S’mores Macarons

Line two large baking sheets with parchment paper. Put a master template under the parchment paper or draw circles, about 1 1/2-inch in diameter, in rows on the paper, about 1 inch apart.

Process powdered sugar, almond flour and graham cracker crumbs in a food processor until finely ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left in the sieve, grind them and sift again. Set the mixture aside.

In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time. Increase the speed to high and beat until very stiff peaks form, about 5 minutes.

Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond flour mixture into the egg whites until the batter has loosened and falls in a ribbon from the spatula.

Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a guide, pipe circles onto the parchment paper lined baking sheets.

Tap the bottom of each sheet on the work surface to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes. This allows the cookies to develop their crusts.

Preheat oven to 300 F.

When oven has heated and the macarons have rested for 30 minutes, put the pans into the oven. Bake the macarons for 10 to 12 minutes, until set but not browned.

Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.

For the marshmallow frosting: In a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy, about a minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 10 minutes.

Remove from heat, stir in vanilla and water, and beat for another 2 minutes until frosting thickens.
Transfer frosting to a pastry bag fitted with a wide plain pastry tip and pipe a teaspoon of filling onto each of the upside-down cookies.

To prepare chocolate glaze, microwave the chocolate and butter in 10-second intervals. Once melted, stir in corn syrup until the mixture becomes smooth.

Dip the top of each of the remaining cookies. Place one on top of each marshmallow filled cookie. Sprinkle some graham cracker crumbs on top, if desired.