If you’ve ever dreamed of combining campfire nostalgia with delicate French elegance, this S’mores French Macarons Recipe is exactly what you need. These airy, crisp-on-the-outside, chewy-on-the-inside macarons capture the essence of gooey marshmallows, rich chocolate, and crunchy graham crackers in every bite. A delightful fusion that turns the beloved s’mores into a refined, irresistible treat that’s perfect for impressing guests or simply indulging yourself. Trust me, once you try these, they’ll become one of your sweetest favorites.
Ingredients You’ll Need
Preparing the perfect S’mores French Macarons Recipe requires a handful of simple yet essential ingredients. Each one plays a vital role in achieving that signature texture, flavor balance, and stunning look that makes these macarons stand out. Let’s take a look at what you’ll need before diving into the baking fun.
- 105 grams egg whites: Key for creating the airy meringue base that gives macarons their delicate texture.
- 130 grams powdered sugar: Adds sweetness and smoothness to the batter while helping with structure.
- 120 grams almond flour, fine ground: Provides a nutty flavor and essential texture—make sure it’s finely ground for perfect shells.
- 2 tablespoons natural cocoa powder: Infuses the shells with a subtle chocolatey depth that complements the s’mores theme.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites for that ideal stiff peak meringue.
- 4 tablespoons unsalted butter: The rich base for the luscious ganache filling, balancing flavors beautifully.
- 1 1/4 cups powdered sugar (for ganache): Sweetens the filling without overpowering the chocolate notes.
- 3/4 cups marshmallow fluff: The star ingredient that brings marshmallow magic inside the macarons.
- 1/2 teaspoon vanilla extract: Adds warmth and depth to the filling’s flavor profile.
- 2 teaspoons cornstarch: Gives the filling a smooth, thick consistency perfect for piping.
- Pinch of salt: Enhances all the sweet layers by balancing the taste.
- 1 cup powdered sugar (for meringue): Used again when preparing the Swiss meringue for that fluffy, toasted marshmallow texture.
- 1 tablespoon milk or cream: Adds moisture needed for the meringue to pipe beautifully.
- 1 tablespoon chocolate powder (natural or Dutch): For dusting and adding an extra chocolate layer to the presentation.
- 2 sheets graham crackers: Crushed to add that unmistakable s’mores crunch on the shell edges.
- 1 tablespoon tiny dehydrated marshmallow bits: A whimsical final touch to sprinkle on top, enhancing both texture and look.
How to Make S’mores French Macarons Recipe
Step 1: Prepare the Chocolate Ganache
Start by finely chopping the dark chocolate and placing it in a large bowl. Heat your heavy cream just until it’s hot to the touch—don’t let it boil—and pour it over the chocolate. Let it sit undisturbed for two minutes so the chocolate melts evenly, then stir gently until you get a smooth, glossy ganache. Set this aside to thicken at room temperature or chill it briefly in the fridge; this rich component will be the creamy heart of your macarons.
Step 2: Mix the Dry Ingredients
Sift together almond flour, powdered sugar, and cocoa powder in a bowl to ensure your macarons have the lightest texture and no lumps. This step guarantees an even distribution of cocoa and a delicate crumb in the final shells.
Step 3: Whisk the Egg Whites
Using a stand mixer, whisk your egg whites until they become foamy. Add the cream of tartar to help stabilize the meringue and slowly incorporate the 130 grams of powdered sugar. Continue whisking at high speed until stiff peaks form—this determines how well your macarons will rise and hold shape during baking.
Step 4: Fold in Dry Ingredients
Gently fold the dry mixture into your egg whites with a spatula, taking care not to deflate the meringue. You want the batter to flow like lava—thick yet smooth—so it pipes well and forms the iconic smooth shells with feet (the ruffled edge). This stage is all about patience and gentle handling.
Step 5: Pipe and Rest the Shells
Fit a piping bag with a round tip and pipe 1-inch rounds onto baking sheets lined with parchment paper. Tap the baking sheets lightly to remove any air bubbles, then let the piped batter rest at room temperature until a skin forms on the surface; this usually takes about 30 to 60 minutes. This skin is crucial for the macarons to develop their smooth tops and feet during baking.
