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.