S'mores Macarons

Advice from the Baker

I find it's best to give the macarons a 24 hour fridge nap prior to serving. This allows them to mature and helps to enhance the crispness of the shell and the chewiness of the center!

Use premium quality chocolate

Your macaron is only as good as your chocolate. Using a high quality chocolate like Divine will make all the difference!

With a crispy and delicious chocolate shell and a toasted marshmallow center, these s'mores macarons showcase the perfect blend of flavors. Topped with melted chocolate and crunchy graham cracker crumbs, each macaron is a true joy to savor.


Macaron Shells
  • 2 3/4 cup Almond flour
  • 2 cups + 1 Tbsp Confectioners sugar
  • 2 3/4 Tbsp of Divine Cocoa Powder
  • 2 oz of 70% Dark Divine Chocolate Baking Bar
  • 6 Large egg whites
  • 1 cup + 1 Tbsp of sugar
Filling (Marshmallow)
  • 5 large egg whites
  • 1 1/2 cups sugar
  • Graham cracker crumbs
  • Melted 70% Dark Chocolate



Macaron Shells

Sift together almond flour, confectioners sugar, and cocoa powder in a large bowl and set aside.


Melt chocolate in a heatproof bowl over a pot of simmering but not boiling water. Leave to melt stirring occasionally. Once melted, remove from heat and set aside.


Beat egg whites in a mixing bowl until they start to foam. Add in 1/3 of the sugar and continue to beat until the sugar has dissolved. Add the remaining sugar in two additions. Beat until egg whites hold stiff peaks.


Fold (don't whisk or beat) melted chocolate into the egg whites to combine.


Fold in the sifted mixture into the chocolatey egg whites. Avoid dry pockets by doing this in 3 additions.


Preheat oven to 300 degrees F.


Fit a piping bag with a 1/2 inch plain tip. Transfer mixture to bag.


Line a baking sheet with parchment paper. If you are using a template (highly recommended), place in between the parchment paper and baking sheet.


Pipe shells onto your baking sheet. Lightly tap baking sheet against the counter to encourage spreading.


Allow macarons to sit for 20 minutes prior to placing in the oven.


Bake for approx. 15 minutes. The shells should have a shine to them and spring back upon touching them.


Remove and cool completely. Repeat steps 8-11 until you have used your remaining batter.


Marshmallow Filling

Place sugar and egg whites in a heat proof bowl. If you are using a Kitchenaid stand mixer, this bowl works nicely.


Bring a pot of water to simmer and rest your bowl over the water.


Whisk constantly until all the sugar has been incorporated. If you were to touch the mixture it would be completely smooth with no grains of sugar left.


Move to your stand mixer that is fitted with the whisk attachment. Beat on medium high for about 10 minutes or until it is cool to the touch. It should be just like fluff at this point.



On the remaining half, take your melted chocolate and paint on a stripe of chocolate, then coat with graham cracker crumbs. Allow to dry.


Place the decorated halves on top of the marshmallow filled halves and press gently. Take your culinary torch and set on low and continuous. Carefully torch the marshmallow sides.