Desserts

S’mores French Macarons

Name: S'mores French Macarons
Prep time: 1 h
Cook time: 18 min
Total time: 1 h 18 min
Cuisine: French
Ingredients: 110 g (about 1 cup) almond flour (finely ground); 200 g (about 1 1/2 cups) powdered sugar; 90–100 g (about 3 large) egg whites (room temperature); 50 g (about 1/4 cup) granulated sugar; 25 g (about 1/4 cup) unsweetened cocoa powder; 60 g (1/4 cup) softened butter (for filling); 1–2 tbsp heavy cream (to loosen filling); 120 g (about 1/2 cup) marshmallow fluff (for filling); 60–80 g chocolate chips (for melting and drizzle); 2–3 tbsp graham cracker crumbs (for sprinkling)

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S’mores French Macarons marry the delicate, crisp shell of a classic French macaron with the gooey, toasty flavors of a campfire s’more. The shells are cocoa-kissed and light, the filling is marshmallow-soft with a buttery richness, and a drizzle of melted chocolate plus a sprinkle of graham crumbs finishes each bite. If you enjoy cozy flavors and refined cookies, try this recipe — and for another warm, comforting breakfast-style treat, check out this take on baked apple French toast.

Recipe Information

Prep Time: 1 hour (includes sifting, whipping, piping, and resting)
Cook Time: 18 minutes
Total Time: 1 hour 18 minutes
Servings: 12 macarons (6 sandwich cookies)
Difficulty Level: Medium

Nutrition Information

Approximate per 1 macaron sandwich:

Calories per serving: 250 kcal
Protein: 5 g
Carbohydrates: 22 g
Fat: 16 g
Fiber: 2 g
Sugar: 14 g
Sodium: 110 mg

Why Make This S’mores French Macarons

These macarons give you the nostalgic hit of s’mores in an elegant bite. The shells are crisp outside and chewy inside, with a deep chocolate flavor from cocoa powder. The marshmallow buttercream is soft, sweet, and slightly toasted in flavor. Each sandwich combines textures — crunchy crumbs, creamy filling, and silky chocolate — so every mouthful is interesting and satisfying. They look impressive on a plate but are made from simple pantry ingredients.

How to Make S’mores French Macarons

Making macarons is a gentle, deliberate process. You’ll sift dry ingredients, whip egg whites into a glossy meringue, fold carefully to keep air, pipe neat rounds, and let them rest so a smooth skin forms. Bake until shells rise with feet, cool, then assemble with marshmallow buttercream, graham crumbs, and melted chocolate. Work patiently and you’ll be rewarded with delicate cookies that taste like a campfire treat.

Ingredients:

Almond flour (finely ground) — 110 g (about 1 cup)
Powdered sugar — 200 g (about 1 1/2 cups)
Egg whites — 90–100 g (about 3 large, room temperature)
Granulated sugar — 50 g (about 1/4 cup)
Cocoa powder — 25 g (about 1/4 cup), unsweetened
Butter (softened) — 60 g (1/4 cup) for filling
Heavy cream — 1–2 tbsp (to loosen filling)
Marshmallow fluff — 120 g (about 1/2 cup) for filling
Chocolate chips — 60–80 g (for melting and drizzle)
Graham cracker crumbs — 2–3 tbsp (for sprinkling)

Note: We list suggested amounts to make about 24 shells (12 sandwiches). You can scale up or down.

Directions:

Step 1: Preparation

Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper. Sift together the almond flour, powdered sugar, and cocoa powder into a bowl to remove lumps and aerate the mixture.

Step 2: Mixing

In a separate clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar while whipping, and continue until the meringue reaches stiff, glossy peaks. Gently fold the dry sifted ingredients into the meringue with a rubber spatula. Fold until the batter flows in ribbons and is smooth — don’t overmix.

Step 3: Cooking

Pipe the mixture onto the prepared baking sheets in small, even circles. Tap the sheet lightly to release any air bubbles. Let the piped shells sit uncovered for 30–60 minutes until they form a dry skin on top (this helps develop “feet” when baking). Bake for 15–18 minutes, rotating halfway if needed. Allow the shells to cool completely on the sheet before removing.

