Preheat the oven to 150°C (300°F) and line a baking sheet with parchment paper.

In a mixing bowl, sift together almond flour, powdered sugar, and cocoa powder.

In another bowl, whip the aged egg whites until soft peaks form, then gradually add granulated sugar and whip until stiff peaks form.

Gently fold the dry ingredients into the meringue until fully incorporated and the batter flows like lava.

Transfer the batter to a piping bag and pipe small circles onto the prepared baking sheet.

Let the macarons sit at room temperature for 30 minutes until a skin forms.

Bake for 15 minutes, then let cool completely before removing from the parchment.

Heat the heavy cream in a small saucepan until just boiling.

Pour the hot cream over the chopped dark chocolate and let sit for 2 minutes.

Stir until smooth and let cool to room temperature.

In a bowl, mix marshmallow fluff and softened butter until smooth and well combined.

Pair the macaron shells by size and spread a layer of chocolate ganache on one half.

Add a dollop of marshmallow filling on top of the ganache.

Top with the other macaron shell to create a sandwich.

Use a kitchen torch to lightly toast the marshmallow filling for a s'mores effect.