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