S’mores Macarons

S’mores macarons – these little buggers are my latest obsession, or more accurately, macarons in general are my latest obsession. I’m particularly loving these because, call me a sucker, but I love cute food. Along with that, these s’mores macarons are pretty mighty in flavor. The macaron portion is made with crushed graham crackers, the filling is of course a toasted marshmallow and to finish things off true to form, I dipped the tops in chocolate.

S’mores Macaron

I’m not sure how many of you guys will be making this anytime soon, since you have probably been turning out one cookie tray after another and baking burnout may be quickly approaching.

Guess what?


It happens to me as well, but I have a baking blog so I keep trucking along, because truth is, I like my relationship with you guys. Hanging out over food-uh, yeah. Why else are we here, right?

So, bookmark this recipe when you’re back to baking-it’s totally worth it.


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Smores Macarons

Yield: 35 macarons


Macaron cookie

  • 135g egg whites
  • 45g granulated sugar
  • 30g graham cracker crust
  • 215g powdered sugar
  • 115g almond meal

Marshmallow frosting

  • 5 large egg whites
  • 11/2 cup sugar

Chocolate glaze

  • 2/3 cups dark chocolate
  • 1 tablespoons plus 1 teaspoon heavy cream
  • 4 tablespoons powdered sugar, sifted
  • 4-5 tablespoons water, warm



Heat oven to 350 degrees. Line bake sheet with parchment.

To make macaron cookie

  1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.
  2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.
  3. Place  graham crackers in a food processor and pulse until finely crumbed. Add in remaining dry ingredients and process for two minutes and then push it through a fine mesh sieve to sift.
  4. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness.
  5. Place master copy of drawn circles on a bake sheet and then place a sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.
  6. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells will cleanly peel away from parchment when ready.

To make marshmallow frosting

  1. Combine egg whites and sugar in a stand mixer bowl and place it over—not on, (think bain marie style) simmering water. Heat mixture to 160 degrees F while whisking constantly.
  2. Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.

To make chocolate glaze

Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until dipping consistency is reached.


  1. Dip the top of one cookie and pipe filling on the middle of another cookie. Place chocolate dipped shell on top of another marshmallow filled cookie to create a sandwich effect.
  2. Place fully assembled macaron on a fire proof surface and quickly torch edge of filling for a toasted marshmallow finish.

A few notes:

  • If you don't have a food processor to crumb whole graham crackers, buy graham crackers crumbs. The graham cracker needs to be finely crumbed.
  • Save yourself some money and just buy a Bernzomatic propane torch instead  of one of these kitchen torches you usually see in William Sonoma and Sur la Table. They can be twice the price and aren't nearly as strong.
  • If you are particular, these are best in the day the tops are dipped in chocolate, since they tend to lose some of their crispness from the chocolate. Since I'm not so particular, I found these equally as good the next day, even with the slight lost of the crispy top exterior.
  • Pay no attention, nor should you be intimidated by the recipe length. I tried to be as detailed as possible with time and visual readiness queues, as a result I added a few extra sentences to do so.
  • For notes on basic macaroning and ingredient notes click here (go to the "A few notes" section).
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70 Responses to “S’mores Macarons”

  1. #
    Katryna R — December 19, 2012 @ 5:03 pm

    This is worthy of an award! Seriously how do you come up with this stuff????


  2. #
    Laura (Tutti Dolci) — December 19, 2012 @ 5:39 pm

    I’m truly in awe – every post is even more gorgeous than the last. These macarons are like little works of art!


  3. #
    Katrina @ Warm Vanilla Sugar — December 19, 2012 @ 5:45 pm

    These are gorgeous!


  4. #
    Marina {yummymummykitchen} — December 19, 2012 @ 5:52 pm

    get out!!! These are so creative. Amazing!


  5. #
    Kim — December 19, 2012 @ 6:31 pm

    I have a love/hate relationship with making macarons. Every time I take them out of the oven, it’s a surprise! Your smore macarons came out beautifully though!




  6. #
    Kankana — December 19, 2012 @ 7:50 pm

    I don’t think I can wait long enough to try these! It look so crazy GOOD :) You rock Naomi!


  7. #
    Jennifer S — December 19, 2012 @ 8:34 pm

    This is genius! Your work is always so fantastic!


  8. #
    JulieD — December 19, 2012 @ 11:42 pm

    These are so epic and beautiful!!!


  9. #
    tracy {pale yellow} — December 19, 2012 @ 11:47 pm

    Beautiful macarons! Love the addition of graham crumbs with the almond meal.


  10. #
    Jocelyn (Grandbaby Cakes) — December 20, 2012 @ 12:33 am

    How inventive! Smores are the perfect flavor for absolutely anything!


