Tag Archives: Graham Cracker Crumbs

S’mores Macarons

20 May

May 20th 2015 

Who doesn’t love S’mores? The combination of graham crackers, toasted marshmallow and chocolate in one bite is to die for. Growing up I never went camping, so I can’t say S’mores remind me of camping trips; however, they do remind of bonfires during my college days.

These are by far one of my favorite macaron flavors. What are your favorite flavors?



Graham Macaron

120 g almond flour
22 g graham cracker crumbs
281 g powdered sugar
116 g egg whites
33 g sugar

Y= sixty-eight 2-inch cookies (makes 34 sandwiched macarons)


  1. In a food processor, pulse together almond flour, graham cracker crumbs and powdered sugar for about 30 seconds.
  2. Sift the mixture into a clean bowl. Set aside.
  3. Place egg whites in a mixer bowl. Whisk until slightly foamy on medium speed.
  4. Add a pinch of cream of tartar and whisk to incorporate.
  5. In a steady stream, add sugar. Once all the sugar is added, increase speed to high.
  6. Continue to whisk until stiff peaks have formed. Peaks should be shiny and smooth.
  7. Transfer the egg whites to a clean bowl.
  8. Sift a third of the dries into the egg white mixture. Carefully using a spatula fold the dries into the egg whites. The dries do not have to be fully incorporated at this point.
  9. Sift the next third of the dries into the mixture. Continue to fold.
  10. Lastly, sift the remaining of the dries and fold.
  11. Continue to fold until the dries are incorporated with the egg whites. Be careful not to over-fold, otherwise the batter will be too runny.
  12. Line sheet pans with Silpat (or parchment paper).
  13. Using a piping bag fitted with an Ateco 304 tip, pipe 1-1.5 inch circles. Once the sheet pan is full, tap the bottom of the sheet pan against the counter to get rid of any air bubbles.
  14. Allow macarons to rest at room temperature for 45 minutes to 1 hour.
  15. Bake at 300F for 10 minutes. Rotate and bake for another 8 minutes.
  16. All to cool completely.

Marshmallow Meringue
60 g egg whites
½ C sugar


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled.
  5. Continue to whisk until the mixture becomes stiff and meringue-like.


DSC_0304DSC_0282 (1)

To Assemble

  1. Once the macarons shells have cooled, pipe meringue in the center and slightly torch the meringue.
  2. Sprinkle some graham cracker crumbs and drizzle melted chocolate (I used a chocolate sauce I purchased from Oliver Napa Valley).
  3. Filled macarons can be kept in the refrigerator in an air-tight container for a few days.



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