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.

Mix Dry Ingredients: Sift powdered sugar, almond flour, and cocoa powder together. Set aside.

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.

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.

Combine Ingredients: Add the sifted dry ingredients to the meringue. Fold gently with a spatula, making a “J” shape. Add food coloring if desired.

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.

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.

Dry Macarons: Let the trays sit for 20-40 minutes until the macarons form a dry skin on top.

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.

Cool: Let macarons cool before filling.

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.

Whisk: Stir until completely melted. Cool to room temperature before using. If made ahead, bring to room temperature before use.

Whisk Ingredients: In a bowl, combine all ingredients except vanilla. Place over simmering water and whisk continuously until the mixture reaches 140°F.

Whip: Transfer to a mixer and whip on high for 5 minutes until stiff peaks form and meringue is glossy.

Add Vanilla: Mix in vanilla extract. Use immediately for best results.

Decorate Tops: Dip each top shell in melted chocolate and sprinkle with graham cracker crumbs. Let dry.

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.

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.

Finish: Top with the decorated shell.

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