  11. #
    vanillasugarblog — December 20, 2012 @ 1:27 am

    you are genius!
    if ever there was someone that could do a macarons to the utmost perfection it is YOU.
    including this in my friday link round fo sure!!!


  12. #
    Aimee@thegirlwiththewoodenspoon — December 20, 2012 @ 1:44 am

    This must be made for my Christmas dessert table. I’m so excited to make these!


  13. #
    Sally — December 20, 2012 @ 1:48 am

    they look amazing! making chocolate and cherry macarons this week but these are definitely on my list :)


  14. #
    tijuana (po' man meals) — December 20, 2012 @ 1:55 am

    gorgeous is not the words for these beauties. wow. i wish i could eat one. right now.


  15. #
    Shaina — December 20, 2012 @ 4:48 am

    Those are some of the most gorgeous macarons I have laid eyes on. Now…if only they were at my house.


  16. #
    Gina — December 20, 2012 @ 4:52 pm

    You have no idea the burnout, lol. But I am book marking these for next month when I start craving cookies again. These are just too cute. Happy Holidays.


  17. #
    Joshua C. — December 20, 2012 @ 11:16 pm


    I’m excited to make these, but I’m wondering if for the marshmallow frosting – is the butter and salt in the ingredients list a type-o?



    • Naomi replied: — December 21st, 2012 @ 2:04 am

      Joshua-yes! Eek, if you add the butter and salt it becomes Swiss meringue buttercream. Thank you for letting me know. I’ve edited the recipe.


  18. #
    Lauren at Keep It Sweet — December 21, 2012 @ 12:41 am

    These are seriously stunning!


  19. #
    Shanna@ pineapple and coconut — December 21, 2012 @ 3:16 am

    Amazing photos like usual!! Macarons are on my to bake list and I haven’t decided on which kind to make first. I have always been intimidated by them because the ones I see pics of online are always so dang perfect!!!


  20. #
    Meeta — December 21, 2012 @ 9:02 am

    Oh yes – these look adorable. I have to say hats of Naomi for your patience. I love making macarons but usually have no patience for the delicate work. Brilliant!


  21. #
    Lola @dressupwithlola.com — December 21, 2012 @ 10:04 am

    These look very appealing! Mmmmmm


  22. #
    Steph — December 21, 2012 @ 10:07 am

    Even though I know I’ll never have the guts to attempt this recipe, I have to comment and say these are gorgeous. They’re so perfect looking, right down to those toasted marshmallow ridges!


  23. #
    Jessica @ Portuguese Girl Cooks — December 21, 2012 @ 11:20 am

    Naomi, these are absolutely gorgeous! A work of art! Love, love, love, that first shot!


  24. #
    Patricia @ ButterYum — December 21, 2012 @ 3:24 pm

    Oh me, oh my – these are way too cute. Love the idea of using grahams too. I might just have to make these :).


  25. #
    Michelle — December 21, 2012 @ 4:26 pm

    What yummy little buggers :-)


  26. #
    Katie | The Hill Country Cook — December 24, 2012 @ 3:58 am

    Oh my god! Brilliant would be an understatement! I have been dying to make macaroons! Just bought a batch in New Orleans and was disappointed, maybe it’s the humidity. AND, s’mores are my absolute fave, so WHAT BETTER MATCH! BRILLIANT, I tell you!! :)


  27. #
    Brandon @ Kitchen Konfidence — December 28, 2012 @ 8:18 pm

    So beautiful. How does one even pipe frosting like that :P?


  28. #
    Katryna R — December 30, 2012 @ 9:10 pm

    You should totally enter this: http://www.chocolateadventurecontest.com/


  29. #
    Katy — January 10, 2013 @ 12:45 am

    My jaw literally dropped when I saw these. Good job!


  30. #
    katie — January 10, 2013 @ 10:11 pm

    These look pretty damn amazing!


  31. #
    Marian (Sweetopia) — January 12, 2013 @ 1:24 pm

    You are brilliant. Period.


  32. #
    Ali @ Solano's Kitchen — January 26, 2013 @ 8:36 pm

    Aack no way. These look amazing! What a fantastic idea!


  33. #
    cami — February 18, 2013 @ 2:32 pm

    what if you don’t know how to measure in grams?? :(


  34. #
    Maria@pinkpatisserie — February 24, 2013 @ 9:52 pm

    So so gorgeous… I can’t wit to try these. Was wondering though about the “drying” stage before baking? I notice you don’t mention one. Can I truly just skip it and pop them directly in the oven? That is fantastic!


    • Naomi Robinson replied: — August 6th, 2013 @ 7:54 am

      HI Maria – Sorry so late on replying (kust seeing it now). No, I don’t dry my cookies. I popped them right into the oven. No noticeable difference when I did dry them.


