Hot Chocolate Macarons Recipe

Introduction

Hot Chocolate Macarons combine the delicate crispness of classic French macarons with a rich, creamy chocolate ganache and a fluffy Swiss meringue center. This indulgent treat features a hint of cocoa and a marshmallow topping, perfect for cozying up on chilly days or impressing guests with a sophisticated dessert.

Ingredients

• 227 grams dark chocolate, chopped
• 120 grams heavy cream
• 100 grams egg whites (room temperature)
• 1/4 teaspoon cream of tartar (for ganache meringue)
• 60 grams granulated sugar (for ganache meringue)
• 110 grams almond flour, sifted
• 190 grams powdered sugar, sifted
• 10 grams unsweetened cocoa powder, sifted
• 66 grams egg whites (room temperature, for macarons)
• 1/4 teaspoon cream of tartar (for macarons)
• 133 grams granulated sugar (for macarons)
• 57 grams dark chocolate, melted (for decorating)
• Mini dehydrated marshmallows (for topping)

Instructions

1. Make the Dark Chocolate Ganache: Finely chop the dark chocolate and place it in a large bowl. Heat the heavy cream in a microwave-safe bowl for 1-2 minutes until hot but not boiling. Pour the cream over the chopped chocolate and let sit for 2 minutes. Gently mix with a spatula until smooth and fully combined. Let it thicken at room temperature or refrigerate. If too firm, soften by microwaving for 10 seconds and stir to desired consistency.
2. Prepare the Macaron Batter: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl. In a stand mixer with a whisk attachment, beat egg whites on medium speed until foamy, then add cream of tartar. Increase mixer to medium-high and gradually add granulated sugar. Whisk on high until stiff peaks form.
3. Fold Dry Ingredients: Gently fold half of the dry ingredient mixture into the meringue until combined. Fold in the remaining dry ingredients carefully. Continue folding until batter flows like lava and forms a “figure 8” without breaking. Stop mixing once this consistency is reached.
4. Pipe and Rest Macarons: Line a baking sheet with parchment paper or a silicone mat. Fill a piping bag fitted with a round tip with the batter and pipe 1-inch rounds. Tap the baking sheet on the counter 3-4 times to release air bubbles. Pop any visible bubbles with a toothpick. Let macarons rest at room temperature for 30-45 minutes until a dry skin forms that doesn’t stick when lightly touched.
5. Bake Macarons: Preheat oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13-15 minutes. The macarons are done when they no longer move on their feet when gently pressed. Cool completely on the baking sheet before removing.
6. Decorate Shells: Match macaron shells by size. Place one shell upside down and drizzle melted dark chocolate on top, then sprinkle with mini dehydrated marshmallows. Set aside.
7. Make Swiss Meringue: Just before assembling, whisk sugar and cream of tartar into 100 grams of egg whites in a heatproof bowl. Place the bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Whisk constantly until sugar dissolves and mixture is warm (about 160°F). Transfer to the stand mixer and beat on medium-low for 2-3 minutes, then increase speed to high until stiff peaks form and the bowl is no longer warm.
8. Assemble Macarons: Pipe a dollop of thick chocolate ganache onto the flat side of an undecorated macaron shell, leaving room at the edges. Top with a dollop of Swiss meringue, then sandwich with the decorated shell. Repeat for all macarons.
9. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store in the fridge up to 5 days. For best results, bring to room temperature for about an hour before serving to soften the texture.

Tips & Variations

• Use a silicone mat instead of parchment for more even macaron bottoms.
• Sift dry ingredients thoroughly to avoid lumpy batter and rough shells.
• If ganache is too soft, chill longer; if too firm, gently warm to soften.
• Add a pinch of cinnamon or chili powder to the ganache for a warm, spicy twist.
• Swap mini marshmallows for crushed peppermint candies for a festive flavor.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about an hour before serving, as this helps soften the shells and enhance the creamy texture. Avoid freezing, as it may affect the delicate texture of the macarons.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache and meringue ahead of time?

You can prepare the ganache up to a day in advance and refrigerate it. Warm slightly before assembling if too firm. For the best texture, prepare the Swiss meringue just before assembling the macarons.

What causes macarons to crack or not develop feet?

