I’m kind of breaking my own rules with this post, but let me explain.
If you’ve been following my blog for a while then you know that I never do promotional, affiliated, or underwritten posts. I don’t like it when blogs are just one big commercial. BUT when I was invited to be a part of a macaron contest hosted by an amazing local bakery, I couldn’t resist. You see, I’ve always wanted to know how to make French macarons and I just love a good challenge. So, I said, “Sign me up!”
The contest is hosted by Sucré, an amazing confectionary here in New Orleans. They specialize in macarons, but have a million other amazing sweets and things. Sucré challenged 13 bloggers to come up with their own unique flavor of macaron and have opened up the voting to the public. Check out the other submissions and vote for your favorite here.
So about the macarons… yes, they were challenging! But, once I got the hang of it I realized they are incredibly simple. I decided to try a s’mores flavor combination: a chocolate macaron shell filled with homemade marshmallow creme and chocolate ganache, all dipped in crushed graham crackers. I can’t figure out what was more fun about this–making the macarons, photographing the macarons, or eating the macarons! This project was super fun, so I hope you enjoy the macaron making tutorial! :)
Smores Macarons
The macaron shell recipe is adapted from Martha Stewart and the Marshmallow Creme is from Chow.com.
S'mores Macarons
Servings 20 macaronsIngredients
Marshmallow Creme
- 2 large eggs, whites only ($0.44)
- 1/2 cup granulated sugar ($0.08)
- 1/8 tsp cream of tartar ($0.05)
- pinch of salt ( $0.01)
- 1/4 tsp vanilla extract ($0.07)
Chocolate Macaron Shells
- 2/3 cup slivered almonds ($1.66)
- 1 cup powdered sugar ($0.18)
- 2 Tbsp unsweetened cocoa powder ($0.08)
- 2 large eggs, whites only ($0.04)
- 1/4 cup granulated sugar ($0.04)
- 1/8 tsp cream of tartar ($0.05)
Chocolate Ganache
- 2 oz. dark chocolate ($1.70)
- 1/4 cup heavy cream ($0.44)
Other
- 2-3 squares graham crackers, crushed ($0.18)
Instructions
- Begin by making the marshmallow cream. In a glass or metal bowl, whisk together the egg whites, granulated sugar, cream of tartar, and a pinch of salt until well combined. Place about 1 inch of water in a small sauce pot and bring it to a boil. Place the bowl with the egg white mixture over the boiling water and whisk by hand for 6 minutes. Remove the bowl from the heat, add the vanilla, and use a hand mixer or stand mixer to whip the egg white mixture to glossy peaks (about 5 minutes). Refrigerate until ready to use.
- Next, begin the macaron shells. Place the almonds, powdered sugar, and cocoa powder in a food processor. Process the mixture until it is a super fine powder. Sift the mixture through a wire sieve into a bowl.
- In a separate bowl (glass or metal) combine the egg whites, sugar, and cream of tartar. Stir or whisk together until combined, then use a hand mixer or stand mixer to whip the whites into stiff, glossy peaks (about 5 minutes).
- Fold about 1/3 of the cocoa almond mixture at a time into the whipped egg whites until no dry powder remains. After all of the dry mixture has been folded in, the mixture should have the consistency of thick, hot lava.
- Cover two baking sheets with parchment paper. Use a pastry bag to pipe the macaron mixture into 1.5 inch rounds on the parchment paper. Leave enough space for the macarons to spread slightly without touching. After piping all of the macarons onto the sheet, slam the baking sheet on a counter a few times to force any larger air bubbles to the surface. Let the cookies sit out at room temperature for about 30 minutes so that the surface dries slightly (this helps form a "foot" or ruffle on the bottom of the macaron).
- Preheat the oven to 350 degrees. After 30 minutes of sitting, the macarons should have a dull, less glossy appearance. Bake one sheet at a time for 13 minutes each. Allow the macarons to cool to room temperature before removing from the parchment.
- To make the ganache, break up the chocolate into small pieces and place in a microwave safe bowl. Add the heavy cream. Microwave on high for 15 seconds, then stir well. Microwave for 15 seconds once more, then stir until the chocolate is completely melted and has created a smooth mixture with the cream. Let cool.
