Happy National S’mores Day! Did you know there was such a thing? By now you shouldn’t be surprised – there’s a food holiday for everything! I’ve teamed up once more with my bloggy buddies for todays special days because s’mores are worth celebrating…. x10! We’ve got all new recipes for you today that you do NOT want to miss out on. I decided to give the classic french macarons a revamp into the delicious marshmallow/chocolatey creation I have for you. You have to believe me when I tell you these cookies are nothing but heavenly.
Camping is one of my very favorite activities and of course, one of the reasons it’s so great is because of the campfire. With a campfire comes… S’mores!!! This summer I’ve been seeing all sorts of delicious graham/marshmallow/chocolate creations that are knocking it out of the park. One thing I haven’t seen are a macaron variety. That’s where I come in. If you aren’t familiar with making French Macarons I will warn you, they are no easy task. BUT they are 100% worth it! I’ve made them here, here and here. Each very different and each very tasty! I can’t decide which is my favorite, but these s’mores version just may be at the top! Be sure and check out my recipe and the other 10 amazing new creations below. There are lots of delicious options. Happy celebrating!
Items used in this post:
S'mores French Macarons
Whether it's National S'mores Day or not, these S'mores French Macarons are the PERFECT way to celebrate anytime! With a tasty graham macaron, marshmallow buttercream, and chocolate ganache - these little babies will be devoured by everyone!
Ingredients
- For the macarons
- 2/3 c. almond flour
- 1/2 c. finely ground graham crackers
- 1 1/2 c. powdered sugar
- 3 large egg whites room temperature
- 5 tbsp. granulated organic sugar
- ¼ tsp cream of tartar
- pinch of salt
Marshmallow Buttercream
- 2 sticks unsalted butter softened
- 1 7 oz container marshmallow fluff
- 1 1/2 - 2 c. powdered sugar
- pinch of kosher salt
Chocolate Ganache
- 6 oz chocolate chocolate chips
- 5 tbsp. heavy cream
- 1 tsp. pure vanilla
Instructions
For the cookie
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Preheat oven to 300F degrees F.
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Sift together almond flour, crush graham crackers and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie.
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Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until peaks form that stands upright.
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Fold flour/powdered sugar mixture into the egg white mixture. Be careful, if you under mix your macarons they will be lumpy and cracked when they bake and they won’t have feet. If you over mix, your macarons will be flat and won’t have feet (the mark of a well-made macaron). A good measure is 65-75 turns of your spatula when folding.
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Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macarons from cracking.
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Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up, which is what creates the feet.
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Bake for 20 mins. Meanwhile mix the filling.
For the marshmallow buttercream
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In the bowl of a stand mixer fitted with the paddle attachment, add butter and beat on medium-high speed until smooth. Turn off mixer and sift in powdered sugar 1 cup at a time; beat on low speed to start, then increase speed to medium to incorporate. Scrape down sides of bowl and continue adding sugar and mixing until frosting is completely smooth and looks fluffy, 1 to 2 minutes.
For the chocolate ganache
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In a small saucepan, bring the heavy cream & vanilla to a boil . Remove saucepan from heat once it reaches a boil. Pour hot cream over chocolate chips in a medium bowl. Stir until completely melted and smooth. Allow to cool and thicken to a piping texture. For quicker hardening, place bowl of ganache in the refrigerator for several minutes. Check frequently as it can harden quickly.
To assemble
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Transfer marshmallow buttercream to a pastry bag and chocolate ganache to another, fitted with a small tip (about ¼ ” in diameter). Reverse cookie shells on their backs, and pipe a small mound of each filling on one of them. Top with the other shell and you have your French Macaron!
Recipe Notes
Whatever you do: DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. You will also want to avoid opening the oven door while baking.
Adapted from Tried and Tasty Classic French Macarons
No Bake S’mores Cheesecake // The Recipe Rebel
Hershey Kiss S’mores Cookies // Like Mother Like Daughter
S’mores French Macarons // Tried and Tasty
S’mores Cookies // Dessert Now Dinner Later
Smore Cereal Treats // One Sweet Appetite
S’mores Muddy Buddies // Cupcake Diaries
S’mores Monkey Bread // Lemon Tree Dwelling
Nutella Stuffed S’mores Skillet Cookie // Life Made Sweeter
Smores Cinnamon Twists // A Kitchen Addiction
No-Bake Caramel S’mores Cups // A Dash Of Sanity
S’mores Cupcakes // Garnish & Glaze
primate
This is not the standard graham cracker recipe. No whole wheat flour, brown sugar, milk, or cinnamon. Is your variation intended to allow the dough to rise into a cookie shape instead of a flat cracker?
This is my second attempt at macarons. The first ones I made were pumpkin spice. Delicious but had issues with the cookie cracking. Read up on all the tips and now I’m making this one. They came out perfect. They did not crack and I got a good height on the feet. They are delicious and my family will love them for thanksgiving around the fire.
Epique
I made this recipe and I have to tweek it a lot. The grahm crackers need to take the place of some of the almond flour. It was too thick to get good feet on the macaron. It was as if it was over AND under folded. The main issue I had was the buttercream. It’s was NOT tasty at all! I even tried to make it better after tasting it. Nothing worked. I decided to wait until tomorrow to assemble them because I’d rather just use marshmallow fluff. You can make it yourself at home but, store bought is just as good and it’s easier. Why add more stress to an already time consuming project? Aside from those two things, they are a good idea. I think I’ll have to play around more with this one.
Shannon
How much is a stick? There are 1/4 cup sticks, 1/2 sticks. Just trying to figure out how much butter to use! Thank you!
Kaitlyn
When I made these they slid to the side. How could I prevent this?
Yvonne
If your marshmallow buttercream wasn’t thick enough this could happen. Would probably depend on how soft your butter was. My recommendation would be to add more powdered sugar next time to get a thicker consistency. Hope that helps!
These looks so delicious! I notice that in the marshmallow buttercream recipe you don’t mention when to add the fluff. Is it after incorporating the powdered sugar? Thanks!
Yvonne
Great catch! You can add it after the butter has been beaten & before the powdered sugar!
Crystal Harper
Well this is good to know now. I’ve already made the buttercream frosting. I now have an entire batch I can’t use cause the recipe was off…..just wasted two sticks of butter and 3cups of powdered sugar. I’m going to add the fluff now and see if I can salvage it……
Stacey
Question: What type of chocolate chips do you use? Semi-sweet, milk chocolate, bittersweet?
Thanks!
Girl you have mastered the French macaron! What a fun idea! I bet these were super tasty!
Your macarons look perfect! Love the marshmallow buttercream!
These macarons look perfect, Yvonne! Love love love the marshmallow buttercream and ganache filling! I wish I had a dozen of these now :)
I’ve still never made homamde macarons because I’m so nervous! You need to show me how to make these though. They look amazing!
These might need to be my next macaron recipe attempt…I mean it’s S’mores all grown up and sophisticated!
These make me think back to the first time we made macarons in my basement apartment! You’re like a cookie pro now!
Ashley - The Recipe Rebel
Macarons still freak me out juuuuuust a little bit. I tried once like 10 years ago and have never tried again! Lol. I think it’s time!