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These hot chocolate macarons are an indulgent and cozy take on the classic French Macaron. These macarons are made with a chocolate shell, filled with a hot chocolate marshmallow buttercream frosting, then topped with chocolate drizzle and marshmallows!
For me a classic hot chocolate will always have to check these boxes:
- indulgent – it’s a once in a while treat
- ultra chocolatey – more chocolate, less sugar
- lots of marshmallows – that melt just the right amount when they’re mixed in!
These hot chocolate macarons are exactly that – indulgent, chocolatey, with just the right amount of marshmallow flavor! They really have all the flavors and coziness of a classic hot chocolate!
Looking for more Chocolate Macaron recipes?
- Chocolate Peanut Butter Macarons
- Chocolate Ganache Macarons
- Chocolate Macarons with 3 Chocolate Ganache Fillings
How to make Hot Chocolate Macarons?
These hot chocolate macarons have a few different steps to get to the final delicious macarons.
Make sure to watch my video above for more tips on the process!
STEP #1: Chocolate Macaron Shells
These chocolate macarons are made with the same shells I used in my chocolate ganache macarons, as well as these peanut butter chocolate macarons. I altered my basic macaron recipe and replaced some of the almond flour and icing sugar with cocoa powder for this chocolate macaron shell!
There isn’t a lot of cocoa powder in these chocolate macaron shells, but just enough to get a taste of chocolate.
I highly recommend that the ingredients for the macaron shells are weighed to be as precise as possible. I use this scale for accuracy, but any kitchen scale will work. If you’d like more tips on macarons, check out more tips here!
Combine the dry ingredients:
Start by sifting the almond flour and icing/powdered sugar together a few times to remove clumps. It helps with making sure that the final shells are as smooth as possible.
I typically sift the almond flour and icing sugar at least twice to ensure that no clumps remain. This makes for the smoothest possible macaron shells! This is the sieve that I use to make sure no clumps remain!
Make the meringue:
Next, make the meringue, by beating of egg whites, granulated sugar, and a pinch of cream of tartar.
This part can be done on a stand mixer or a hand mixer. For smaller batches of macarons, I prefer to use my Kitchenaid hand mixer!
This is the step where the dry ingredients are folded into the meringue. Stop folding when the batter flows off the spatula in a ribbon.
Pipe onto Baking Tray:
Once you’re satisfied with the batter, it’s time to pipe it on the tray.
I like using these silicone baking mats with the circle templates. But you can experiment with parchment paper as well!
Transfer your batter to a piping bag, fitted with a round tip. I prefer to use this Wilton #12 round decorating tip.
STEP #2: Chocolate Marshmallow Filling
For these hot chocolate macarons, I use a chocolate marshmallow buttercream filling.
It has a combination of an American buttercream filling, with cocoa powder and marshmallow fluff added to it.
It starts with creaming the butter until it is pale and fluffy, and incorporating the marshmallow fluff into it.
Then, add in sifted icing sugar and cocoa powder until the frosting has a fluffy piping consistency!
STEP #3: Fill, Decorate and Mature
Once ready to fill the macarons, add the hot chocolate marshmallow filling to a piping bag and pipe onto half the macaron shells.
Melt some chocolate or chocolate chips to drizzle onto the macarons. Top with mini marshmallows and sprinkles while the chocolate is still warm. Allow the chocolate to cool and harden completely!
Decorate with sprinkles, if desired.
Macarons taste best when they’ve had some time to rest and mature in the fridge. So these macarons can easily be made ahead of time!
Tips for the Hot Chocolate Macarons
- The recipe below for the hot chocolate macarons makes 12 macarons. It can easily be doubled for the amount of macarons that you need. (I would recommend making more!)
- Make sure to weigh the ingredients with a scale. This is the scale I have, and it has really helped me make better macarons!
- It is important for your oven to be at the correct temperature when baking macarons! I can’t imagine baking macarons anymore without this oven thermometer.
- Make sure to cool the macaron shells completely before filling them.
- If you need more tips on making the macaron shells, check out my in-depth post on tips to make the perfect macarons.
For the Hot Chocolate Marshmallow Filling:
- Cream the butter until it is light and fluffy. This can take 5-7 minutes, but it will make a better filling.
- Sifting the icing sugar and cocoa powder will make sure that there aren’t any clumps in the frosting.
- If your frosting is too stiff add additional marshmallow fluff, or heavy cream (1 teaspoon at a time), to correct the consistency. If the frosting is too runny, add a little more icing sugar.
Decorating and Filling:
- If sticking the mini marshmallows on top, make sure to do it while the chocolate has not yet set.
- Once you have finished decorating, make sure to allow enough time for the chocolate drizzle to set completely before handling them.
- Let the macarons mature for at least 4 hours, overnight if possible for the best flavor.
Follow me on Instagram @sprinklesandscribbles for more baking inspiration!
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Hot Chocolate Macarons
Chocolate Macaron Shells
- 135 grams almond flour
- 120 grams icing sugar
- 15 grams cocoa powder
- 100 grams egg whites
- 88 grams granulated sugar
- pinch cream of tartar
Hot Chocolate Marshmallow Filling
- ¼ cup butter, unsalted, room temperature 60 grams
- ¾ cup icing sugar, sifted 90 grams
- 2 tbsp marshmallow fluff
- ¼ cup unsweetened cocoa powder, sifted 30 grams
- 2 tablespoons melted chocolate
- mini marshmallows and sprinkles
Chocolate Macaron Shells
- Pre-heat oven to 325°F.
- Separate the eggs from the egg whites (if using fresh eggs). Measure out 100 g (about 3 large eggs).
- Dry Ingredients: In a separate bowl, sift the icing sugar, almond flour, and cocoa powder together. Repeat the sifting process to ensure there are no clumps. If there are any clumps, discard them.
- Prepare the Meringue: In a stand mixer fitted with the whisk attachment (or bowl if using a hand mixer), add the egg whites and a pinch cream of tartar. Beat on high until foamy.
- Once the egg whites are foamy, turn the mixer down to the lowest setting possible, and slowly add in the granulated sugar. Be sure to incorporate all the sugar into the egg whites.
- Turn up the mixer again on high, and keep beating egg whites until stiff peaks form. DO NOT OVER BEAT.
- Macronage: With a rubber spatula, fold the dry mixture into the egg whites, until the paste flows like a ribbon/lava.
- Fit a pastry bag with a #12 round tip, if using, and trim the bottom as appropriate.
- Pipe circles onto the prepared baking sheet. You should get about 50 circles in total depending on the size of your macarons.
- Once piped, rap the sheet on the counter to release all the air bubbles.
- Rest for 30 minutes, until the shells have formed a skin, and are no longer tacky to touch.
- Bake Shells: Bake in the oven, at 300ºF-325°F for 12-13 minutes.
- Check for doneness, by wiggling the shell. Shells are done when they don’t move from the feet. If it wiggles from the feet, then bake for another minute, and check again.
- Cool the shells in the tray.
Hot Chocolate Marshmallow Filling
- Cream room temperature butter on high for 3-5 minutes until light and fluffy.
- Add in marshmallow fluff and mix until fully incorporated
- Add in sifted icing sugar and cocoa powder in multiple increments, alternating between the cocoa powder and icing sugar, making sure that it is fully incorporated into the butter before adding in the next.
Decorating & Assembly
- Pair similar-sized shells together to form the cookie sandwiches.
- Pipe hot chocolate marshmallow filling onto half the cookies, and sandwich them together.
- Melt chocolate
- Drizzle onto the macarons and stick on the mini marshmallows.