PIES AND TACOS
They are filled with Marshmallow Frosting and Milk Chocolate Ganache.
Since the filling has two parts, start by making the macaron shells—they store well in the fridge or freezer. Then make the ganache. Milk chocolate is optional; dark or semi-sweet works too.
I used milk chocolate because it’s classic for S’mores. Let the ganache cool to room temp before using. Dip the shells in melted chocolate, sprinkle graham cracker crumbs, and chill briefly to dry. Lastly, make the marshmallow frosting.
Pipe the marshmallow frosting right after making it—don’t let it sit or it’ll deflate. Once piped, it holds up well. Mine stayed fresh and delicious in the fridge for over a week.
To make the marshmallow frosting, melt sugar, egg whites, cream of tartar, and salt over a double boiler, heating to 140ºF for safety.
You also have the option of using a torch to toast the marshmallow frosting. I wouldn’t skip this step, since I love toasted marshmallow.
Macarons can be tricky, and failure is part of the process. Don’t be afraid to mess up—each mistake is a lesson, not a failure.
The top shell is dipped in chocolate and sprinkled with Graham Cracker crumbs!