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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!

Course Dessert
Cuisine French
Keyword Smores Macarons
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 25
Calories 169 kcal
Author Yvonne


  • 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


For the cookie

  1. Preheat oven to 300F degrees F.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Bake for 20 mins. Meanwhile mix the filling.

For the marshmallow buttercream

  1. 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

  1. 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

  1. 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

Nutrition Facts
S'mores French Macarons
Amount Per Serving
Calories 169 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 43mg2%
Potassium 21mg1%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 22g24%
Protein 2g4%
Vitamin A 60IU1%
Calcium 27mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.