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
