Prepare the ganache by chopping dark chocolate and heating heavy cream until simmering, pour over chocolate, let it sit, then stir until smooth.

Sift almond flour, powdered sugar, and cocoa powder. Whisk aged egg whites until foamy, add cream of tartar and sugar, whisk until stiff peaks form.

Fold the dry ingredients into the egg whites until the batter flows like 'lava' without over-mixing.

Pipe 1-inch rounds onto a lined baking sheet, allow to rest until a skin forms, about 30-45 minutes.

Bake macarons in a preheated oven at 300°F for 13-15 minutes until they have risen and formed 'feet'.

Once cooled, pair macaron shells, drizzle melted chocolate on one half, sprinkle mini marshmallows, fill with ganache and press together.

Mature the assembled macarons in an airtight container in the fridge for 12-24 hours for best flavor.