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Step 1
Line baking sheet with a silicone baking mat.
Step 2
Process almond flour, powdered sugar, and graham cracker crumbs in a food processor until it begins to clump. Sift and re-process any bits that won't pass through the sifter.
Step 3
Whip the egg whites until the consistency is a loose foam. Continue to beat the egg whites slowly while adding the granulated sugar and whip to a stiff meringue. Add a small amount of brown color gel (optional) and blend to incorporate.
Step 4
Fold the dry mixture into the meringue until you reach a smooth, shiny consistency.
Step 5
Pour the batter into a piping bag (or gallon size zipper baggie) with a 1A piping tip. Pipe the macarons onto your baking sheet creating 1-½ inch circles.
Step 6
Whack the baking sheet on the counter to eliminate air bubbles (see notes in the post).
Step 7
Let the macarons dry at room temperature until dry to the touch (about one hour). While the macarons dry, make the ganache and marshmallow fluff.
Step 8
Heat oven to 300°F. Bake macarons for 15-17 minutes. Let cookies cool completely before removing from the pan.
Step 9
Chop the chocolate finely and place in a bowl.
Step 10
Heat the cream until boiling and pour over the finely chopped chocolate (do NOT stir just yet).
Step 11
Cover bowl with plastic wrap for 2 minutes.
Step 12
Stir to combine and store in the fridge to set.
Step 13
You can use store-bought marshmallow fluff OR follow this homemade recipe.
Step 14
Pipe a thin layer of ganache followed by a thin layer of marshmallow fluff into the center of one cookie.
Step 15
Top with a second cookie to create a sandwich and twist together.