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Macarons are a delightful treat that combines delicate textures with rich flavors. This s’more macarons recipe elevates the classic s’more by incorporating cinnamon macaron shells, marshmallow creme, and a luscious whipped chocolate ganache. Perfect for any occasion, these macarons are sure to impress both in taste and appearance. Whether you’re making them for National S’mores Day or just because, these macarons will become a family favorite.
The Chemistry of S’more Macarons
The secret to these perfect macarons lies in the technique. Using a double broiler to heat the egg whites and sugar ensures the sugar dissolves completely, creating a stable meringue. Achieving stiff peaks in the meringue is crucial for the structure of the macaron shells. Sifting the dry ingredients like almond flour and powdered sugar ensures a smooth, lump-free batter. Allowing the piped macarons to rest at room temperature forms a skin, which helps them develop their characteristic feed during baking. Ensuring your ingredients are at room temperature helps them blend more smoothly and evenly, resulting in the perfect macaron batter.
What is in a S’more Macaron?
Egg Whites
Whipped egg whites provide structure and stability to the macaron shells. They are essential for creating the light, airy texture of macarons.
Granulated Sugar
It sweetens the meringue and helps create a stable structure when whipped with the egg whites.
Cream of Tartar
Stabilizes the meringue and helps achieve stiff peaks.
Almond Flour
The base of the macaron shells. Almond Flour adds a delicate texture and nutty flavor.
Cinnamon
A seasoning that adds a nice spice to your treat.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Marshmallow Creme
Provides a sweet, gooey filling that pairs perfectly with the chocolate ganache and cinnamon macaron shells.
How do you make s’more macarons?
Meringue
- Prepare the double boiler. Place a small saucepan with 2 cups of water on a stove top over medium heat.
- Measure ingredients. With a kitchen scale, measure out 120 grams of egg whites and 120 grams of granulated sugar into a metal bowl of a stand mixer.
- Whisk egg whites, sugar, and 1/2 teaspoon of cream of tartar in the metal bowl. Once the water is simmering, place the mixer bowl on the saucepan (like a double broiler).
- Heat and whisk. Constantly whisk the sugar mixture over the heat while monitoring with a candy thermometer. Once the mixture reaches 120 degrees Fahrenheit, remove from heat. This only takes a few minutes.
- Whisk to stiff peaks. Place the bowl in the stand mixer with the whisk attachment and whisk on medium-high speed until stiff peaks form. This takes about 5 minutes.
Cookies
- Prepare dry ingredients. While the meringue is mixing, measure out 150 grams of almond flour and 150 grams of powdered sugar. Place the almond flour, powdered sugar, and 2 teaspoons of cinnamon in a food processor and pulse a few times.
- Stir and fold. Sift the dry mixture and discard any large chunks. Once the meringue is at stiff peaks, fold the flour mixture into the meringue with a rubber spatula until it ribbons off the spatula in a continuous stream.
- Pipe the batter. Put the batter into a piping bag with a Wilton 2A piping tip (or similar size). Pipe the batter onto a silicone mat with a macaron pattern on a light metal cookie sheet.
- Rest the macarons. Let the macarons sit at room temperature for 1 hour until a touchable skin forms on top.
- Bake the macarons. Preheat the oven to 300 degrees Fahrenheit. Bake the macarons for 17 minutes. Ensure the cookies don’t move when slightly budged by your fingertip. If they move, rotate the cookie sheets and cook for an additional 2-3 minutes.
- Cool and remove. Let the macarons cool completely before removing them from the silicone mat. If they don’t come off cleanly, place the tray in the freezer for a few minutes.
Filling
- Prepare the ganache. In a microwave-safe bowl, combine 1 cup of chocolate chips and 1/2 cup of heavy cream. Microwave for 30 seconds, then stir vigorously. Repeat 2 or 3 more times until the chocolate is fully melted. Place in the fridge to cool while the macarons are baking.
- Whip the ganache. Once cooled, pull the ganache out of the fridge and whip using a hand mixer until it thickens.
- Assemble the macarons. Using a piping bag, pipe a ring of marshmallow creme around the edge of the macaron shell. Using a second piping bag, squeeze a dollop of whipped chocolate ganache in the center of the marshmallow ring. Top with a second macaron shell to complete the sandwich.
How to Store S’more Macarons
Store any leftover macarons in an airtight container in the fridge for up to 5 days. For longer storage, follow the freezing instructions below.
How to Freeze S’more Macarons
To freeze, place the macarons in a single layer on a baking sheet and freeze until solid. Transfer the frozen macarons to a freezer-safe bag or container. They can be frozen for up to 2 months.
Making Ahead
You can prepare the macaron shells ahead of time and store them in an airtight container. For the best results, prepare the fillings just before assembling.
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Why make s’more macarons?
