S'mores macarons with chocolate ganache and toasted marshmallow meringue
Heat egg whites and granulated sugar in a double boiler, then whip to soft peaks
Fold the dry ingredients into the meringue until it falls off the spatula as a smooth ribbon
Pipe circles onto a silicon baking mat, release bubbles and let sit for 45 minutes
Bake at 315 degrees Fahrenheit for 12-14 minutes
Make chocolate ganache and marshmallow meringue fillings
Pipe the ganache and marshmallow onto the cooled macaron shells
Toast the marshmallow with a torch for the full S'more effect
Store in an airtight container in the refrigerator for up to 1 week