- Fill a pastry bag with the marshmallow creme and a second bag with the chocolate ganache. Flip half of the macarons over and pipe a circle of marshmallow creme around the outside edge of the bottom. Fill the center of the marshmallow creme circle with ganache, then place a second macaron shell on top and press down slightly. Dip the filled macarons in the crushed graham crackers to make it stick to the marshmallow creme. Tip: Dip soon after filling as the marshmallow dries a bit and gets less tacky as it sits.
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Nutrition
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Step by Step Photos
I began with the marshmallow creme, so that it would have time to cool and “set” in the refrigerator. In a glass or metal bowl, whisk together two egg whites, 1/2 cup granulated sugar, 1/8 tsp cream of tartar, and a pinch of salt until it is all combined.
Create a double boiler by bringing about 1 inch of water to a boil in a small sauce pot. Place the bowl with the egg white mixture on top, and whisk the mixture over the heat for 6 minutes. This melts the sugar without cooking the egg whites, which will create the unique marshmallow texture.
You don’t have to whisk vigorously, just make sure you’re stirring it the whole time with the whisk. After 6 minutes it will look kind of creamy like this.
Now add 1/4 tsp of vanilla and use a hand mixer or stand mixer to whip the mixture until it forms glossy peaks (about 5 minutes). The creme will be pretty soft and gooey still, but it will stiffen up as it cools. Cover it and refrigerate to cool it faster.
Now on to the macaron shells… Place 2/3 cup slivered almonds, 1 cup powdered sugar, and 2 Tbsp cocoa powder in a food processor. Process until it is a fine powder.
You really want this mixture to be as fine as possible or else your macarons will be all bumpy and lumpy. You can pinch some of the powder between your fingers to see if you feel any granules. Process a little more, if needed.
Then sift the mixture into a bowl to remove any larger pieces. I thought I had mine pretty smooth, but I still had quite a few granules. Discard those large granules.
In a separate glass or metal bowl, stir together two egg whites, 1/4 cup of sugar, and 1/8 tsp cream of tartar until well mixed.
Then use a hand mixer or stand mixer to whip the egg whites up into stiff, glossy peaks. You’ll know the peaks are “stiff” when you pull out the beaters and the peaks stand straight up without flopping over. When you start to get close to this point, check the peaks a few times to make sure you don’t go too far. If you over beat the whole mixture will break down and separate.
Now, fold in 1/3 of the almond cocoa mixture at a time until no dry powder remains. Every time you add more dry mixture you’re going to go, “OH NO! I’ve ruined it!” but then it will begin to come together. The first time I tried to make these I was very afraid of collapsing the whipped egg whites, but the truth is that you want them to deflate a little. So, just fold gently until it all comes together…
When it’s all folded in it will have the same texture as thick, hot lava. When you lift some up with your spatula, you want it to run back into the bowl SLOWLY. Kind of like thick cake batter. If it’s running like liquid, it’s over mixed.
Fill a pastry bag with a plain, round tip with the macaron batter. The easiest way to fill the bag is to place it in some sort of tall cup and fold the bag over the edges, like this.
Cover two baking sheets with parchment and pipe the macaron batter into 1.5 inch circles on the parchment. Be sure to leave enough room for them to spread a little. Hold the pastry bag straight up at 90 degrees from the sheet and squeeze the batter out, without lifting the tip up. If you keep the tip fairly close to the baking sheet as you squeeze, the batter will extend out in an almost perfect circle. Pretty cool.
After you’ve piped all of the batter onto the baking sheets, slam the baking sheets down on the counter a few times to force any large air bubbles out the top (see the one that popped out of the side there?). This also helps flatten the little peaks left behind by the pastry tip. Now, let the macarons sit out at room temperature for about 30 minutes so they can dry out a bit.
Towards the end of the 30 minute resting period, preheat the oven to 350 degrees. Once it’s heated, bake one sheet of macarons at a time for 13 minutes each. As they bake they will want to expand, but since the top has dried out and become stiff, they can only expand up and therefore create that classic ruffle or “foot”. Let the macarons cool to room temperature before removing them from the parchment.
To make the ganache, break 2 oz. of chocolate up into small pieces and place them in a bowl. Add 1/4 cup of heavy cream, microwave on high for 15 seconds, then stir it really, really well. Microwave for another 15 seconds, then stir until the chocolate has completely melted in…
And you have a super smooth ganache, like this! Now, let that cool for a minute.