These s’more macarons are perfect for National S’mores Day, family gatherings, or a cozy weekend treat. They’re a great way to start or end the day and are sure to be a hit with everyone. The combination of delicate macaron shells, rich chocolate ganache, and gooey marshmallow filling makes them ideal for any time you’re craving a sweet treat. These macarons are also a fun project for kids and a delightful addition to any dessert spread.
I’m always on the lookout for the best macaron recipes that stand out. This s’more macaron recipe is made with simple ingredients you likely already have in your kitchen. The combination of almond flour, egg whites, and powdered sugar ensures these macarons have a delicate texture and perfect sweetness. The addition of marshmallow creme and dark chocolate ganache brings a rich, creamy filling that complements the crispy shells. Whether you’re making a big batch for a party or just a few for a cozy night in, this recipe is perfect for any occasion.
Enjoy creating these delightful and delicious macarons that are sure to impress your friends and family. With their rich flavors and perfect texture, these s’more macarons are the perfect way to satisfy your sweet tooth and make any occasion special!
FAQs
How do you keep s’more macarons from cracking?
Tap the baking sheet on the counter to release any air bubbles after piping the batter to keep your macarons from cracking. Allowing the macarons to rest at room temperature until a skin forms on top is crucial to prevent cracking during baking.
Can I use different fillings for this recipe?
Yes, you can use different fillings for this recipe. While the marshmallow creme and whipped chocolate ganache are classic choices, you can also try using milk chocolate ganache, marshmallow fluff, or a fruit jam for a unique twist.
How do I make the macarons more flavorful?
To make the macarons more flavorful, add a pinch of salt to the batter to enhance the sweetness. Using high-quality almond flour and dark chocolate also makes a significant difference in the overall flavor.
What can I serve with s’more macarons?
You can serve s’more macarons with various beverages like coffee, hot chocolate, or a glass of milk. They also pair well with other desserts like brownies, ice cream, or a fruit tart.
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S’more Macaron Recipe
Ingredients
Macaron Shells
- 120 grams egg whites
- 120 grams granulates sugar
- 1/2 tsp tartar
- 150 grams fine almond flour
- 150 grams powdered sugar
- 2 tsp cinnamon
Filling
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 7 ounces marshmallow creme
Instructions
Macaron Shells
- Place a small sauce pan with 2 cups of water on a stove top over medium heat
- With a kitchen scale, measure out egg whites and sugar in a metal kitchen aid bowl.
- Whisk egg whites, sugar & tartar in a metal standing mixer bowl (kitchen aid bowls work best)
- Once water is simmering, place mixer bowl on sauce pan (like a double broiler)
- Constantly whisk sugar mixture over the heat while a candy thermometer is reading. Once mixture reaches 120 degrees, remove from heat. This only takes a few minutes.
- Place bowl in a standing mixer with whisk attachment and whisk on medium high speed until stiff peak. This takes about 5 minutes to achieve
- With a kitchen scale measure out flour & powdered sugar
- While meringue is mixing, place almond flour, powdered sugar & cinnamon in a food processor & pulse a few times
- After processed, sift flour and sugar. Discard large chunks that stick in the sifter(should only be 1 tsp or less discarded, if more, you will need to re-measure and add more almond flour)
- Once mixture is at stiff peak, you have made a meringue! With a rubber spatula, fold the flour mixture into the meringue
- Continue folding the mixture over and over again until it comes together fully, you know you are done when the batter ribbons off of the spatula when in a continuous ribbon without immediately breaking. To test this, I hold my spatula and make a figure 8, if the ribbon doesn’t break, then you are done
- Put batter into a piping bag with Wilton 2A piping tip attached (or similar size hole cut)
- Pipe batter onto nonslip mat with macaron pattern on a light metal cookie sheet
- Let cookies sit at room temperature for 1 hour. This step cannot be skipped, you will know your cookie is ready to bake when it has a touchable skin on top.
- Preheat oven to 300 degrees
- Bake cookies for 17 minutes; check to make sure cookies don’t move when slightly budged by your fingertip. If cookies move, rotate cookie sheets and cook for 2-3 minutes.
- Take cookies out of oven. Let cookies cool completely before removing off of nonslip mat. If your cookies aren’t coming off clean, place tray into the freezer for a couple minutes. After, the cookies should come off clean
Filling
- In a microwave-safe bowl, combine chocolate chips and cream. Microwave for 30 seconds, then stir vigorously. Repeat 2 or 3 more times until the chocolate is fully melted.
- Place in the fridge to cool while the macarons cook.
- When ready to assemble, pull the ganache out of the fridge and whip using a hand mixer until it thickens.
- Using a pipping bag, pipe a ring of marshmallow creme around the edge of the macaron shell.
- Using a second piping bag, squeeze a dollop of whipped chocolate ganache in the center of the marshmallow ring.
- Top with a second macaron shell to make the sandwich complete.
Nutrition
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