In honor of National Toasted Marshmallow Day, I am sharing these S’mores Macarons. Nothing feels more like summer than smores, and I’m holding onto that feeling.
These smores macarons are an incredibly decadent treat. I have to say that these are one of my very best creations. And for good reason! I mean, perfect macaron shells, toasty marshmallow, marshmallow flavored buttercream, graham cracker crumble, and chocolate glaze sounds pretty amazing, am I right?
How to Make Smores Macarons
Next you’ll whip up the fillings: my Graham Cracker Crumble and Marshmallow Buttercream. They’re fairly easy to make, and I love to have extra plain buttercream on hand so that I can flavor it however I want for even easier prep.
Then, I make a yummy chocolate drizzle. This is luscious and a little runny, to mimic the taste of gooey, melty chocolate on smores.
Just before I put everything together, I toast the marshmallows!
How to Toast Marshmallows Inside
When I want toasted marshmallows, but don’t want to go outside or get all smoky (call me a diva but I cannot stand smelling like campfire!), I use my favorite creme brûlée torch with refillable butane.
Make sure you toast your mini marshmallows on a heat resistant surface. DO NOT use parchment paper or you’ll almost burn down your kitchen (ummmm… not speaking from experience, lol). Anyway, any old heat-resistant plate or cookie sheet will do just fine. You’ll lay out your mini mallows and torch the tops of them. Go slowly at first, as you don’t want to burn them.
How to Make Marshmallow Buttercream
I love this Marshmallow Buttercream so dang much. You know how much I love Lorann Flavorings. This buttercream has just 1 tbsp of this flavoring and it tastes soooo amazing. I love to get my Lorann at Orson Gygi but you can also find it on Amazon.
- baker's half sheet pans: high quality baking sheets with rimmed edges
- KitchenAid stand mixer
- parchment paper or silpat baking mats (with macaron template)
- oven thermometer
- piping bag
- Wilton Tip #12
- food scale that will measure in grams or ounces
- scribe (a sharp, pointed tool), or a toothpick
- digital minute timer
- Creme Brûlée Torch
- 160 grams egg whites room temperature
- 88 grams granulated sugar
- 256 grams powdered sugar
- 200 grams almond flour
- 1 tsp. clear vanilla extract
- Mini Marshmallows
- Marshmallow Buttercream recipe below
- Graham Cracker Crumble recipe below
- Chocolate Glaze recipe below
- Preheat oven to 285 for steel pans, or 300 for aluminum pans. Preheat for at least 10 minutes.
- Measure out your granulated sugar in a small bowl; set aside.
- Measure powdered sugar, almond flour together, then use a sifter to combine. This will make them smooth and lump-free. Set aside.
- Place your bowl on the surface of your food scale. Hit the "tare" button to zero out the weight of the bowl. Now measure the room temperature egg whites into the bowl of your KitchenAid stand mixer.
- Add the clear vanilla extract.
- Place bowl on mixer stand (this recipe is for the KitchenAid mixer), and attach the wire whisk beater. Set timer for one minute. Turn mixer to Speed 4, and slowly add sugar to egg whites, shaking it in a little at a time during that first minute.
- When timer goes off, set mixer to Speed 6, and set timer for 2 minutes.
- When timer goes off, set mixer to Speed 8, and set timer for 1 and 1/2 minutes (90 seconds). Coloring may be added just before this last mixing. Egg whites should look silky, yet stiff enough to hold the peak.
- Now we'll make the macronage: blend in dry ingredients, by moving a flexible spatula around the bowl, then cutting down through the middle, making sure to scrape the bottom for the flour and incorporate it into the meringue. You know you are done when the batter rolls off the spatula in a continuous ribbon. Batter will be thick…but can flow like a ribbon.
- BAKER'S NOTE: I have several videos of making macronage in my Instagram Highlights.