Crush your graham crackers into a super fine powder, like this. You really don’t need a lot. Just a few crackers (I crushed far too many).
Fill a pastry bag with the marshmallow creme and another bag with the ganache. Flip half of the macarons over and pipe a circle of marshmallow creme around the bottom. Don’t pipe all the way at the edge, though, because it will spread out as you add the top macaron shell.
Then add ganache inside the marshmallow creme. See, the creme kind of holds the soft ganache in place like a fence. :D
Then add the top macaron shell and press down a little to make the filling go all the way to the edge. Some of the ganache will likely squeeze out of its “fence”.
Dip the macarons in the crushed graham crackers to make it stick to the marshmallow. Try to dip them right away, though, because the marshmallow dries a little and becomes less tacky as it sites. You can coat the entire circumference or just do half for a nice visual effect.
And that’s how you make a S’mores Macaron! A little involved, but really, really fun!
And totally decadent!
Don’t want to bother? Sucré ships their goods, so check out their online shop!
These were delicious, but I only ended up with 12 and had waaay too much marshmallow filling and ganache (like half leftover). I’m not sure what I did but I’ll probably just double the cookie part next time.
Also, I found the marshmallow mixture was way easier to spread while still cold, otherwise the cookie pieces slide around when you’re trying to roll on the graham cracker. You will only need like one graham cracker btw.
Whenever I have fillings left over, I make crepes. These leftovers would be fun with a little of the graham crackers sprinkled on top and a strawberry, if you wanted to make it a “virtuous” fruit dessert ;-) .
I made these awhile ago and loved them. Every component came out perfect. Beth’s instructions were clear and easy to follow. I took some of these to a friend who had just moved from NYC and she said these are legit! I’ve got my whole family obsessed with your site, Beth!!! Thank you so much for sharing all of this with us!
I needed to make some kind of cookies for a baking challenge a group of mine is doing, and I stumbled across this recipe. I’ve always wanted to make macarons, and this recipe actually made them seem obtainable. My boyfriend and I tried it together as a date night, and we had lots of fun! My piping skills definitely need some work, as I had some wonky circles, but otherwise I’m really pleased with how they came out. Thank you for making these accessible to the novice bakers among us!
I’m allergic to almonds and wanted to give these a try. Most online recipes I can find recommend using pumpkin flour, a baker I met recently suggested coconut flour. Do you know of the ratios would be the same?
Sorry we haven’t tried the recipe that way yet! Let us know if you decide to give it a try with the alternate flours.
Hi Dom, not officially affiliated with the site, but any nut or seed flour should be able to take the place of the almonds.
If I wanted to follow this recipe but use almond flour rather than grinding almonds, what would be the amount to use and would it affect the end result?
Honestly I’m not sure what the equivalent volume of almond flour would be. It may also vary, depending on how finely ground the almond flour is as well. I haven’t worked much with almond flour in the past, but with what little I have, I have noticed that not all brands are the same texture. So that is one problem you may come into with using pre-ground almond flour. If it is not fine enough, the macarons won’t have the correct texture.
I just successfully made this with Bob’s super fine almond flour, 2/3 cup measured like flour (pouring into the measuring cup and leveling with a spoon) and then blended with the other ingredients in a food processor and a sifted through a strainer like the recipe said, and it worked *perfectly*.
I’ve got the shells in the freezer and plan on making the creme and ganache on Tuesday for our home group potluck. I’ve been eager to try macarons for a few years now, but so intimidated and disappointed in my past attempts. Thank you so much for this easy to follow recipe! The shells turned out pretty awesome. I’m genuinely so excited for this baking challenge!! Do you have any other fun macaron flavors you like to make? I need to keep practicing :) :) :)
I’m not sure if this is a silly question, but would you be able to use a blender to make the super fine powder for the shells? I don’t currently own a food processor and I’m not able to afford one right now, even a cheap one. I do however have a blender and would be willing to try to make it work instead.
Unfortunately, I don’t think that will work. Blenders don’t churn properly without a good amount of liquid. :(
Thanks for the recipe for marshmallow creme, Beth.
I make a cheesecake adapted from an old 1976 Betty Crocker recipe (from the very first cookbook I ever owned) that used Betty Crocker’s fluffy white frosting mix. If they make it anymore, I’m at a loss to find it anywhere locally.
So being an obsessive label reader, I remembered the ingredients. I theorized that marshmallow fluff would be a good substitute, and my experiment proved true to the theory.
