S'mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

Oh, s’mores. You know, those things with two crispy graham crackers sandwiched together with a perfectly toasted golden marshmallow (or charred, no judgment here) and a just barely melted hunk of a Hershey’s bar. Anyone else salivating?

If you don’t like s’mores…like idk what to tell you. It’s just unAmerican.

S'mores macarons with chewy chocolate cookies held together with a fluffy marshamallow filling. All the fun campfire flavor, no fire.

Unfortunately, it is certainly not summer in Boston and there are no beach bonfires or fireside camping trips to get our s’mores on in the dead of February.

But don’t worry. We’ve packed all the summertime, marshmallow-y goodness into these s’mores macarons with two chewy chocolate French macarons filled with an irresistibly fluffy marshmallow filling that melts in your mouth.

All the fun, no fire.

S'mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

How to make foolproof macarons

I LOVE macarons. But I haven’t always loved making them. 

Macarons are notoriously finicky. Beat your egg whites too little or too much and you’re left with flat macarons. Fold in your powdered sugar and almond meal a few too many times and the tops crack. Even a rainy day (something completely out of your control) can ruin them. All these factors give these delicious, delicate pastries a bad rap.

The base of macarons is made from whipped egg whites, which you then fold a mixture of powdered sugar and almond meal into. This batter tends to be unstable and unpredictable, which can be pretty disheartening to even professionally trained bakers.

But don’t worry guys. I have a solution.

S'mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

I learned this method when I was in Israel back in 2017 and I haven’t looked back since. Instead of making a French meringue (uncooked egg whites), you make a Swiss meringue (warmed egg whites).

By whipping the egg whites over a double boiler (also a great arm work, jussayin’), you create a MUCH more stable base that turns out a perfectly smooth macaron every time. You can read more about this method here.  

S'mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

Now let me tell you about these s’mores macarons.

Chocolate cookies dusted with graham cracker crumbs. Oooey gooey marshmallow buttercream so fluffy you’d think you were eating a cloud. We literally licked the bowl clean. Dip them in chocolate and dust them with graham crackers and you’re in heaven.

So talk yourself out of the fear of macarons and all their trickiness. Go crush those macarons and this Monday!


S’mores Macarons

S'mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

S’mores macarons with chewy chocolate macarons filled with an irresistibly fluffy marshmallow filling. All the classic campfire flavor, without the fire.

  • Author: Sarah | Broma Bakery
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 30 macarons 1x


for the macarons

  • 100g egg whites
  • 100g granulated sugar
  • 100g almond flour
  • 100g powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • brown food coloring (optional, it will give your macarons a deeper color)
  • 8 oz semisweet chocolate
  • crushed up graham crackers

for the frosting

  • 3.5 ounces marshmallow fluff
  • 1/2 cup unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  1. Preheat oven to 300Β°F. Line two baking sheets with parchment paper. Set aside.
  2. Heat a small pot of water over medium heat until it steams. In the bowl of a stand mixer, combine egg whites and granulated sugar. Place bowl over steaming pot, creating a double boiler.
  3. By hand, whisk egg whites and sugar until sugar melts completely and egg whites become white and frothy, 1 to 1.5 minutes. Remove from heat and place bowl back onto standing mixer.
  4. Fit standing mixer with whisk attachment and whisk on high speed for 2-3 minutes, until stiff peaks form. Congratulations, you just made a Swiss meringue!
  5. Sift together almond flour, powdered sugar and cocoa powder, then gently shake into meringue bowl. Add in the food coloring if you are using it.
  6. Place bowl onto stand mixer fitted with a whisk attachment. Turn mixer to medium speed and whisk for 10 seconds. Stop mixer and use a spatula to scoop up some of the batter. If you can make a figure-eight with the dripping batter without the batter breaking, you can stop. But most likely you will need another 5-10 seconds. So repeat process, and try the figure-eight again. The best way to describe the perfect consistency is like slow moving lava. It should give, but only slightly, like in slow-motion.
  7. Once your batter is the correct consistency, scoop it into a large pastry bag fitted with a 1 inch tip. Pipe silver dollar-sized circles onto prepared baking sheets, keeping about 1.5 inches between each meringue. Bang baking sheet on counter two times to remove any air bubbles. 
  8. Here’s the fun part: you don’t need to let them air dry. Just pop them into the prepared oven for 13 minutes, turning around halfway through, then allow to cool completely before removing from baking sheets.
  9. While the macarons are baking, make the marshmallow filling. Place the softened butter and fluff in a stand mixer and beat until combined. Add in the powdered sugar, vanilla and salt. Beat until frosting is light and fluffy, about 3 minutes.
  10. Transfer the frosting into a piping bag. Pipe the filling onto half of the cooled macarons. Sandwich together with the remaining macarons. Place in the fridge to harden.
  11. Melt the semisweet chocolate in a double boiler. Dip each macaron sandwich in the chocolate to cover just the top of the macaron. Sprinkle crushed graham crackers on top.

