Step 1: Prepare the Macaron Shells Sift together 75 grams powdered sugar, 96 grams almond flour, and 14 grams cocoa powder to get a smooth mixture. Whisk 100 grams egg whites and 100 grams white sugar over heat to make a meringue, then gently fold in the dry ingredients. Pipe the batter onto baking trays, let it dry until a skin forms, and bake at 300°F (150°C) for 18-20 minutes. Rotate the trays midway for even baking, and always use a kitchen scale for accuracy.

Step 2: Make the Chocolate Ganache Heat 1/3 cup heavy cream and pour it over 4 ounces chopped chocolate, stirring until smooth. Let it cool to room temperature before using, which helps it set perfectly inside the macarons. This step is straightforward but crucial for that creamy texture.

Step 3: Create the Marshmallow Frosting Whisk 2 egg whites, 1/2 cup granulated sugar, 1/4 teaspoon cream of tartar, and 1/8 teaspoon fine sea salt over simmering water until it reaches 140°F (60°C). Whip until stiff peaks form, then fold in 1 teaspoon vanilla extract. Pipe this immediately to keep it from deflating, adding that signature s’mores gooeyness.

Step 4: Assemble the Macarons Dip the top shells into 3 ounces melted chocolate and sprinkle with 1/4 cup graham cracker crumbs for decoration. Pipe a ring of marshmallow frosting onto the bottom shells, fill the center with the cooled ganache, and optionally toast the frosting for extra flavor. Chill for at least an hour to set everything. If you love ice cream treats, check out our no-churn ice cream recipe for a cool companion to these macarons.

First Step: Sift almond flour and powdered sugar together for a fine texture. Second Step: Whip egg whites to form stiff peaks. Third Step: Fold in dry ingredients carefully. Fourth Step: Pipe and rest the batter. Fifth Step: Bake and cool. Sixth Step: Prepare fillings. Seventh Step: Assemble and chill. The total time is about 3 hours and 25 minutes, so plan accordingly for the best results.