastry bag with a round tip. (I use this Wilton A1 large plain round tip
Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper.
Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells. And who wants cracked macarons, right?
Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Preheat the oven to 300°F (150°C).
Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets onto a wire rack.
To decorate the macaron shells, finely ground the graham cracker with a rolling pin.
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.
To make the marshmallow filling, in a heatproof bowl, put the marshmallows and a tablespoon of water.
Place the bowl over simmering water, making sure the bottom of the bowl doesn’t touch the water.
Slowly melt the marshmallows, stirring occasionally, until smooth.
Wait until the melted marshmallow is not too runny, before transferring it into a pastry bag. If you start piping it right away, the filling will just ooze out of the bag too quickly, making a huge mess. And you don’t want to wait for too long either, or it’ll become hard to pipe. Keep a close eye on it and check frequently. Once the filling is not too runny, yet still pipeable, fill the macarons. It’s best to serve macarons the next day.
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 5 months.