S’mores Macarons Are as American as This French Dessert Can Get

Add the almond flour to a food processor or bullet blender to make even finer. Add the powdered sugar and cinnamon to thoroughly combine. Sift mixture.

Process the graham crackers until it resembles sand. Sift graham cracker crumbs into almond flour mixture and stir. (For extra toasty flavor, you can lightly toast the crumbs in a dry skillet before sifting.) Set aside.

Separate egg whites into a large bowl if you haven’t done so already. Add in the salt and either the lemon juice or cream of tartar. The lemon juice and cream of tartar are like an insurance policy for a solid meringue, but don’t panic if you don’t have either in your pantry. Whip the egg whites until foamy.

Once the egg whites are foamy, you can begin to add the superfine sugar. Pour in about a third and whip until combined. Repeat twice more until all sugar is added and the meringue has reached nice peaks when you remove the whisk.

Pull out your almond flour mixture. Fold in a third of the almond flour into the egg whites until just combined. Repeat 2 more times.

Spoon mixture into a piping bag or large Ziploc bag and cut off the tip. I like to use disposable plastic pastry bags. Pipe small circles of batter onto a macaron template you can trace online or a pre-drawn silicon baking sheet like I have. Lightly tap tray on the countertop to remove air bubbles and allow macaron shells to set up for 30 to 60 minutes. This is how they form their famous u0022feetu0022 when they bake. Preheat the oven to 285°F.

Bake the cookies for 20 minutes. Remove from the oven and allow them to cool completely. Now is the time to work on the fillings.

For the marshmallow component, just spoon the fluff into a piping bag for easier application.

For the chocolate ganache, chop up your chocolate into small pieces or use chocolate chips and dump into a medium-sized bowl.

Warm the chocolate for about 30 seconds to start the melting process. Heat the heavy cream in the microwave for about a minute and pour the hot cream on the chocolate. Stir the chocolate until completely smooth and allow to cool in the fridge for a bit. Spoon ganache into a piping bag.

Now for assembly. Pair the macaroon shells with similar sized cookies and pipe chocolate ganache into one half of the cookies. Pipe the marshmallow fluff on top of the chocolate.

If you want to commit to the full s’mores experience, you can burn the tops of the fluff with a kitchen torch to taste like toasted marshmallow. Sandwich all of the pairs together.

Enjoy your extra fancy s’mores with a tall glass of cold milk. Don’t forget to Instagram your accomplishment to your friends!