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Hot Chocolate Macarons

Prep Time 45 mins
Cook Time 15 mins
Resting time 30 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 24 macarons

Ingredients
  

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

Decorations

  • 2 tablespoons melted chocolate
  • mini marshmallows and sprinkles

Instructions
 

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.

Video