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