Hot Chocolate Macarons Recipe
Introduction
Indulge in the rich and delicate Hot Chocolate Macarons, a perfect blend of smooth dark chocolate ganache, tender cocoa-infused shells, and fluffy Swiss meringue. These elegant treats offer the comforting flavors of hot chocolate in a sophisticated French pastry form.
Ingredients
- 227 grams dark chocolate (chopped)
- 120 grams heavy cream
- 100 grams egg whites (room temperature)
- 1/4 teaspoon cream of tartar (for initial meringue)
- 60 grams granulated sugar
- 110 grams almond flour (sifted)
- 190 grams powdered sugar (sifted)
- 10 grams unsweetened cocoa powder (sifted)
- 66 grams egg whites (room temperature, for Swiss meringue)
- 1/4 teaspoon cream of tartar (for Swiss meringue)
- 133 grams granulated sugar (for Swiss meringue)
- 57 grams dark chocolate (melted)
- Mini dehydrated marshmallows
Instructions
- Step 1: Prepare the dark chocolate ganache by placing chopped dark chocolate in a large bowl. Heat heavy cream in the microwave for 1-2 minutes until hot but not boiling, then pour it over the chocolate. Let sit for about two minutes, then gently mix until smooth. Chill or leave at room temperature until thick enough to hold its shape.
- Step 2: Sift almond flour, powdered sugar, and cocoa powder together into a large bowl and set aside.
- Step 3: Using a stand mixer with the whisk attachment, whisk 100 grams egg whites on medium speed until foamy. Add 1/4 teaspoon cream of tartar.
- Step 4: Gradually add 60 grams granulated sugar while increasing speed to medium-high. Then whisk on high until stiff peaks form.
- Step 5: Gently fold half of the dry ingredients into the meringue until combined, then fold in the rest. Continue folding until batter flows like “lava” and you can form a “figure 8” without breaking the batter. Stop immediately to avoid over-mixing.
- Step 6: Line a baking sheet with a silicone mat or parchment paper. Pipe 1-inch rounds using a piping bag with a round tip. Drop the baking sheet onto the counter 3-4 times to release air bubbles, then pop any visible bubbles with a toothpick for a smooth surface.
- Step 7: Let the macarons rest at room temperature for 30-45 minutes until a skin forms and the surface feels dry to the touch.
- Step 8: Preheat oven to 300°F. Bake macarons one sheet at a time on the center oven rack for 13-15 minutes. They are done when the “feet” don’t move when gently touched.
- Step 9: Cool macarons completely on the baking sheet before peeling off. Match shells by size before filling.
- Step 10: Decorate one shell side by drizzling with melted dark chocolate and sprinkling mini dehydrated marshmallows.
- Step 11: To make the Swiss meringue, whisk together 66 grams egg whites, 133 grams sugar, and 1/4 teaspoon cream of tartar in a bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches about 160°F and is just thinned out, about 3-4 minutes.
- Step 12: Transfer bowl to a stand mixer and beat on medium-low for 2-3 minutes, increasing speed until soft peaks form and the bowl is no longer warm. Then beat on high until stiff peaks form.
- Step 13: Assemble macarons by piping a dollop of chocolate ganache on the undecorated shell, then topping with Swiss meringue. Place the decorated shell on top to sandwich.
- Step 14: Store assembled macarons in an airtight container in the fridge to mature for 12-24 hours before serving.
Tips & Variations
- For best meringue results, prepare the Swiss meringue just before assembling the macarons to keep it fresh and firm.
- Let the macarons come to room temperature for about an hour before eating for a soft, tender texture.
- Substitute dark chocolate with milk or white chocolate for a different flavor profile.
- If ganache is too firm, microwave in 10-second bursts and stir until soft enough to pipe.
Storage
Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Allow them to reach room temperature for about an hour before serving to soften the texture. Avoid freezing as it can affect the delicate texture and meringue quality.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the macarons without Swiss meringue?
Yes, you can fill the macarons with just the chocolate ganache if you prefer a simpler filling. The Swiss meringue adds texture and a light contrast but is optional.
How do I know when the macarons are baked properly?