Fluff is tough to find. Sometimes it with the peanut butter; other stores stock it with baking supplies. Sometimes its placement seems totally random to me.
Anyway, it’s a lot more expensive than your recipe.
I don’t like an overly sweet cheesecake, preferring to let the tang of the Neufchâtel come through, so the sweetening in the fluff is all the sugar I use.
I may even undertake the macarons someday, but I have to admit they intimidate me. I’ve never had one, so have no model, and there’s a very long thread on the eGullet food forum about troubleshooting them.
I’m definitely making this marshmallow creme component next time I go for cheesecake, after I use up the 1/2 tub of commercial stuff I still have.
That’s another great thing: I won’t have to buy more than I need for the recipe, and then worry about using it up before I want another cheesecake. That’s not too often, because though I adore it, my waistline does not. :-)
I have to admit, though, this marshmallow fluff does not hold up quite as well as the store bought (they may use some sort of stabilizer?). After a couple days in the fridge it begins to deflate a little.
I read that part about the deflation, but I think after baking, it may not be an issue.
I’ll also use the leftover yolks in the recipe.
I think after the bake, it’ll set the egg and cheese. It certainly seems worth a try to save some money, and let me make just the amount I need.
The ingredients on the leftover tub I purchased at the dollar store are: corn syrup, sugar, dried egg white, vanillin. At least it isn’t high fructose corn syrup, and I could do without the fake vanilla. Maybe the dried egg whites contribute to the stability, removing the water content of the eggs. I believe the cheesecake will lose a bunch of moisture from evaporation during baking.
Anyway, I’m giving it a try, and I’ll let you know how it works. It may be a while because I have to limit my calorie dense intake.
Thank you so much for your content rich site.
These came out perfectly and were delicious! Thanks you so much for the recipe! I’m wondering if anything can be done head of time or will that ruin the end product? For example, could I prepare the macaroon cookie dry mix a couple days before using it? Or maybe the ganache or fluff and keep it in the fridge? I need to make 5 dozen and I’d like to get a head start if I can :)
I think you could do the dry mix and the ganache. My leftover marshmallow began to deflate when kept in the fridge, though. :D
I learned to make Macarons in Paris and our instructor said that it’s best to make the macaron shells a few days ahead. She said to put them in an airtight container in the fridge or freeze them (if you were going to need them more than a week out. So for a Saturday event, you could totally make your shells on Wednesday and Thursday, fill on Friday and deliver on Saturday.
I absolutely love how you put this together!! I’ve seen a few and was not impressed until I came across yours!! *in love!* heehee
Anyways, I do have a question. I see that you use silver almonds in this recipe. I typically use almond flour for my macarons, would there be any type of problems (or substitutions) if I use almond flour rather than silver almonds? I also add meringue powder in my recipe too but don’t see many recipes with it, would it make any of a difference if I do add it/ don’t add it?
Last question, promise! ;) My macarons alllways seem to have a hollow middle in the cookie when I bite into them, do you know why that might be? :( It makes me super sad when it’s not all cookie but cookie and air :'(
Thanks for the help!
Emmie from uHadMeAtCake
You can use almond flour, but you’d have to do some experimenting to see what volume of almond flour correlates with the volume of slivered almonds I used (the volumes won’t be exactly the same). I’m not sure about the meringue powder, though, I’ve never used it before. :) And the hollow in the center? I think that’s just the way they are. The outside keeps its volume, but the inside collapses a little, but is more dense and gooey because of it. I kind of like it. :) I’m not super experienced with macarons, though, so maybe someone out there has found the key to non-deflated centers.
I’m making a batch of these right now! Just curious though, how did you manage to get 20 macarons out of this? I got 6 full ones (so 12 rounds). Did I miss something?
Maybe yours were bigger than mine? Mine were very small, about 1.5 inches in diameter.
This looks like such a fun variation on S’mores! I just recently tried making homemade macarons for the first time. Like you said, a little tricky but well worth the effort. I can’t wait to try this recipe — especially with the marshmallow creme filling! Thanks for the inspiration!
great flavor!
Great your recipe! tks
I am so excited to try this recipe. I just ordered the food processor you recommended, and this is definitely on the list of things to make. You have never steered me wrong (anchovies in marinara was a winning tip; your chicken noodle soup is my winter standard), so I expect decadent deliciousness shortly!
