S’Mores Cheesecake Macarons
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 4 oz cream cheese right from the fridge
- 1/2 stick (1/2 of a 4oz stick) unsalted butter room temperature
- 3 oz marshmallow fluff
- 1/4 cup powdered sugar
- 3/4 teaspoon pure vanilla extract
Chocolate Topping
- 8 oz Hershey's milk chocolate bars (the kind used for s'mores) approximately
Graham Cracker Topping
- 117 grams graham crackers I use Kinnikinnick gluten free
- 1/2 stick (2 oz) unsalted butter
- 3 tablespoon brown sugar
- 1/32 teaspoon table salt or just a few pinches
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and marshmallow fluff together until combined
- Add the cream cheese and beat until fluffy
- Add the powdered sugar and vanilla extract and beat again until it's light and fluffy
Assemble the Macarons
- Pipe the filling onto a macaron shell and sandwich another shell on top
- Refrigerate until the filling is semi firm
Make the Graham Cracker Topping
- Put the graham crackers in a food processor or crush by hand until completely crushed
- Brown the butter in a saucepan
- Remove from heat and add the brown sugar and salt
- Return to low/medium heat and cook until the sugar is mostly dissolved (do not overcook – it's safer to undercook this because you don't want to burn it)
- Remove from heat and add the crushed graham crackers. Stir until they are completely coated with the butter/brown sugar mixture
- I like to let it cool completely and it should harden a bit. If there are any little hard bits of sugar, I run it through the food processor again.
Make the Chocolate Topping
- Melt the milk chocolate bars
Adding the Toppings
- Remove the macarons from the fridge and dip the tops into the melted chocolate
- Sprinkle the tops of the macarons with the crushed graham crackers (you can also roll the sides in it but I find that the top is enough)
- Refrigerate until the chocolate is no longer melted
- Put the finished macarons in an air tight container and put in the fridge for at least 24 hours to "mature"
- When you are ready to eat the macarons, remove them from the fridge and let sit at room temperature for at least 20 minutes