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

Ready to embrace those cozy campfire vibes? Whip up a batch of these charming and delicious s'mores-flavored macarons.

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Image Credit: Bianca Fernandez

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.

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

Image Credit: Bianca Fernandez

Quick Recipe Overview

‌SERVING SIZE:‌ 10 s’mores macarons (~2.1 x 2.7 in.)

‌‌PREP TIME: ‌30 minutes

‌‌‌DRYING TIME: ‌1–2 hours‌

‌COOK TIME: ‌15–18 minutes

‌‌‌DECORATING TIME:‌‌‌ 15 minutes

‌‌‌TOTAL TIME: ‌2–3 hours

Part 1: French Macaron Shells

Things You'll Need

  • Kitchen scale

  • 2 baking sheets

  • Parchment paper or silicone mats

  • S’mores macaron template

  • 4 medium piping bags

  • Hand mixer or stand mixer fitted with whisk attachment

  • Large mixing bowl or bowl of a stand mixer

  • 3 small to medium mixing bowls

  • Sifter

  • Rubber spatula

  • Toothpick or cookie scribe

  • 50 g egg whites

  • 40 g granulated sugar

  • 50 g almond flour

  • 50 g powdered sugar

  • Gel food coloring (purple, brown, yellow)

1. Whip egg whites and granulated sugar

Image Credit: Bianca Fernandez

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.

2. Beat eggs until stiff peaks form

Image Credit: Bianca Fernandez

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



Meringue should ball up onto the whisk. When whisk and bowl are held upside down, meringue should not move.

3. Fold in dry ingredients

Image Credit: Bianca Fernandez

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.



4. Split macaron batter

Image Credit: Bianca Fernandez

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.

Image Credit: Bianca Fernandez

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.


5. Pipe backs of macarons

Image Credit: Bianca Fernandez

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.



6. Dry and bake macarons

Image Credit: Bianca Fernandez

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.

Part 2: Graham Cracker Chocolate Ganache

Things You'll Need

  • Small to medium microwave-safe bowl

  • 1 medium piping bag

  • Rubber spatula

  • 50 g semisweet milk chocolate chips

  • 50 g heavy cream

  • 20 g graham cracker crumbs

1. Microwave semisweet chocolate and heavy cream

Image Credit: Bianca Fernandez

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

2. Add crushed graham crackers

Image Credit: Bianca Fernandez

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.


Part 3: Macaron Assembly

Things You'll Need

  • Edible food markers (black, red or orange)

  • S’mores macaron shells

  • Graham cracker chocolate ganache

  • Small piping bag

  • 6 Tbsp. marshmallow fluff

1. Draw details on macarons

Image Credit: Bianca Fernandez

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

2. Pipe ring of graham cracker chocolate ganache

Image Credit: Bianca Fernandez

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

Image Credit: Bianca Fernandez

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

Image Credit: Bianca Fernandez

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.

Looking for another adventure in the kitchen? Check out our delectable trio of easy dip recipes.


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