S'mores Macarons

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and prepare a pastry bag with a plain tip (about 1 to 2 inches). Place the powdered sugar, pulverized almonds, 1 teaspoon crumbs, and cocoa in a food processor. Pulse for 2 minutes, or until uniform. Stir the bottom of the bowl to fully incorporate all of the mixture. Pulse again as necessary. In the bowl of a stand mixer, make a meringue by beating the egg whites until soft peaks form. While whipping, add in the granulated sugar until stiff peaks form, about 2 minutes. You should be able to turn the bowl upside down without the meringue moving. Carefully fold the dry ingredients, in two batches, into the meringue with a rubber spatula. When the mixture is just barely uniform, scoop the batter into the pastry bag. Pipe the batter on the parchment-lined baking sheets in 1-inch circles, leaving roughly 1 inch in between. Rap the baking sheet firmly on the countertop to flatten the macarons, then allow to rest for 20 minutes. Bake for 15 to 18 minutes; remove from the oven and allow to cool on a baking sheet. Once cooled, fill by piping or spreading each macaron with a bit of frosting and a sprinkle of graham cracker crumbs.