Step 6: Bake
Preheat your oven to 300°F (150°C). Bake your macarons for 13 to 15 minutes until they’re set and can be gently lifted off the parchment without sticking. Resist the urge to open the oven early, as temperature fluctuations can cause cracking or hollow shells.
Step 7: Decorate the Shells
Once fully cooled, dip one side of each macaron shell in melted dark chocolate and immediately sprinkle with crushed graham crackers. This extra step adds that signature s’mores crunch and flavor right on the outside, making each bite a perfect balance of texture and taste.
Step 8: Prepare the Swiss Meringue and Assemble
For the marshmallow-like filling, whisk sugar and cream of tartar into egg whites over simmering water until the sugar dissolves, then beat vigorously until stiff peaks form, creating a Swiss meringue. Pipe this fluffy meringue onto one shell, add a dollop of your thickened ganache, then gently press the other shell on top. Lightly torch the edges to toast the meringue slightly, mimicking that campfire marshmallow glow.
Step 9: Chill Before Serving
Store your assembled macarons in an airtight container in the fridge for 12 to 24 hours. This resting period lets the flavors meld beautifully, the shells soften just enough inside, and the filling set perfectly for that sublime bite.
How to Serve S’mores French Macarons Recipe
Garnishes
For that extra wow factor, consider sprinkling tiny dehydrated marshmallow bits or additional crushed graham crackers on top before serving. A light dusting of cocoa powder or a drizzle of melted chocolate adds visual flair and accentuates the rich chocolate notes.
Side Dishes
Pair these sweet treats with a cup of rich espresso or a smoky hot chocolate to complement the s’mores flavors. For an adult twist, a glass of dessert wine or a creamy stout can beautifully balance the sweetness and offer a sophisticated pairing.
Creative Ways to Present
Place your S’mores French Macarons Recipe on a rustic wooden board with miniature marshmallows and graham crackers arranged artfully around for a charming campfire vibe. Or present them in a clear glass jar layered with crushed graham crackers and marshmallow bits for a playful, gift-worthy display.
Make Ahead and Storage
Storing Leftovers
These macarons keep best in an airtight container in the refrigerator, where they stay fresh and chewy for up to three days. Make sure to bring them to room temperature before enjoying—this revives their delicate textures and full flavors.
Freezing
If you want to savor your S’mores French Macarons Recipe later, freeze them in an airtight container for up to one month. Thaw overnight in the fridge and then sit them out to come to room temperature before serving. Be mindful that the marshmallow filling might lose a bit of its fluff but will still be delicious.
Reheating
A gentle reheat using a low-temperature oven (around 250°F) for 3 to 5 minutes can revive a bit of that just-baked warmth. Avoid microwaving as it can compromise the texture, especially the meringue and ganache layers.
FAQs
Can I use regular sugar instead of powdered sugar in the macarons?
Powdered sugar is essential for the smooth texture of the macaron shells and filling. Regular granulated sugar won’t dissolve as easily, leading to grainy shells and affecting the delicate structure.
What can I substitute for almond flour if I have a nut allergy?
Unfortunately, almond flour is a crucial component for traditional macarons’ texture. Some alternatives like oat flour or sunflower seed flour exist but will change the texture and flavor significantly. It’s best to look for nut-free macaron-specific recipes if allergies are a concern.
Why do my macarons sometimes crack or not get their feet?
Cracks and missing feet usually result from improper drying time before baking, incorrect oven temperature, or batter that’s too thin or thick. Ensuring the shells develop a dry skin and baking at a consistent oven temperature of 300°F typically prevents these issues.
How do I get the marshmallow flavor without it being too sweet?
The balance comes from combining the Swiss meringue with the bittersweet ganache and a hint of salt. The sweetness of marshmallow fluff is tempered by the chocolate and graham cracker elements, creating a harmonious flavor instead of overwhelming sweetness.
Is it necessary to chill the assembled macarons before serving?