Cracking or missing feet can result from overmixing or undermixing the batter, incorrect oven temperature, or insufficient resting time before baking. Ensure you reach the proper “flowing lava” batter consistency, rest the shells until a skin forms, and bake at the right temperature.

Hot Chocolate Macarons Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

These Hot Chocolate Macarons combine delicate almond and cocoa shells with a rich dark chocolate ganache and Swiss meringue filling. Finished with a drizzle of melted chocolate and mini dehydrated marshmallows, these decadent French-style macarons perfectly capture the essence of a cozy hot chocolate treat.

• Author: Naya
• Prep Time: 40 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 30 macarons (15 sandwich cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dark Chocolate Ganache

• 227 grams dark chocolate, chopped
• 120 grams heavy cream

Macaron Shells

• 110 grams almond flour, sifted
• 190 grams powdered sugar, sifted
• 10 grams unsweetened cocoa powder, sifted
• 100 grams egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 60 grams granulated sugar

Swiss Meringue

• 66 grams egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 133 grams granulated sugar

Decoration & Assembly

• 57 grams dark chocolate, melted
• Mini dehydrated marshmallows

Instructions

1. Prepare Dark Chocolate Ganache: Finely chop the dark chocolate and place in a bowl. Heat the heavy cream in the microwave for 1-2 minutes until hot but not boiling. Pour the hot cream over the chocolate and let sit for 2 minutes. Gently stir until smooth and fully combined. Let the ganache sit at room temperature or refrigerate until thick enough to hold shape. If too firm, microwave for 10 seconds and stir to soften.
2. Make Macaron Dry Mix: Sift together the almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
3. Whisk Egg Whites for Shells: In a stand mixer with whisk attachment, beat egg whites on medium speed until foamy. Add cream of tartar. Increase speed to medium-high and gradually add granulated sugar. Whisk on high until stiff peaks form.
4. Combine Dry Ingredients with Meringue: Gently fold half of the dry mix into the meringue until combined, then fold in the remaining dry ingredients. Continue folding until the batter flows like lava; you should be able to form a figure 8 without the batter breaking. Stop immediately to avoid overmixing.
5. Pipe Macaron Shells: Line baking sheets with silicone mats or parchment paper. Transfer batter into a piping bag fitted with a large round tip. Pipe 1-inch rounds onto prepared sheets. Drop the baking sheet onto the counter 3-4 times to release air bubbles, then pop any bubbles on the surface with a toothpick.
6. Rest Shells: Allow macarons to rest at room temperature for 30-45 minutes until a skin forms on the surface and they’re no longer sticky to the touch.
7. Bake Macarons: Preheat oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13-15 minutes, or until macarons have feet and do not wobble when gently touched.
8. Cool Shells: Let the macarons cool completely on the baking sheet before removing; they should peel off easily.
9. Prepare Swiss Meringue: Just before assembling, combine egg whites, granulated sugar, and cream of tartar in a heatproof bowl over simmering water (bowl bottom not touching water). Whisk constantly until sugar dissolves and mixture reaches about 160°F (3-4 minutes) and volume increases. Transfer bowl to stand mixer and beat on medium-low, gradually increasing speed until soft peaks form and bowl is cool. Then whip on high speed until stiff peaks form.
10. Decorate Shells: Match up macaron shells. Turn one shell over and drizzle melted dark chocolate over the flat side, then sprinkle mini dehydrated marshmallows on top.
11. Assemble Macarons: Pipe a dollop of chocolate ganache onto the bottom shell of the undecorated pair, leaving room at the edges. Pipe Swiss meringue on top of the ganache, then sandwich with the decorated shell.
12. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store in the fridge for up to 5 days. For best texture, bring to room temperature for about 1 hour before serving, as they can be hard directly from the fridge.

Notes

• Ensure egg whites are at room temperature for better volume when whisking.
• Do not overmix the macaron batter; it should flow slowly but hold shape.
• Resting the shells before baking is crucial for developing the characteristic macaron skin and feet.
• Use a silicone mat or parchment paper to prevent sticking.
• Mature macarons in the fridge for best flavor and texture.
• Let macarons come to room temperature before eating to soften their texture.

Keywords: macarons, hot chocolate macarons, chocolate ganache, Swiss meringue, French desserts, almond macarons, cocoa macarons