Print

Smores Macarons Recipe: Easy Homemade Cookies with Toasted Marshmallow Filling

smores macarons - featured image
Print Recipe

These bakery-worthy s’mores macarons combine crisp chocolate almond shells, gooey toasted marshmallow buttercream, and a sprinkle of crushed graham crackers for a nostalgic campfire treat in elegant cookie form. Perfect for parties, gifting, or whenever you crave a sweet, toasty bite.

Ingredients

Scale
  • 1 cup (100g) almond flour (super-fine, blanched)
  • 1 cup (100g) powdered sugar (plus 1 cup for filling)
  • 3 large egg whites (90g, room temperature)
  • 1/2 cup (90g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1/8 teaspoon cream of tartar (optional)
  • Pinch of salt (for shells and filling)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup marshmallow fluff or creme
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini marshmallows (for toasting and folding into filling)
  • 2 graham crackers, crushed (for garnish)
  • 2 ounces milk chocolate, melted (for drizzling or sandwiching, optional)

Instructions

  1. Sift together almond flour, powdered sugar, and cocoa powder into a large bowl. Discard any lumps.
  2. In a clean, grease-free bowl, beat egg whites with a pinch of salt and cream of tartar (if using) on medium speed until foamy. Gradually add granulated sugar and beat until stiff, glossy peaks form (about 5–7 minutes).
  3. Gently fold the sifted dry ingredients into the meringue using a silicone spatula until the batter flows in thick ribbons (lava-like consistency).
  4. Transfer batter to a piping bag fitted with a round tip. Pipe 1.5-inch circles onto silicone mats or parchment-lined baking sheets, spacing an inch apart. Tap trays to release air bubbles and pop any with a toothpick.
  5. Let piped shells rest at room temperature for 30–60 minutes until a skin forms and they do not stick to your finger.
  6. Preheat oven to 300°F (150°C). Bake one tray at a time for 13–15 minutes, until shells lift cleanly off the mat and have ‘feet.’
  7. Cool macarons completely on the baking sheet before transferring to a rack.
  8. For the filling: Cream softened butter until light and fluffy. Add powdered sugar, marshmallow fluff, and vanilla extract; beat until smooth. Toast mini marshmallows with a kitchen torch or under the broiler, then fold into the buttercream. Add a pinch of salt to taste.
  9. Pipe marshmallow filling onto half the shells. Top with remaining shells to create sandwiches.
  10. Drizzle with melted milk chocolate and sprinkle with crushed graham crackers, if desired.
  11. For best texture, store macarons in an airtight container in the fridge for 12–24 hours before serving.

Notes

Measure ingredients by weight for best results. Let egg whites come to room temperature before whipping. Dry shells thoroughly before baking for smooth tops and proper feet. Use a kitchen torch for best marshmallow toasting, or broil carefully. Macarons taste best after maturing in the fridge for 12–24 hours. For gluten-free, use certified GF graham crackers or omit garnish.

Nutrition

Keywords: smores macarons, toasted marshmallow filling, chocolate macaron, graham cracker, campfire dessert, homemade macarons, gluten-free dessert, summer cookies, party treats, marshmallow buttercream

Find it online: https://pokirecipes.com/smores-macarons-recipe-easy-homemade-cookies-with-toasted-marshmallow-filling/