Yes! Chilling allows the flavors to meld and the filling to set perfectly, leading to a moist and soft texture inside with a crisp shell. It also makes handling easier when serving.
Final Thoughts
Creating this S’mores French Macarons Recipe is one of those special baking adventures that fills your kitchen with warmth and your heart with joy. The way classic s’mores flavors marry with the delicate art of macarons is truly magical, transforming a childhood favorite into an elegant treat. I can’t wait for you to try making these at home—they’re sure to win over both macarons fans and s’mores lovers alike. So gather your ingredients, preheat that oven, and get ready to bake up some sweet memories!
Print
S’mores French Macarons Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 macarons
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Indulge in a delightful fusion of classic s’mores and French elegance with these S’mores French Macarons. Combining airy almond meringue shells with rich chocolate ganache, marshmallow fluff, and crunchy graham cracker accents, these macarons offer a sophisticated twist on the traditional campfire treat.
Ingredients
Macaron Shells
- 105 grams egg whites
- 130 grams powdered sugar
- 120 grams almond flour, fine ground
- 2 tablespoons natural cocoa powder
- 1/4 teaspoon cream of tartar
Ganache Filling
- 4 tablespoons unsalted butter
- 1 1/4 cups powdered sugar
- 3/4 cups marshmallow fluff
- 1/2 teaspoon vanilla extract
- 2 teaspoons cornstarch
- Pinch of salt
Chocolate Coating & Decoration
- 1 cup powdered sugar
- 1 tablespoon milk or cream
- 1 tablespoon chocolate powder (natural or Dutch)
- 2 sheets graham crackers
- 1 tablespoon tiny dehydrated marshmallow bits
- Finely chopped dark chocolate (for dipping)
- Heavy cream (quantity not specified, enough to cover chopped chocolate)
Instructions
- Prepare Ganache: Finely chop the dark chocolate and place it into a large bowl. Heat the heavy cream until hot to the touch and pour over the chopped chocolate. Let sit for two minutes, then mix until smooth. Allow the ganache to thicken at room temperature or refrigerate.
- Sift Dry Ingredients: Sift almond flour, powdered sugar, and natural cocoa powder together into a bowl to ensure no lumps.
- Whip Egg Whites: In a stand mixer, whisk the egg whites until foamy. Add cream of tartar and gradually incorporate powdered sugar while whisking at high speed until stiff peaks form.
- Combine Batter: Gently fold the dry ingredients into the whipped egg whites using a spatula until the mixture achieves a “flowing lava” consistency, which means it flows smoothly off the spatula.
- Pipe and Rest Shells: Pipe 1-inch rounds of batter onto a lined baking sheet. Allow the shells to rest at room temperature until a skin forms on the surface, about 30-60 minutes.
- Bake Macarons: Preheat oven to 300°F (150°C). Bake the shells for 13-15 minutes. Once baked, cool completely before removing from the baking sheet.
- Coat Shells: Dip one side of each macaron shell in melted dark chocolate, then sprinkle with crushed graham crackers for texture and flavor.
- Prepare Swiss Meringue: Whisk sugar and cream of tartar into egg whites over simmering water until dissolved, then beat until stiff peaks form, creating a stable meringue topping.
- Assemble Macarons: Pipe the Swiss meringue onto the macaron shells, add a layer of ganache, and gently torch the surface. Add tiny dehydrated marshmallow bits as garnish. Sandwich two shells together to complete each macaron.
- Rest and Serve: Store the assembled macarons in an airtight container in the refrigerator for 12-24 hours to allow flavors to meld before serving.
Notes
- Allowing the macaron batter to rest before baking is crucial to form a smooth shell with characteristic feet.
- Using a kitchen torch to lightly brown the Swiss meringue adds authentic s’mores flavor and texture.
- Refrigerate the macarons after assembly to improve texture and enhance flavor integration.
- Ensure all ingredients, especially egg whites, are at room temperature for better whipping volume.
- If dark chocolate dipping is too thick, gently warm chocolate to a pourable consistency but not too hot to avoid melting the macaron shells.
