S’mores Macarons

S'mores Macarons | chocolateandcarrots.comThink about it…

  • tent meets château
  • campfire meets café
  • s’mores meets macaron

Hello, perfect dessert!

S'mores Macarons | chocolateandcarrots.comI can’t even describe to you how good these are. The shells of the macarons taste and smell perfectly like graham crackers and the homemade marshmallow and chocolate frostings just top it off.

You can be really creative with the fillings. You could always pop some marshmallow fluff on it, chocolate chips, drizzle chocolate on top or inside: the list goes on and on! I liked making my own frostings, especially the marshmallow because it is thick enough not to ‘melt’ down.

S'mores Macarons | chocolateandcarrots.comThe beautiful thing about this recipe, too, is that you don’t have to let the macaron shells sit out to dry before baking like some other recipes that I’ve made. With these, you just pop them right into the oven and they rise and get these beautiful feet on them.

Gorgeous, right?

S'mores Macarons | chocolateandcarrots.com

I’ve teased you with all of these amazing macarons (oops), now you just need to make them for yourself. No regrets.

I wish I could send you some of these fresh out of the oven! Fresh and amazing!

Alright, one more photo for the road…

S'mores Macarons | chocolateandcarrots.com

S’mores Macarons

adapted from Picky Palate


  • 95 grams egg whites (approximately 3 egg whites)
  • 25 grams granulated sugar (approximately 1 and 3/4 tablespoons)
  • 65 grams finely ground almond flour (approximately 1/2 cup + 1 teaspoon)
  • 45 grams finely crushed low fat graham crackers (approximately 2.5 sheets or 1/3 cup + 1 tablespoon)
  • 200 grams powdered sugar (approximately 2 cups)
  • Marshmallow frosting
  • Chocolate frosting


  1. Preheat the oven to 280°F. Set aside two baking sheets covered in parchment paper or a silpat mat.
  2. Beat the egg whites and granulated sugar in your stand mixer until stiff peaks form. Set aside while you proceed to the next step.
  3. Stift the almond flour, crushed graham crackers and powdered sugar into a bowl.
  4. Gently fold the egg whites into the dry ingredients.
  5. Gently place the batter into a pastry bag with a large circular tip (I used this one).
  6. Squeeze 1 1/2″ circles spaced 2 inches apart on a parchment paper or silpat mat covered baking sheets. Slap the baking sheets on the counter once to remove any air bubbles.
  7. Bake for 23-27 minutes until hard and slightly golden brown.
  8. Allow to cool completely before removing from the baking sheet.
  9. Fill with the frostings and enjoy!

Notes: My store bought almond flour was a little too thick of grains, so I had to process the almond flour in the Blendtec until finely ground. Also, if the marshmallow frosting isn’t thick enough, add powdered sugar to thicken. I’ve made the marshmallow frosting before and had no trouble, but this time around it was incredibly humid (southern summer) and I’m betting that’s what caused it.



  1. Caroline, your S’mores Macarons have got to be the cutest macarons ever! And, I bet they are truly scrumptious. Love your simple styling with the mini cast iron skillets which provides so much impact and your photography is beautiful. And, of course, you had me at, “tent meets château”, “campfire meets café” and “s’mores meets macaron”! LOVE IT! Pinning! xo

  2. Oh wow, I am so in love with these Caroline! I’m a major s’mores addict so these definitely need to happen in my kitchen! I just wish my macarons came out half as gorgeous as yours – they’re completely hit or miss for me.

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