Looking for other macaron recipes from Broma Bakery?

Red Velvet Macarons

Raspberry Rose Macarons

Cake Batter Macarons

White Chocolate Pistachio Macarons

Chai Spiced Salted Caramel Macarons

Samoas Macarons

Lavender Coconut Macarons

Cookies and Cream Macarons




Ok! I’m making these πŸ™‚ will let you know how they turn out πŸ™‚ Stunning pictures!


Do you bake on the convection setting?
Great recipe!!

Sofi Llanso

We don’t! Just the conventional bake πŸ™‚


Sarah, these are sooooo cute. Thanks for the recipe and the macaron-making secrets. Brilliant!


Swiss meringue is definitely the way to go for macarons! The results are so much more consistent this way πŸ˜‰


I tired these to the letter five times and just…the worst macarons to date. I’m so sad, I have no idea how this recipe could actually work. Thanks anyway, I love your blog!

Sofi Llanso

Hey Victoria,

So so sorry to hear that these didn’t work out for you! As we mentioned, macarons do have a tendency to be super finicky, but we’ve tried this recipe out multiple times and have never had a problem with it. If there’s been anything weird in the process of making the macarons we’d love to help troubleshoot it.Let us know how we can help πŸ™‚

Terri Soulen

I like how deeply brown they are so I’ll try making them with food coloring. Did you use powder or gel? At what point did you add the coloring? Thanks.

Sofi | Broma Bakery

Hey Terri! We used gel food coloring! We added it in at the end!


lovely lovely pictures!! making my mouth water πŸ˜‰ these macarons are definitely a win for me ❀️ thank you for sharing with us. loving your blogs !

Sofi | Broma Bakery

Thank you so much Olivia! These are a favorite of ours too πŸ™‚


I love the simplicity of this recipe. It’s making it a lot easier for me to master the consistency of the batter. But, this baking time is WAY under for me. I use a calibrated oven thermometer, so I know the temp is right. I’ve had two fails at 15 min and 18.5 min, where they are fluffy and beautiful coming out of the oven and then end up hollow when the insides collapse from under-baking. There is just no way it can only be 13 min!

Sofi | Broma Bakery

Hey Shana! Every oven is different–even if you are using an over thermometer so I totally hear you. 13 minutes is absolutely perfect for our oven, but your oven might distribute the heat differently, you might be making your macarons slightly bigger…etc. I’d recommend doing a small batch (2 or 3 cookies) and piping the rest of them onto different cookie sheets so you can test what will work for you without ruining your whole batch! So sorry about that!


Can you make this recipe with the french meringue technique (like the coconut ones)? Thanks! Love all the macarons I have baked so far! Your recipes took away my fear of “the difficult” macarons!

Sofi | Broma Bakery

Hey Elena! We haven’t tried these ones with the french meringue technique just because we love the swiss technique so much, but it shouldn’t affect the recipe at all! Just make sure you don’t over mix, and give them time to dry before putting in the oven πŸ™‚


Made these last night and it was a big bummer. The tops cracked and did not rise or gain a food like regular Macs… the cookie itself was very tasty like a brownie. My fiancΓ© called them brownie clouds ????

Sofi | Broma Bakery

Hey Clare! I’m so sorry to hear that! Macarons are so finicky, but I know that is SO frustrating. At least they tasted good haha πŸ™‚

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