Preheat your oven to 300°F (150°C). Whisk egg whites until soft peaks form, then gradually add granulated sugar until stiff peaks form. Sift together almond flour, graham cracker crumbs, and powdered sugar, then fold into meringue. Optionally add brown gel food color.

Line baking sheets with parchment paper. Transfer macaron batter into a piping bag and pipe small circles on the sheets, leaving space between each. Tap sheets to release air bubbles.

Let piped macarons sit at room temperature for 30-60 minutes until they develop a skin and are no longer sticky.

Bake macarons in the preheated oven for about 16 minutes. Allow to cool completely on the baking sheet.

To make the ganache, place chopped milk chocolate in a bowl. Heat heavy cream until simmering, then pour over chocolate and stir until smooth.

Pair up macaron shells by size. Spread or pipe chocolate ganache onto one shell, top with vegan marshmallows fluff, and press another shell on top.

Let assembled macarons sit in an airtight container in the fridge for at least 24 hours before enjoying.