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Peanut Butter S'mores Macarons

Servings 50 whole macarons

Ingredients

Filling

  • 1 cup marshmallow fluff/cream
  • 1/2 cup peanut butter I use Jif
  • 1 stick (4 oz) unsalted butter room temperature
  • 1 1/4 cup powdered sugar

Chocolate

  • 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 total) 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 together the butter and peanut butter on high until completely combined and smooth
  • Add the marshmallow fluff/creme and whip on high until completely combined and has a whipped texture
  • Add the powdered sugar and beat on low speed until combined then turn the mixer to high and whip until fluffy

Assemble the Macarons

  • Pipe the filling onto a macaron shell and sandwich another shell on top
  • Refrigerate until the filling is semi firm

Graham Cracker Topping (Annoying to make but so worth it) (If you're using regular graham crackers that aren't gluten free, you could probably skip this step and just sprinkle the graham cracker crumbs on top)

  • 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. (I told you this would be annoying, but it's so worth it. Especially if you're using gluten free graham crackers that taste like cardboard.)

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