S’mores Macaron Cookies:
Line a baking sheet with a silicone mat.
Process almond flour, powdered sugar, and graham cracker crumbs in a food processor until it begins to clump. Sift and re-process any remaining bits.
Whip egg whites to a loose foam consistency, then slowly add granulated sugar to achieve a stiff meringue. Incorporate brown gel food color if using.
Fold the dry mixture into the meringue until smooth and shiny.
Transfer the batter to a piping bag fitted with a 1A tip, and pipe 1-½ inch circles onto the baking sheet.
Tap the baking sheet on the counter to remove air bubbles. Let macarons dry at room temperature for about an hour.
Preheat oven to 300°F and bake for 15-17 minutes. Allow to cool completely before assembly.
Chocolate Ganache:
Finely chop the chocolate and place in a bowl.
Heat the cream until boiling, then pour over chocolate. Cover and let sit for 2 minutes before stirring.
Chill in the refrigerator to set.
To Assemble:
Pipe a thin layer of ganache and marshmallow fluff onto one cookie.
Top with another cookie and gently twist to secure.