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Skinny S'mores Macarons

Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Author Cathy Trochelman


  • 1 c. sifted almond flour discard coarse flour that remains
  • 1 c. Truvia Baking Blend
  • 1 tsp. cornstarch
  • 3 Tbsp. cocoa powder
  • 4 egg whites at room temperature
  • 1/8 tsp. cream of tartar
  • pinch of salt
  • 1/2 c. marshmallow fluff approximate
  • 2 graham crackers crumbled
  • 2 Tbsp. mini chocolate chips


  1. Reserve 2 Tbsp. Truvia Baking Blend.
  2. Combine remaining Truvia with cornstarch and grind in a food processor, blender, or coffee grinder until mixture resembles powdered sugar.
  3. Pour sifted almond flour, Truvia mixture, and cocoa powder in a medium bowl. Set aside.
  4. In a separate mixing bowl, combine egg whites, cream of tartar, and a pinch of salt. Beat at medium speed until egg whites become frothy.
  5. Increase speed to high; begin gradually adding remaining 2 Tbsp. Truvia.
  6. Beat constantly, moving beaters in a circular motion, until mixture is glossy and stiff peaks form.
  7. Gently fold almond flour mixture into egg whites and stir carefully until mixture resembles pudding. *It's better to under-mix slightly than over-mix.
  8. Spoon half of batter into a pastry bag fitted with a tip or a plastic sandwich bag with a 1/4 inch corner cut.
  9. Pipe batter into 1 1/4 inch rounds on parchment paper-lined baking sheets, leaving 2 inches between each.
  10. Batter should spread slightly and peak should disappear. If it doesn't, wet your finger and press it down gently.
  11. Let cookies sit at room temperature at least 1 hour to allow it to dry.
  12. Bake at 300 degrees for 15-20 minutes, or until tops are firm.
  13. Cool completely on wire racks and remove from parchment paper.
  14. To assemble, top one cookie with approx.1/2 tsp. marshmallow fluff, 1/4 tsp. graham cracker crumbs, and 5-6 mini chocolate chips. Press second cookie on top to form a sandwich. (If necessary, use a lit extra marshmallow fluff on top cookie to stick.