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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