Sift together the powdered sugar and finely ground graham cracker crumbs into a medium sized bowl

In a separate bowl whip the egg whites to soft peaks

Add the granulated sugar, and beat to stiff peaks

Fold powdered sugar and flour mixture into egg whites in two steps

Stir just until whites are incorporated, and the macronage flows like lava

Spoon batter into piping bag, minus the tip, and create even circles onto baking sheet lined with parchment paper

Let rest for 15 minutes - 1 hour

Bake at Fahrenheit 310°, 10-15 minutes until feet have puffed and outer shell is hard

Remove from oven and let cool

Peel off parchment paper once cooled

Match tops and bottoms and place ½ large marshmallow on one macaron cookie, flat side up

Place under broiler in oven until toasted (watching closely)

Immediately top with one square of Hershey's Chocolate and second macaron cookie