Chocolate Macaron Shells

1. Preparation: Gather all your ingredients and set aside a large piping bag with a round tip. Line two baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: Sift powdered sugar, almond flour, and cocoa powder together. Set aside.
3. Whip Egg Whites: In a heatproof bowl, combine egg whites and granulated sugar. Place over a pan of simmering water, whisking until the sugar dissolves and the mixture becomes frothy.
4. Make Meringue: Transfer to a stand mixer bowl and whisk on low for 30 seconds. Gradually increase to medium speed for 1-2 minutes until the mixture is white and fluffy. Increase to high speed until stiff peaks form.
5. Combine Ingredients: Add the sifted dry ingredients to the meringue. Fold gently with a spatula, making a “J” shape. Add food coloring if desired.
6. Test Batter Consistency: The batter should be thick and flowy. Test by drawing a figure 8 with the batter; it should flow without breaking. Alternatively, place a teaspoon of batter on the mat; it should spread slightly and appear glossy.
7. Pipe Macarons: Transfer batter to the piping bag. Pipe small circles onto the baking sheets. Bang the trays against the counter to remove air bubbles and use a toothpick to poke any visible bubbles.
8. Dry Macarons: Let the trays sit for 20-40 minutes until the macarons form a dry skin on top.
9. Bake: Preheat the oven to 300°F. Bake one tray at a time, rotating halfway through, for 18-20 minutes. Macarons are done when they have a deeper color and release easily from the mat.
10. Cool: Let macarons cool before filling.

Chocolate Ganache

1. Melt Chocolate: Chop chocolate finely and place in a bowl. Heat heavy cream until hot (but not boiling) and pour over chocolate. Let sit for a minute.
2. Whisk: Stir until completely melted. Cool to room temperature before using. If made ahead, bring to room temperature before use.

Marshmallow Frosting

1. Whisk Ingredients: In a bowl, combine all ingredients except vanilla. Place over simmering water and whisk continuously until the mixture reaches 140°F.
2. Whip: Transfer to a mixer and whip on high for 5 minutes until stiff peaks form and meringue is glossy.
3. Add Vanilla: Mix in vanilla extract. Use immediately for best results.

Assemble

1. Decorate Tops: Dip each top shell in melted chocolate and sprinkle with graham cracker crumbs. Let dry.
2. Pipe Filling: Place Marshmallow Frosting in a piping bag with a small tip. Pipe a ring around the edge of each bottom shell. Optionally, toast with a blowtorch.
3. Add Ganache: Pipe ganache in the center of the marshmallow ring or use a spoon. Avoid using warm ganache as it will melt the frosting.
4. Finish: Top with the decorated shell.

Storage

1. Store S’mores Macarons in the fridge for up to 7 days or freeze for up to a month.