Preheat your oven to 300°F (150°C). In a clean bowl, whip room temperature egg whites with cream of tartar until foamy. Gradually add granulated sugar and whip until stiff peaks form.

Sift the almond flour and confectioners' sugar together into another bowl to remove lumps. Fold the dry mixture into the meringue until no dry bits remain.

Line a baking tray with parchment paper. Pipe 1.5-inch circles onto the parchment, sprinkle graham cracker crumbs and allow resting for 60 minutes.

Bake the macarons for 19-23 minutes until firm. They should not jiggle when gently tapped.

In a saucepan, gently heat heavy cream until it simmers. Pour over chopped chocolate and butter, let sit for 2-3 minutes, then stir until smooth.

Beat softened butter and marshmallow fluff until light, then gradually add confectioners' sugar, vanilla, and salt until fully combined.

Pair up macaron shells. Pipe marshmallow buttercream onto one shell, caramelize with a kitchen torch, add ganache and sandwich with another shell.

Refrigerate assembled macarons for at least 24 hours to enhance flavor.