Name: Hot Chocolate Macarons with Dark Chocolate Ganache and Dehydrated Marshmallows Recipe
Prep time: 45 min
Cook time: 15 min
Total time: 3 h
Cuisine: French
Ingredients: 227 grams dark chocolate, chopped; 120 grams heavy cream; 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; 66 grams egg whites, room temperature; ¼ teaspoon cream of tartar; 133 grams granulated sugar; 57 grams dark chocolate, melted; Mini dehydrated marshmallows

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Introduction

These Hot Chocolate Macarons blend rich dark chocolate ganache with a delicate cocoa-infused shell, topped with mini dehydrated marshmallows for a playful finish. Perfect for chocolate lovers looking for an elegant treat to impress friends and family.

The image shows many small round macarons laid out on a white marbled surface. Each macaron has two light brown shells with a smooth texture, sandwiching a thick, bright white filling layer in the middle. The top shell of each macaron is decorated with dark brown chocolate drizzle in straight lines, and topped with tiny white marshmallows scattered unevenly. The macarons are shown in various positions, some whole and some standing on their sides, creating a sense of depth and variety. photo taken with an iphone --ar 4:5 --v 7

Ingredients

227 grams dark chocolate (chopped)
120 grams heavy cream
100 grams egg whites (room temperature)
1/4 teaspoon cream of tartar
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)
1/4 teaspoon cream of tartar
133 grams granulated sugar
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 the heavy cream in the microwave for 1-2 minutes until hot but not boiling, then pour over the chocolate. Let sit for 2 minutes, then stir gently until smooth and fully combined. Let the ganache thicken at room temperature or in the fridge until it holds shape. If too firm, soften with short microwave bursts and stir.
Step 2: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl. Set aside.
Step 3: In a stand mixer with a whisk attachment, whisk 100 grams egg whites on medium speed until foamy. Add cream of tartar. Increase speed to medium-high and gradually add 60 grams granulated sugar. Whisk on high until stiff peaks form.
Step 4: Gently fold half of the dry ingredients into the meringue using a spatula. Then fold in the remaining dry ingredients. Continue folding until the batter reaches a flowing lava consistency—able to form a stable “figure 8” without breaking. Stop folding to avoid overmixing.
Step 5: Line a baking sheet with a silicone mat or parchment paper. Fill a piping bag with batter fitted with a large round tip. Pipe 1-inch rounds onto the sheet, spaced evenly.
Step 6: Drop the baking sheet onto the counter 3-4 times to release air bubbles. Use a toothpick to pop any visible bubbles for a smooth surface.
Step 7: Let macarons rest at room temperature for 30-45 minutes, until a skin forms on top. They should not stick when you gently touch them.
Step 8: Preheat oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13-15 minutes. The macarons are done when their feet do not move when gently touched.
Step 9: Cool macarons completely on the baking sheet before peeling off. Match shells by size.
Step 10: Decorate one side of half the shells by drizzling melted dark chocolate and sprinkling mini dehydrated marshmallows on top. Set aside.
Step 11: Prepare the Swiss meringue just before assembling. Whisk 66 grams egg whites, 133 grams granulated sugar, and 1/4 teaspoon cream of tartar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches 160°F (about 3-4 minutes). Remove from heat and beat in a stand mixer starting at low speed, gradually increasing to high until stiff, glossy peaks form and the bowl is no longer warm.
Step 12: Assemble the macarons by piping a dollop of the firm chocolate ganache onto the bottom side of an undecorated shell. Pipe a dollop of Swiss meringue over the ganache, then sandwich with a decorated shell, marshmallow side up.
Step 13: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store in the fridge for up to 5 days. Allow to come to room temperature for about an hour before serving for the best texture and flavor.

Tips & Variations

Sift the dry ingredients carefully to ensure smooth macaron shells free of lumps.
Use room temperature egg whites to achieve better volume when whipping the meringue.
Do not overmix the macaron batter; the “flowing lava” stage is critical for perfect feet and texture.
Substitute mini dehydrated marshmallows with a sprinkle of crushed peppermint for a festive twist.
Let macarons mature in the fridge for 24 hours to develop deeper flavor and chewiness.

Storage

Store assembled macarons in an airtight container in the refrigerator for up to 5 days. For best texture, remove from the fridge about one hour before serving to let them soften and reveal their tender, chewy interior. Avoid storing at room temperature for long periods to maintain freshness.

How to Serve

The image shows many round macarons spread out on a white marbled surface. Each macaron has two light brown shells with a smooth texture, filled in the middle with a thick layer of white cream. On top of the shells, there are thin dark brown chocolate drizzle lines arranged in parallel, and on some macarons, small white mini marshmallows are scattered over the chocolate. A few mini marshmallows are also scattered around the macarons on the surface, adding a playful touch. The macarons look soft and delicate with neat layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the ganache and macaron shells ahead of time?

Yes, the ganache can be made a day or two in advance and refrigerated until ready to use. Macaron shells can also be baked ahead and stored in an airtight container for 1-2 days before assembling.

What if my macarons crack or don’t develop feet?

Cracking usually means the batter was overmixed or the oven temperature was too high. Lack of feet can be caused by under-mixing or insufficient resting time before baking. Make sure to reach the right batter consistency and allow shells to form a skin before baking.