Name: Hot Chocolate Macarons with Cocoa Buttercream and Marshmallow Topping Recipe
Prep time: 45 min
Cook time: 20 min
Total time: PT-490868H26M30S
Cuisine: French
Ingredients: 2 grams egg white powder (optional, see notes); 100 grams egg whites; 100 grams white sugar; 96 grams almond flour; 75 grams powdered sugar; 14 grams cocoa powder; Brown food coloring (optional, to deepen the color); 5 tbsp unsalted butter (70 grams); 1/3 cup hot chocolate mix (40 grams); 2 cups powdered sugar (250 grams); 2 tbsp chocolate chips or chopped chocolate, melted and cooled (21 grams); 2-4 tbsp milk; 1/2 tsp vanilla extract; 113 grams chocolate chips or chopped chocolate; 1/3 cup mini marshmallows; 3 tbsp sprinkles

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Introduction

Indulge in these delightful Hot Chocolate Macarons—a perfect blend of rich cocoa and delicate almond shells filled with creamy hot chocolate buttercream. They’re an elegant treat that’s surprisingly achievable at home and sure to impress.

The image shows many chocolate macarons arranged on a white marbled surface. Each macaron has two light brown, smooth shells with a soft texture and a thicker dark chocolate filling sandwiched between them. On top of the macarons is a thin, shiny layer of dark chocolate glaze sprinkled with small chocolate shavings and a cluster of small, white mini marshmallows in the center. There are also two white bowls nearby, one filled with mini marshmallows and the other filled with small chocolate shavings. The overall look is neat, with the macarons closely placed together. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Macaron Shells

2 grams egg white powder (optional)
100 grams egg whites
100 grams white sugar
96 grams almond flour
75 grams powdered sugar
14 grams cocoa powder
Brown food coloring (optional, to deepen the color)

Hot Chocolate Buttercream

5 tbsp unsalted butter (70 grams)
1/3 cup hot chocolate mix (40 grams)
2 cups powdered sugar (250 grams)
2 tbsp chocolate chips or chopped chocolate (21 grams), melted and cooled
2-4 tbsp milk
1/2 tsp vanilla extract

Topping

113 grams chocolate chips or chopped chocolate
1/3 cup mini marshmallows
3 tbsp sprinkles

Instructions

Step 1: Prepare your workspace by lining two baking sheets with parchment paper or silicone mats and fitting a large piping bag with a 1/2” round tip. Measure and sift powdered sugar, almond flour, and cocoa powder together, then set aside.
Step 2: In a heatproof bowl, whisk sugar and egg white powder (if using) over simmering water until sugar is dissolved and mixture is frothy. Make sure the bowl does not touch the water to avoid cooking the whites.
Step 3: Transfer mixture to a stand mixer. Whisk starting on low, gradually increasing to medium, then high speed until stiff, glossy peaks form.
Step 4: Gently fold the sifted dry ingredients into the meringue using a spatula, forming a smooth, shiny batter with a thick, flowing consistency. Add brown food coloring if desired.
Step 5: Transfer batter to the piping bag. Pipe rounds onto prepared trays, then tap trays on the counter to release air bubbles. Pop any remaining bubbles with a toothpick.
Step 6: Let shells rest for 20-40 minutes until the surface is dry to the touch. Meanwhile, preheat the oven to 300ºF (150ºC).
Step 7: Bake one tray at a time for about 15-20 minutes, rotating the tray after 5 minutes. Finished shells will have feet and should not jiggle.
Step 8: Allow macarons to cool completely before filling.
Step 9: For the buttercream, cream softened butter on medium-high speed for 1 minute. Add powdered sugar, hot chocolate mix, melted chocolate, and milk, mixing on low to combine, then beat on medium-high until smooth. Stir in vanilla extract.
Step 10: Melt chocolate for topping. Dip top shells into melted chocolate, then decorate with marshmallows and sprinkles.
Step 11: Fill piping bag with buttercream. Pipe a small amount onto bottom shells, then sandwich with decorated tops.
Step 12: Refrigerate assembled macarons for at least 24 hours to mature before serving.

Tips & Variations

If you don’t have egg white powder, you can use fresh egg whites, but be sure they are at room temperature for best results.
For a deeper chocolate flavor, try adding a teaspoon of espresso powder to the buttercream.
Adjust the milk in the buttercream gradually to achieve the right consistency; a little liquid goes a long way.
Use high-quality cocoa powder and chocolate for the best taste and color.
Letting macarons rest before baking is crucial to develop a smooth shell and feet.

Storage

Store these Hot Chocolate Macarons in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. To enjoy, thaw in the fridge overnight before serving. Avoid heating macarons to preserve their delicate texture and flavor.

How to Serve

A group of chocolate macarons arranged on a white marbled surface, each macaron showing two smooth, glossy chocolate shells sandwiching a creamy chocolate filling in the middle. The top of each macaron is covered with a shiny dark chocolate glaze, decorated with small white mini marshmallows and tiny dark chocolate chips sprinkled evenly on top. There are white ceramic bowls filled with tiny marshmallows and small chocolate chips placed among the macarons, adding texture and contrast. The macarons display a rich brown color with slightly rough edges, and the overall scene is bright and clear. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh egg whites instead of egg white powder?

Yes, fresh egg whites can be used. Make sure they are at room temperature to achieve the best meringue volume and stability.

How do I know when the macaron batter is properly mixed?

The batter should be glossy and flow slowly but steadily off the spatula. When you lift a spatula loaded with batter, it should fall off in a thick ribbon that slowly blends back into the rest. Using the “figure 8” test or the teaspoon test helps confirm readiness.