S’mores Macarons

These delicious treats are a staple at summer cookouts, but there’s no need to stop the fun and turn your oven on when you can make these cookies in just minutes.

S’mores macarons are a traditional dessert that is made with graham crackers, chocolate, and marshmallow. The “s’mores macarons tasty” is a classic recipe for the popular dessert.

S’mores, oh, s’mores, oh, s’more You know, the ones with two crispy graham crackers sandwiched together with a perfectly toasted golden marshmallow (or burned, no judgement) and a slightly melted Hershey’s bar hunk. Anyone else drooling?

If you’re not a fan of s’mores… I’m not sure what to say to you. It’s just unpatriotic.


Unfortunately, it is not summer in Boston, and there are no beach bonfires or fireside camping vacations for us to enjoy our s’mores in February.

But don’t be concerned. With two chewy chocolate French macarons filled with an irresistibly fluffy marshmallow filling that melts in your tongue, we’ve packed all the summery, marshmallow-y deliciousness into these s’mores macarons.

There’s no fire, but there’s a lot of fun.


How to create macarons that are flawless

Macarons are one of my favorite desserts. However, I haven’t always enjoyed creating them. 

Macarons are notoriously difficult to make. You’ll end up with flat macarons if you beat your egg whites too little or too much. If you fold in the powdered sugar and almond meal too many times, the tops will break. Even a wet day (which you have no control over) might spoil them. All of these circumstances have tarnished the reputation of these delectable, delicate cakes.

Macarons start with beaten egg whites, which are then folded into a powdered sugar and almond meal mixture. This batter is prone to being unstable and unpredictable, which may be frustrating for even the most experienced bakers.

But don’t be concerned, gentlemen. I’ve come up with a solution.


This strategy was taught to me in Israel in 2017 and I haven’t looked back since. You prepare a Swiss meringue instead of a French meringue (uncooked egg whites) (warmed egg whites).

Whipping the egg whites over a double boiler (also fantastic arm work, jussayin’) creates a MUCH more solid foundation, resulting in consistently smooth macarons. More information on this procedure may be found here.  


Now, hear me out on these s’mores macarons.

Graham cracker crumbs are sprinkled on top of chocolate cookies. You’d swear you were eating a cloud with this ooey gooey marshmallow buttercream. The dish was practically licked clean. You’ll be in paradise if you dip them in chocolate and sprinkle them with graham crackers.


So persuade yourself out of your aversion to macarons and all of their complexities. Go ahead and smash those macarons on Monday!


S’mores macarons featuring chewy chocolate macarons and a fluffy marshmallow filling that’s impossible to resist. Without the fire, you get all of the typical campfire taste.

  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 1 batch yields 30 macarons.
  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 1 batch yields 30 macarons.



  • Sarah wrote this article.
  • Time to Prepare: 30 minutes
  • Time to prepare: 10 minutes
  • 40-minute total time
  • 1 batch yields 30 macarons.


to make macarons

  • 100 grams of egg whites
  • 100 g sugar granules
  • 100 grams of almond flour
  • 100 g sugar powder
  • 2 tbsp cocoa powder (unsweetened)
  • food coloring (brown) (optional, it will give your macarons a deeper color)
  • Semisweet chocolate (8 oz)
  • graham crackers, crushed

for the cream cheese icing

  • marshmallow fluff, 3.5 oz
  • room temperature 1/2 cup unsalted butter
  • 2 and a half cups powdered sugar
  • 1 teaspoon extract de vanille
  • salt (1/4 teaspoon)



  1. Preheat the oven to 300 degrees Fahrenheit. Preheat oven to 350°F. Line two baking pans with parchment paper. Remove from the equation.
  2. Over medium heat, bring a small saucepan of water to a boil. Combine egg whites and granulated sugar in the bowl of a stand mixer. Create a double boiler by placing the bowl over the heating pot.
  3. 1 to 1.5 minutes by hand, mix egg whites and sugar until sugar is fully melted and egg whites are white and fluffy. Remove the bowl from the standing mixer and turn it off.
  4. Fit the whisk attachment to the standing mixer and whisk on high speed for 2-3 minutes, or until firm peaks form. You’ve just created a Swiss meringue, congrats!
  5. Combine almond flour, powdered sugar, and cocoa powder in a meringue bowl and gently shake to combine. If you’re using food coloring, mix it in now.
  6. Place the bowl on the whisk attachment of a stand mixer. Whisk for 10 seconds on medium speed with the mixer. Stop the mixer and scoop up portion of the batter with a spatula. You can stop if you can construct a figure-eight with the dripping batter without it breaking. However, you’ll probably need another 5-10 seconds. So go through the procedure again and attempt the figure-eight. Slow-moving lava is the greatest way to explain the ideal consistency. It should yield slightly, as if it were in slow motion.
  7. Scoop the batter into a large pastry bag equipped with a 1 inch tip after it has reached the desired consistency. Pipe silver dollar-sized circles onto baking sheets lined with parchment paper, leaving approximately 1.5 inches between each meringue. Remove any air bubbles by slamming the baking sheet on the counter two times. 
  8. The best thing is that you don’t have to let them air dry. Simply bake them for 13 minutes, rotating halfway through, and then cool fully before removing them from the baking pans.
  9. Make the marshmallow filling while the macarons are baking. In a stand mixer, cream together the softened butter and fluff until smooth. Combine the powdered sugar, vanilla, and salt in a mixing bowl. For approximately 3 minutes, beat until the frosting is light and fluffy.
  10. Fill a piping bag halfway with frosting. Fill half of the cooled macarons with the filling. With the remaining macarons, make a sandwich. To harden, place in the refrigerator.
  11. In a double boiler, melt the semisweet chocolate. Only the top of each macaron sandwich should be dipped in the chocolate. On top, strew crumbled graham crackers.

Looking for more of’s macaron recipes?

Macarons with Red Velvet Filling

Macarons with Raspberry Rose Flavor

Macarons made with cake batter

Macarons with white chocolate and pistachios

Salted Caramel Macarons with Chai Spice

Macarons de Samoas

Macarons with Lavender and Coconut

Macarons with Cookies and Cream


Watch This Video-

These “oreo macarons” are a delicious treat that will make the perfect addition to your next party. They can be made in less than an hour and are sure to please everyone!

Related Tags

  • marshmallow macarons
  • s’mores macaron recipe
  • macarons with marshmallow filling
  • graham cracker macarons
  • cookies and cream macaron

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