S’mores are hardly refined — usually they mean roasting marshmallows on a stick over a campfire, surrounded by smoky clothes and good company. That’s exactly why I love them. Growing up in Wisconsin, making s’mores around a bonfire with friends was a summer staple. But sometimes you want the same flavors in a dressed-up version. Meet S’mores Macarons: delicate graham-cracker–inspired macaron shells filled with chocolate ganache and toasted marshmallow cream.
Macarons can be temperamental, but I’ve had much better results using the Swiss meringue method instead of the French method. The Swiss method adds one extra step: heating the egg whites and sugar together over simmering water before whipping. It takes only a few extra minutes but yields a more stable meringue and higher success rate.
Want more s’mores-inspired treats? Try the S’mores Donuts recipe for another fun twist.
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The Swiss Method’s Extra Step
For the Swiss method I heat the egg whites and sugar in the stand mixer bowl over a pot of simmering water while whisking constantly until the mixture reaches about 100°F. A thermometer is helpful to gauge this. The gentle heat melts the sugar into the egg whites and helps produce a smoother, more stable meringue. Some bakers age their egg whites to dry them out — the heat likely helps in a similar way.
When the syrup under the bubbles looks slightly transparent and reads around 100°F, move the bowl to the mixer fitted with a whisk. Start on low to let the mixture cool, then increase speed gradually, raising it a notch or two every few minutes. When the meringue turns white and thick, add vanilla and whisk to full speed. For these macarons I aim for soft peaks — meringue that holds together but still has a slight droop.
Sifting & Macaronage
Fold the dry ingredients into the meringue gently. Because these are s’mores macarons, the dry mix includes crushed graham crackers along with almond flour and powdered sugar. Graham cracker crumbs are coarser than almond flour, so take time to chop and sift them until the mixture is fine. I weigh about 23 grams of graham cracker crumbs (roughly one and a half sheets) and pulse them in a food chopper before combining with the almond flour and powdered sugar. Sift and chop until no large pieces remain — coarse bits will make the shells look lumpy.
When folding, work slowly to avoid adding air. Too much air creates bubbles that prevent proper rise. After piping, tap the baking sheet and pop any large air pockets. The batter is ready when it flows off the spatula in a smooth ribbon and can form a figure 8 without breaking. Transfer to a piping bag with a medium round tip and pipe shells onto a silicon mat or parchment paper. Silicon mats help achieve smooth bottoms, but parchment will work as well.
The Fillings
To capture classic s’mores flavors, I fill the shells with chocolate ganache and a marshmallow-style meringue. The ganache is simple: cover good-quality semi-sweet chocolate chips with hot cream, let them sit, then stir until smooth and chill until thick enough to pipe. For the marshmallow filling I make a Swiss-style marshmallow meringue so it pipes cleanly and holds shape. Pipe a small dollop of ganache in the center of a shell, then pipe or swirl marshmallow cream around it. Carefully torch the marshmallow for that toasted finish if desired.
Tips & Storage
Macarons are sensitive to measurement variations. Weighing ingredients with a scale is far more accurate than cups and helps avoid inconsistencies.
Yes. Store-bought marshmallow fluff works if you prefer not to make the marshmallow meringue from scratch.
Yes — tapping the pan releases trapped air and helps prevent domes with pockets or cracks. Lift and drop the sheet a few times, smooth any bubbles with a toothpick, then repeat if needed.
Yes. Let the piped shells rest at room temperature until their tops are smooth and dry to the touch, usually about 40–50 minutes depending on humidity.
Keep assembled macarons in an airtight container in the refrigerator for up to one week. Chilling them for 24 hours before eating helps the shells absorb moisture from the filling and improves flavor melding.
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📖 Recipe
S’mores Macarons
Kayla Burton
Pin Recipe
Equipment
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Sifter
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Mixing bowls
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Scale
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Measuring spoons
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Measuring cups
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Stand or hand mixer with whisk attachment
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Baking sheet
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Pastry bags & piping tips
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Silicon baking mat (recommended) or parchment paper
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Thermometer (recommended)
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Torch (optional)
Ingredients
Graham Cracker Shells
- 60 grams egg whites ~2 large eggs (room temperature)
- 60 grams granulated sugar
- 23 grams graham cracker crumbs ~1½ graham crackers
- 50 grams almond flour
- 53 grams powdered sugar
- ½ teaspoon vanilla extract
Chocolate Ganache
- ⅓ cup (60 g) semi-sweet chocolate chips good quality
- ¼ cup (59.15 ml) heavy whipping cream
Marshmallow Filling
- 30 grams egg whites ~1 large egg (room temperature)
- 3 tablespoons (36 g) granulated sugar
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon vanilla extract
Instructions
Graham Cracker Shells
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Weigh graham crackers into a food chopper and pulse until crumbly. Add almond flour and powdered sugar, pulse briefly, then sift the mixture and discard large pieces. Repeat chopping and sifting until fine; set aside.
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Weigh egg whites and sugar into a heatproof bowl. Place over simmering water and whisk constantly until the mixture reaches about 100°F and looks like a transparent syrup beneath the bubbles.
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Transfer to a stand mixer fitted with a whisk (or use a hand mixer). Whisk on low to cool, increasing speed gradually. When the meringue is white and thick, add vanilla and whisk to soft peaks.
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Gently fold half the graham mixture into the meringue, then fold in the rest until the batter flows smoothly and forms a figure 8 without breaking.
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Pipe rounds about 1–1½ inches in diameter onto a silicon mat or parchment. Tap the sheet to release air, smooth bubbles, then let the shells rest until dry to the touch (about 40–50 minutes).
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Preheat the oven to 315°F while the shells rest. Bake for 12–14 minutes until the edges are just slightly tan and tops are firm. Cool completely on the baking sheet.
Chocolate Ganache
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Place chocolate chips in a bowl. Heat the cream until simmering, pour over the chocolate, cover, and let sit for 5 minutes. Stir from the center outward until smooth. Chill until thick enough to pipe, then transfer to a piping bag and cut a ½-inch opening.
Marshmallow Filling
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Weigh egg whites, sugar, and cream of tartar into a heatproof bowl. Place over simmering water and whisk until the mixture reaches 140°F. Whip with a mixer until thick, add vanilla, and continue until stiff peaks form. Transfer to a piping bag; a star tip gives a classic look.
Assembling the Macarons
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Pipe a dime-sized dollop of ganache in the center of a shell, then pipe marshmallow cream around it. Optionally, torch the marshmallow carefully for a toasted finish. Top with a second shell and repeat.
Notes
Store macarons in an airtight container in the refrigerator for up to one week.
Nutrition information is an estimate and not guaranteed to be exact.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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