The macarons are done when their feet are set and do not jiggle when touched lightly. They should peel off the baking sheet easily after cooling completely.
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Hot Chocolate Macarons Recipe
- Total Time: 12 hours 55 minutes
- Yield: About 20 macarons (10 sandwiches) 1x
- Diet: Vegetarian
Description
These Hot Chocolate Macarons are a decadent and elegant treat, combining delicate cocoa-infused almond macarons with a rich dark chocolate ganache and fluffy Swiss meringue, topped with melted chocolate and mini dehydrated marshmallows for a playful, cozy dessert reminiscent of a cup of hot cocoa.
Ingredients
Scale
Dark Chocolate Ganache
- 227 grams dark chocolate, chopped
- 120 grams heavy cream
Macaron Shells
- 100 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 60 grams granulated sugar
- 110 grams almond flour, sifted
- 190 grams powdered sugar, sifted
- 10 grams unsweetened cocoa powder, sifted
Swiss Meringue
- 66 grams egg whites, room temperature
- ¼ teaspoon cream of tartar
- 133 grams granulated sugar
Decoration
- 57 grams dark chocolate, melted
- Mini dehydrated marshmallows
Instructions
- Make the Dark Chocolate Ganache: Finely chop the dark chocolate and place it in a large bowl. Heat the heavy cream in the microwave for 1-2 minutes until hot but not boiling, then pour over the chocolate. Let rest for two minutes, then gently stir until smooth. Chill until thickened to spreadable consistency.
- Prepare the Macaron Dry Mix: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
- Whip Egg Whites for Macarons: Using a stand mixer with a whisk attachment, whisk 100 grams of egg whites to foamy, add cream of tartar, then gradually add 60 grams sugar while increasing speed to high until stiff peaks form.
- Fold Dry Ingredients into Egg Whites: Gently fold half the dry mixture into the meringue until combined, then fold in the remaining dry ingredients. Continue folding until batter flows slowly in a “lava-like” consistency, able to make a figure 8 without breaking. Stop immediately to avoid overmixing.
- Pipe and Rest the Macaron Shells: Line baking sheets with silicone mat or parchment. Pipe 1-inch rounds using a piping bag fitted with a round tip. Drop the baking sheet gently on the counter 3-4 times to release air bubbles, then pop any visible bubbles with a toothpick. Let shells rest at room temperature for 30-45 minutes until a skin forms and batter is not sticky to touch.
- Bake Macaron Shells: Preheat the oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13-15 minutes, until shells do not move when nudged on their feet. Cool completely on the sheet before removing.
- Decorate Macaron Shells: Match shells in pairs. On one shell, drizzle melted dark chocolate and sprinkle mini dehydrated marshmallows. Set aside.
- Make Swiss Meringue: Just before assembly, whisk 66 grams egg whites with cream of tartar and sugar in a heatproof bowl over simmering water (bowl bottom not touching water). Whisk constantly until sugar dissolves and mixture reaches 160°F (70°C), about 3-4 minutes. Transfer to a stand mixer and beat on medium-low for 2-3 minutes, increasing speed to high until stiff peaks form and the bowl is no longer warm.
- Assemble Macarons: Pipe a dollop of thickened dark chocolate ganache onto the flat side of an undecorated shell. Pipe Swiss meringue on top of ganache. Sandwich with the decorated shell on top.
- Store and Mature: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store up to 5 days refrigerated. For best texture, bring to room temperature for about one hour before eating.
Notes
- Use room temperature egg whites for optimal meringue volume.
- Do not overmix the macaron batter; the lava consistency is crucial for proper rise and texture.
- Resting the piped shells allows formation of a skin, which helps develop the characteristic macaron feet during baking.
- Microwave the ganache briefly if too firm to pipe, to soften to desired consistency.
- Swiss meringue should be made just before assembly for the best texture and stability.
- Let macarons mature in the fridge at least 12 hours for improved flavor and texture.
- Serve at room temperature for tender and soft macarons as they can harden if eaten straight from the fridge.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: hot chocolate macarons, chocolate macarons, French macarons, cocoa macarons, chocolate ganache, Swiss meringue, dessert recipe