  35. #
    Stacy | Wicked Good Kitchen — April 19, 2013 @ 2:39 am

    Naomi, just saw these gorgeous-sweet S’mores Macarons of yours and just HAD to stop by and comment. You are a genius! Never would have thought to use crushed graham crackers in Macaron batter. Cake batters? Yes. Macarons? Nope. You ROCK! xo


  36. #
    Mary L. — May 15, 2013 @ 6:12 pm

    Do the smores macarons have chocolate ganache aswell as marshmallow in a single cookie?
    How did you pipe the marshmallow filling to make them look flawless even before torching?


  37. #
    Adam — June 21, 2013 @ 1:06 pm

    These look wonderful! My son loves smores, so we have spent the summer looking for smores related recipes, will have to add this to our growing list of things to try and make. Thanks for sharing!


  38. #
    Chef Bill — July 19, 2013 @ 4:41 pm

    I didn’t see a reply to PINK@PATISSERIE about drying your cookies before baking. I really like your work it is wonderful. Maybe you can let me know if you dry or not. It would we great if you don’t. Keep up the good work.

    Chef Bill


    • Naomi Robinson replied: — August 6th, 2013 @ 7:56 am

      Chef Bill – I don’t dry my cookies. I didn’t see a noticeable difference when I did dry them, so I skip it now.


  39. #
    Elizabeth — August 5, 2013 @ 7:05 pm

    These macarons look amazing! As previously asked; how does one pipe filling in the way displayed in the picture. Please explain :)

    Thank you so much



    • Naomi Robinson replied: — August 6th, 2013 @ 7:55 am

      Elizabeth – use and open star tip and pipe straight down on the cookie.


      • Elizabeth replied: — August 6th, 2013 @ 8:10 am

        Thank you for such a quick response!

  40. #
    Larisa — August 21, 2013 @ 3:57 pm

    Dear Naomi, I have a question. Do you think it is possible to substitute egg/sugar mixture with the marshmallow spread in a feeling? Thank you.


  41. #
    angela — November 30, 2013 @ 9:28 am

    Is there a certain temp that the chocolate needs to get to before you start dipping? I am worried that they won’t dry/temper.


  42. #
    rebecca — December 14, 2013 @ 2:38 pm

    Omg I live this post, the recipe and the pictures!! Completely great. I think you have just invented a new term alongside this amazing looking recipe: baking burn out. I would never have thought it, but I am seriously thinking of getting the first two weeks in January off :p on the other hand I also just can’t, how should I manage a week without my dear blog? But thanks for putting the truth out there and keep going. Looking at your amazing macarons its worth it ;)


  43. #
    Megan Douglass — February 24, 2014 @ 9:35 am

    Success! I made these and they were glorious! I actually substituted food processed Biscoff cookies instead of the graham crumbs because that’s what I had on hand, and they were soooo good! My only question is which recipe do you use for plain macs? These turned out so nice with perfect feet and unhollow shells, that I’m dying to try your fav recipe for plain. Thanks so much for your time!


    • jen replied: — August 18th, 2014 @ 8:44 pm

      WOW, you should totally post pictures of those. These look so difficult to make :(


  44. #
    Tessa — March 31, 2014 @ 7:23 am

    oh gosh- i was momentarily confused about the amount of sugar used for the marshmallow frosting (11/2 cups? huh?) hahah!


  45. #
    Rodney Brazil — June 20, 2014 @ 12:51 pm

    This is the recipe I didn’t know I needed!


  46. #
    jen — August 18, 2014 @ 8:44 pm

    I NEVER COMMENT, but after looking at this page hundreds of times (over time) in awe of your perfection and talent, I had to say that I love these. You are SO amazing and they look absolutely perfect! Thank you so much for sharing. :)


  47. #
    Caitlin — October 18, 2014 @ 7:29 pm

    I’ve tried making these macarons three times and every time the batter comes out way too runny. I’m not sure what I’m doing wrong here. There’s a few questions I have about the recipe, too, such as the very high baking temp, the very short length of time that you say to whip your meringue, the 70 gram difference in what is traditionally part for part dry ingredients, and that it doesn’t call to first make a paste with egg whites and the dry ingredients and then fold in the meringue. I know there’s a million different macaron recipes with a million different methods, tips and tricks but I just can’t figure out why mine look so terrible when yours look so pretty and the recipe is so easy!


  48. #
    Ched — December 18, 2014 @ 12:01 pm

    Would you be able to convert it from grams to cups, please? I really want to make these but all the conversion charts seem a tad off and I don’t want to round since I know how particular these are.


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