Line a baking sheet with a silicone mat and preheat the oven to 300°F (150°C).

In a food processor, pulse almond flour, confectioner’s sugar, and graham cracker crumbs until powdery. Sift into a bowl.

In a mixing bowl, whip aged egg whites until foamy. Gradually add granulated sugar and continue whipping until stiff peaks form.

Fold sifted dry ingredients into whipped meringue until smooth and flows like a thick ribbon.

Pipe 1.5-inch circles onto the lined baking sheet and tap to release air bubbles.

Let macarons dry at room temperature for 30-60 minutes until a skin forms.

Bake the macarons for 15-17 minutes until firm to the touch.

Heat heavy cream until simmering, then pour over chopped chocolate and stir until smooth. Chill to thicken.

Pair macaron shells and pipe ganache and marshmallow creme between them.

Refrigerate the assembled macarons overnight for the best flavor and texture.