Step 4: Finishing

For the filling, beat softened butter with marshmallow fluff and add heavy cream a little at a time to reach a spreadable consistency. Spread or pipe the marshmallow buttercream between two macaron shells and sprinkle a little graham cracker crumbs into the filling. Melt chocolate chips gently (double boiler or short bursts in microwave) and drizzle over the filled macarons for garnish.

How to Serve S’mores French Macarons

Serve these macarons at room temperature so the filling stays soft and the shells keep their chew. Arrange them on a pretty platter for parties, gift them in a box for friends, or enjoy a few with coffee or hot chocolate. They pair especially well with warm beverages, because the chocolate and marshmallow flavors feel cozy and comforting.

How to Store S’mores French Macarons

Short term: Store in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature 20–30 minutes before serving.
Longer storage: Freeze assembled macarons for up to 1 month. Place them in a single layer in a container with parchment between layers. Thaw in the refrigerator, then bring to room temperature before eating.
Note: If you prefer crisper shells, store the shells and filling separately and assemble just before serving.

Expert Tips for Perfect S’mores French Macarons

Use room-temperature egg whites for better volume in the meringue.
Sift almond flour and powdered sugar well to avoid lumpy shells.
When folding, use gentle strokes and stop when the batter flows like lava; overmixing flattens shells, undermixing makes them lumpy.
Rest the piped shells until they form a dry skin — this makes tidy tops and proper feet.
Bake one test tray first to fine-tune time and oven temperature; ovens vary.
Use a silicone mat or parchment for even baking and easy removal.
For glossy drizzle, temper chocolate slightly or add a little coconut oil to keep it shiny.
If your marshmallow filling is very stiff, thin it with a small splash of heavy cream.

Delicious Variations

Toasted Marshmallow: Toast store-bought marshmallow fluff with a kitchen torch before mixing into the filling for a smoky flavor.
Salted Chocolate: Add a pinch of flaky sea salt to the finished drizzle for a sweet-salty contrast.
Nutty Twist: Fold 1–2 tbsp of finely crushed hazelnuts into the filling for extra crunch and flavor.
Vegan Option: Use aquafaba (chickpea liquid) whipped like egg whites and vegan butter + marshmallow alternative for the filling.
Mini Version: Pipe smaller rounds for bite-sized macarons — adjust baking time down by a few minutes.

Frequently Asked Questions

Q: My shells cracked on top. What went wrong?
A: Cracked shells usually mean the oven was too hot or the shells didn’t rest long enough to form a skin. Try lowering the temperature 10–15°F (5–8°C) and let piped shells rest until they are dry to the touch.

Q: Why do my macarons have no feet?
A: Missing feet can be caused by undermixed batter, too much moisture on the surface, or overbaking. Ensure proper folding technique and allow a skin to form. Also, make sure your oven is preheated and stable.

Q: Can I make the filling ahead of time?
A: Yes. The marshmallow buttercream keeps in the fridge for up to 3 days. Let it come back to room temperature and re-whip briefly if it firms up before piping.

Q: How can I prevent hollows inside the shells?
A: Hollows often come from overbeating the meringue or folding in a way that traps big air pockets. Whip to stiff peaks but fold gently and finish when batter flows smoothly.

Q: Can I substitute almond flour with something else for nut allergies?
A: Traditional macarons rely on almond flour. For nut allergies, try meringue-based sandwich cookies using dehydrated and finely ground sunflower seed flour as a one-to-one swap, but expect a change in color and a slight green tinge unless you blanch and dry the seeds carefully.

Q: How many shells will this recipe make?
A: With the quantities listed, expect about 24 shells (12 sandwiches), depending on piping size.

Conclusion

These S’mores French Macarons are a charming blend of campfire nostalgia and French finesse — crisp, chewy shells with a fluffy, sweet center and a chocolate finish. They take patience, but the result is elegant, tasty, and crowd-pleasing. For more inspiration and a video that shows a similar build, see this S’mores Macarons (plus video) – Pies and Tacos. Give them a try — practice makes perfect, and each batch will taste even better.