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Hot Chocolate Macarons Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/hot-chocolate-macarons-recipe/