- Insert Wilton #12 tip into the small opening of your piping bag. Scoop the macronage into the bag, filling only half-way full, leaving room to twist the top closed in order to keep the batter from spilling out the top. Pipe the macrons by applying pressure until the batter flows out and just reaches the inner rim of the marked circle on your mat. Immediately release pressure and swirl tip to incorporate point back into the center of the cookie. See my tips on Instagram Highlights.
- NOTE: if you will be using parchment paper — search for online — then download a template of circles and place underneath your parchment paper. You'll remove this before baking.
- Once the full pan is piped, gently (or aggressively–no judgement here) bang the pan down onto the counter to release air bubbles. I usually place a towel on the counter before banging the pan. Use your scribe or toothpick to pop any large bubbles, in order to create smooth shells.
- PREP FOR BAKING, METHOD ONE: Place your parchment paper or silpat mat on the bottom of an upside-down baker's half sheet. Pipe your circles. Let rest about 5 minutes, bang (see above) then place them to bake in a pre-heated oven.
- PREP FOR BAKING, METHOD TWO: Place your parchment paper or silpat mat on the inside of a baker's half sheet (like normal). Pipe your circles. Let rest until your finger can glide across the top of the mac without stickiness, often up to 30 minutes. Bang (see above), then place them to bake in a pre-heated oven.
- Bake for 20 minutes.
- Once out of the oven, DO NOT — I repeat — do not remove from pan until they are completely cooled.
- This recipe yields 36-42 completed cookies (about 72-84 shells).
- Prepare the Graham Cracker crumble, Marshmallow Buttercream, and Chocolate Glaze.
- Toast the mini marshmallows with a creme brûlée torch. Make sure you use a heat resistant surface. DO NOT use parchment paper. Go slowly.
- Pipe buttercream in a ring around the outer edge of the shells. Add the graham cracker crumble in the middle of the buttercream. Add a toasted marshmallow on top. Drizzle with chocolate glaze and top with another macaron. Enjoy!
Graham Cracker Crumble
- 1/2 cup sugar (100 g)
- 1 1/2 tbsp brown sugar (25 g)
- 3/4 cups cake flour (90 g)
- 1/2 tsp baking powder (2g)
- 1/2 tsp kosher salt (2 g)
- 1/2 cup crushed graham cracker
- 2 tbsp sprinkles (20 g) optional
- 1/4 cup grape seed oil (40 g)
- 1 tbsp clear vanilla extract (12 g)
- Heat oven to 300F.
- In the bowl of a stand mixer with the paddle beater, mix together all ingredients until clumps form.
- Spread the mixtures on a parchment lined (or Silpat lined) sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should be browned and still slightly moist to the touch; they will dry and harden as they cool.
- Sprinkle another 1/4 cup crushed graham cracker over the crumble once it is out of the oven.
- Let the crumbs cool completely before using in a recipe or eating. Store in an airtight container at room temperature for up to one week. For storage up to one month, store in the refrigerator or the freezer.
- 1/2 cup unsalted butter Let sit on counter for 30 minutes.
- 250 grams powdered sugar
- 1/2 teaspoon clear vanilla extract
- 1 pinch salt
- 1 1/2 Tbsp. heavy whipping cream
- 1 Tbsp. Lorann Marshmallow Flavoring
- Place butter in bowl of mixer, and attach paddle flat beater. Mix on medium speed until butter breaks up and is starting to look smooth.
- Add vanilla and salt; mix for 30 seconds until combined.
- Add in heavy whipping cream and Marshmallow Flavoring.
- Measure powdered sugar on scale. Slowly add to the mixer, 1 cup at a time.
- PRO TIP: Start the mixer speed back up slowly after adding the cup of powdered sugar, otherwise, pull out the mop.
- Once ingredients are all mixed, turn the mixer to medium high and set timer for five minutes.
- Use in your macarons!
- NOTE: American Buttercream will keep up to two weeks in the fridge, and one day at room temperature.
- 1 cup Powdered Sugar
- 1 Tbsp. cocoa
- 2 tsp heavy cream
- Whisk all ingredients together until combined. Will be runny.