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Hot Chocolate Macarons with Cocoa Buttercream and Marshmallow Topping Recipe

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Indulge in these decadent Hot Chocolate Macarons featuring rich chocolate almond shells filled with a smooth hot chocolate buttercream, and topped with melted chocolate, mini marshmallows, and sprinkles. Perfect for chocolate lovers looking for an elegant and delightful treat to enjoy with a cup of coffee or tea.

Ingredients

Scale

Chocolate Macaron Shells

  • 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)

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, melted and cooled (21 grams)
  • 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

  1. Prepare Ingredients and Equipment: Gather and measure all ingredients. Fit a large piping bag with a 1/2-inch round tip and line two baking sheets with parchment paper or silicone mats.
  2. Sift Dry Ingredients: Sift together powdered sugar, almond flour, and cocoa powder; set aside for later use.
  3. Make the Swiss Meringue: Whisk sugar and egg white powder (if using) in a bowl placed over barely simmering water. Add egg whites and whisk until sugar dissolves and mixture is frothy. Avoid overheating and ensure bowl does not touch water.
  4. Beat Meringue: Transfer mixture to a stand mixer bowl and whisk on low speed for 30 seconds, gradually increasing to medium for 1-2 minutes until white and fluffy. Increase to high speed and whisk until stiff peaks form, shiny with peaks standing straight or with a slight bend.
  5. Combine Dry Ingredients and Meringue: Pour sifted dry ingredients into meringue. Fold gently using a spatula in a letter J motion. Add brown food coloring here if desired.
  6. Fold Batter to Proper Consistency: Fold until batter is thick, glossy, and flowing. Test by drawing figure 8 with batter or performing the teaspoon test on parchment paper. Batter should flow slowly off the spatula without breaking or spreading too much.
  7. Pipe Macarons: Transfer batter to piping bag. Pipe circles onto prepared baking sheets following macaron templates. Tap trays on counter to release air bubbles and pop any remaining bubbles with a toothpick.
  8. Dry Macarons: Let trays sit for 20-40 minutes (depending on humidity) until shells feel dry to touch and form a skin.
  9. Preheat Oven: Set oven to 300°F (150°C).
  10. Bake Macaron Shells: Bake one tray at a time for 5 minutes, rotate tray, then continue baking for another 10-15 minutes until feet form and shells have a deeper color and are firm to touch without jiggling.
  11. Cool Shells: Remove trays from oven and allow macarons to cool completely before filling.
  12. Make Hot Chocolate Buttercream: Beat butter on medium-high speed for 1 minute. Add powdered sugar, hot chocolate mix, melted chocolate, and milk with mixer off, then mix on low until combined. Increase speed to medium-high and beat for 30-60 seconds until smooth. Stir in vanilla extract. Adjust thickness by adding milk or powdered sugar as needed.
  13. Melt Chocolate for Topping: Melt chocolate chips or chopped chocolate until smooth for dipping.
  14. Decorate Macaron Toppings: Dip tops of cooled macaron shells in melted chocolate, then sprinkle with mini marshmallows and sprinkles while chocolate is still wet.
  15. Assemble Macarons: Pipe a small amount of buttercream onto the bottom shell and sandwich with a decorated top shell.
  16. Mature Macarons: Place assembled macarons in the refrigerator for at least 24 hours to mature and develop flavor.
  17. Storage: Store macarons in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Notes

  • Using egg white powder is optional but can help stabilize the meringue.
  • Don’t overheat the sugar syrup when making meringue to avoid wrinkling the shells.
  • Proper folding of batter is key to smooth, well-formed macarons; underfold rather than overfold and test consistency frequently.
  • Allow shells to form a skin before baking to prevent cracking.
  • Resting macarons in the fridge for 24 hours after assembling improves texture and flavor, a process called “maturing.”
  • Use a toothpick to remove air bubbles from piped batter to get smooth shells.

Keywords: hot chocolate macarons, chocolate macarons, buttercream filling, French dessert, almond macarons, chocolate dessert

Find it online: https://todayfoodrecipe.com/hot-chocolate-macarons-with-cocoa-buttercream-and-marshmallow-topping-recipe/