You'll Want S'more of These Cute Campfire Macarons

What's better than a bonfire? There's something supremely comforting about cozying up next to a fire on a chilly summer night, toasting marshmallows and making warm memories with friends and family. As an ode to this summer pastime, we've whipped up adorable s'mores campfire macarons. They're the perfect treat for summer parties and are reminiscent of all things s'mores since they're loaded with graham cracker ganache and marshmallow filling.

To sweeten the deal, we've even provided a free s'mores macaron template to get you started. Ready to dig in? Read on for the cutest macaron recipe around.

Set up tools and measure out all ingredients first. This will help you move through the recipe more seamlessly.

Whip egg whites on medium speed until foamy. Slowly add in granulated sugar in 1/3 portions while whisking on medium-high speed.

Continue whisking until stiff peaks form and you get a thick, glossy meringue as pictured above. This should take ‌‌‌at‌‌‌ ‌‌‌least‌‌‌ five more minutes.

Sift powdered sugar and almond flour into meringue. Using a rubber spatula, fold dry ingredients into meringue, scraping sides and bottom of bowl often. Fold ‌‌just‌‌ until no dry spots remain. Do not mix further since you'll be splitting batter into different colors.

This macaron design calls for four colors: white, tan, brown and yellow. Divide macaron batter into four bowls by weight: white (125g), tan (25g), brown (30g) and yellow (20g). Work with one color at a time, folding in a tiny drop of food coloring for each color.

Mix until batter reaches a thick, glossy consistency and comes off spatula in continuous ribbons. The batter coming off spatula should melt back into remainder of batter in bowl within 20 to 30 seconds. Transfer each color to its own pastry bag.

Use our s'mores macaron template as a guide beneath parchment paper or a silicone mat to pipe design. First, pipe all marshmallows. Next, pipe graham crackers, fire and chocolate. Use a toothpick or cookie scribe to pop air bubbles.

Use remaining white batter to pipe back of each macaron. There's no need to get fancy with designs here—your macaron fronts will steal the show! Use a toothpick or cookie scribe to pop air bubbles.

Remove all templates and let macarons sit out between one and two hours or until they're dry to the touch. In humid rooms, this step might take longer. While waiting, skip ahead and make chocolate ganache and then preheat oven to 325°F.

Bake macarons at 325°F for 15 to 20 minutes, flipping halfway through. To test if they're done, poke the side of one macaron. If it wiggles, they need more time. Let cool completely on a tray and then match macaron shell pairs.

Combine chocolate and heavy cream in microwave-safe bowl. Microwave until melted, stirring every 30 seconds.

Stir in graham cracker crumbs until combined. Cover ganache with plastic wrap and refrigerate until thick enough to pipe. Check ganache after 20 minutes and then every 5 to 10 minutes. Once set, transfer to piping bag.

Use edible markers to outline s'mores. Draw on faces and color in campfire.

Using ganache, pipe a ring on the perimeter of the bottom macaron shell.

Transfer marshmallow fluff to pastry bag. Pipe large dollops in center of chocolate ganache rings. Top with matching macaron shell and enjoy!

Store macarons in an airtight container in the fridge for up to three days or in the freezer for up to one month. Eat at room temperature and enjoy during your next bonfire!

We don't know about you, but we'll be serving these sweet (and equally adorable) treats throughout the summer months—and all year long to keep the campfire vibes alive.