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Line baking sheet with a silicone baking mat.
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.
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.
Fold the dry mixture into the meringue until you reach a smooth, shiny consistency.
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.
Whack the baking sheet on the counter to eliminate air bubbles (see notes in the post).
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.
Heat oven to 300°F. Bake macarons for 15-17 minutes. Let cookies cool completely before removing from the pan.
Chop the chocolate finely and place in a bowl.
Heat the cream until boiling and pour over the finely chopped chocolate (do NOT stir just yet).
Cover bowl with plastic wrap for 2 minutes.
Stir to combine and store in the fridge to set.
You can use store-bought marshmallow fluff OR follow this homemade recipe.
Pipe a thin layer of ganache followed by a thin layer of marshmallow fluff into the center of one cookie.
Top with a second cookie to create a sandwich and twist together.