Question: what piping bags and tips are you using?
I bought a set from Target that I think has one of those TV cake people’s branding on it (some reality TV star?). Probably not the best deal, but I was on a deadline and didn’t have time to shop around. :)
Cake Boss! I was eyeballing it right after I posted, but then I thought, “Let me just wait and see if Beth responds.” Getting it tonight!
You have 416 votes
2nd place has 89 votes
I’d say you are winning!!
I didn’t feel like making ganache, after all that sifting, so I used nutella. win.
Will these be ok without refrigeration? I want to mail them to someone.
Yes, but they’re best within a couple days of making. They can get kind of dry after that.
Hi, just wondering, why use slivered almonds rather than whole ones? right now i have whole almonds on hand and i want to know if that would work. would the skin be a problem? i see the almonds you used were bare.
Yes, the skin will interfere with the texture. Also, you’d need a different quantity with the whole almonds, since they are a different shape and take up a different volume in the measuring cup than the slivered almonds. I’m not sure how much you’d need without being able to weigh them.
I’ve never commented before, even though I make your recipes religiously, but these were AMAZING. I just finished making these and am now sitting here in a post-macaron haze. They weren’t nearly as pretty as yours, but the flavors were amazing.
My cookies also over-cooked (and I only cooked them for ten minutes), but I can’t wait to try cooking them again.
I’m so glad you posted a macaron recipe…I’ve always been so intimidated in the past.
These are adorable! I’ve been trying all different types of macarons for my sister’s baby shower coming up in June! These have definitely earned a spot! I used your recipe for the shells and they turned out great! However, I tried making the marshmallow creme and it wouldn’t form peaks, any idea of what went wrong?! Thanks so much :-)
I wonder if the sugar hadn’t melted to a hot enough temperature when it was on the double boiler. If you have a candy thermometer, you want it to be about 120 degrees (for me that took about 6 minutes). Make sure the water in the pot underneath is simmering the whole time. Hopefully that helps!
I’ve always felt that macarons were “beyond me”. Your tutorial gives me hope. Just LOVE your site here!!
These macarons are beautiful!
These look so good!! Any recommendations for substituting the almonds? I’d like to make these for the next family gathering, but my brother is highly allergic to all types of nuts.
The almonds are a very integral part of making the macaron work correctly, so I’m not sure how to substitute them. BUT, I think I’ve heard of people making nut-free macarons, so I’d consult Google on that one. :)
I literally saw this recipe and went “EEEEEEEEeeeeeeeee!!!” So excited!! :)
I LOVE your website!!!! I’ve also never had a bad experience with your recipes. They are stellar!
Also super excited that these are vegetarian (and that so many of your recipes are veggie friendly!!!)
Missing out on marshmallows and s’mores is probably the #1 bummer of the veggie life.
I could not <3 <3 <3 this recipe any more!
Hello,
I just took a macaron class and they highly recommended using almond meal (pre-ground, more expensive) and a pastry sieve to get the meal right. We actually tried the grind your own approach and ours did not turn out right. I would suggest if you are having issues, explore the suggestion from the class….
The only bakery in my area (that I know of) that sells these charges two bucks a piece! I always assumed they were borderline impossible and suitable only for professionals, but I could probably crank out a zillion of these things for next to nothing. I don’t really like frostings and fillings and such, so I’m thinking that even just making the shells and eating them plain would taste good. Maybe like a meringue cookie?
Yep, they’re pretty good plain, too. The almond meal makes them more dense and flavorful than a plain meringue. :) You can even fill them with things like jam, if you don’t like frosting.
I love your site and have never commented before but now I have to say – you write great, easy to follow recipes and I’ve never had one turn out poorly. I made these this weekend and my friends were sooo impressed – but your step-by-step made it easy! I piped my rounds too big (I just used a ziplock with a corner cut off) so I got too few cookies and they were a little big and flat, but still SO TASTY! And now I have extra marshmallow cream and ganache in the fridge :)
Thanks for teaching me how to cook! (P.S. My favorite recipe is dal nirvana. Yum.)
Awesome!! I’m so glad they were a success on your first try. It took me four! ;)
Are you effing kidding me ?!? Girl, this looks delicious!
I’ve always wanted to try my hand at these but too scared! Thanks for the tutorial! I voted for the most creative– Budget Bytes, of course.
I loved the easy to follow instructions and photos. My oven ended up over-baking the first batch at 13 minutes so they ended up having a slightly burnt bottom which added to the burnt marshmallow taste.
Thanks for the tutorial! My boyfriend and I tried our hand at them tonight. They didn’t turn out so pretty, but tasted great. Please post more variations eventually! I want to perfect the macaron and your recipe/instructions were the easiest to follow.
These are amazing Beth! I want to make them RIGHT NOW!
OMG just made these.. they were perfect! I’ve made macarons b4 but it is always a hit or miss, tried a ton of recipes but these were PERFECT!!! thanks so much for sharing. I hope you win, I voted for you. just a question… what if I were to made these without the cocoa powder? what changes do you think I would need? I know that cocoa powder destabilizes egg whites a bit. you are AWSOME Beth
I don’t think you’ll need to make any changes if you omit the cocoa powder. The recipe that I was following didn’t have the cocoa, I just added that in for the s’mores effect. :)
thanks Beth! btw… I tried giving you 5 stars but I don’t know why the 5th one ddn’t light up :(
my friend had the macarons yesterday and said they were better than any nyc macaron she has had.. my hubby agreed :)
You made it look so easy! I am so tempted to try my hand at making some this week…thank you for such clear instructions!
These are aaaammmmaaazing!!! I made them today and it’s so fun you don’t even mind all the tasks that it takes to complete them. My fiancé said “These may be the best things I have ever put in my mouth.”
Totally BRILLIANT!!!
I seriously was just thinking about some Macaroons I had last week and how hard it would be to make them. I come on here and low and behold you have a post for them.
I can’t wait to try these.
I LOVE Sucre!!!!! I used to live in New Orleans, and love their macaroons, but my absolute favorite product was the dark chocolate bars with candied violets. Amazing! I can’t really do those one my own, but I’ll be giving these a try for sure!
I’ve always been kind of terrified of making macarons, but this tutorial has convinced that should just go for it! I haven’t seen an easier or more comprehensible tutorial anywhere else!
I hope you also do some other macaron recipes with different flavor combinations!
Now that I’ve got the hang of it, I want to make more! :)
Your macarons look so delicious! I love your flavor idea, so classic, and the pictures look great. Just voted for you… Good Luck with the contest!
I`m loving how creative you went with this challenge!
I’ve been working on macarons and they aren’t quite working – so excited to try yours!!
If I already have almond meal, can I just substitute the same amount of that for the slivered almonds?
I think if your almonds are already ground you want to go for 1/2 cup instead of 2/3. When they’re slivered there is more empty space in the cup, so you use more. Most recipes that I looked at had a 1:2 ratio of almond meal to powdered sugar.
This is the best tutorial I’ve seen! And who doesn’t want a SMORES macaron??! Yum.
If I want to use almond flour, is the measurement the same at the slivered almonds?
I think it will be about 1/2 cup of almond meal. The almonds take up more space when they’re not ground, so you have to use a larger volume.
Okay, so I’m a pastry chef and these are my favorite thing to make and they can be finicky (when it’s humid) sometimes and…
YOUR’S LOOK PERFECT!!!!!! Great job! I love the idea of s’mores flavored too!
Off to vote for you right now!
Yes, I was really worried about the humidity because I live in New Orleans and it’s pretty much humid 24/7! Ha! But I guess the AC helps because I didn’t have a problem. :)
Wow. I’ve always been intimidated by macrons. I think I still am, but perhaps soon.
I just fell in love with you and your site all over again. I love macarons and I’m so happy that you made these for us! Thank you so much for all that you do, and please keep it up!
I am so proud of you for doing this! Especially since you’re not much of a sweets person. My husband and I will make these this weekend.
Yum! So pretty…I love the flavors. :) These macarons look amazing!
These are so yummy looking. Love the flavour!
OMG!!! My favorite bakery in NOLA!!! My goal in life is to meet you one day there. We live in Dallas, but visit family often. Thank you for inspiring my daily meals- love your cookbook too! I’m totally gonna try this recipe and report back- Buena Suerte!
Beautiful, beautiful, beautiful!!
I hope you win!!
Macarons have been on my list to try for a long time and this looks perfect. And even homemade marshmallow crème (I did make marshmallows last winter – fun!)
The photos are wonderful as well.
Thank you and best wishes in the contest.