Description
Delightfully rich and elegant Hot Chocolate Macarons featuring a smooth dark chocolate ganache filling, cocoa-infused almond shells, and a light Swiss meringue topping sprinkled with mini dehydrated marshmallows. These delicate French treats combine the decadent flavor of hot chocolate with the airy crispness of macarons, perfect for special occasions or indulgent snacking.
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 & Assembly
- 57 grams dark chocolate, melted
- Mini dehydrated marshmallows
Instructions
- Prepare Dark Chocolate Ganache: Finely chop 227 grams of dark chocolate and place it in a large bowl. Heat 120 grams of heavy cream in the microwave for 1-2 minutes until hot but not boiling. Pour the hot cream over the chocolate and let it sit for two minutes. Gently mix with a spatula until smooth and fully combined. Let it thicken at room temperature or in the fridge until it holds its shape; soften with short microwaving if too firm.
- Mix Dry Ingredients for Macarons: Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.
- Beat Egg Whites for Shells: In a stand mixer with a whisk attachment, whisk 100 grams of egg whites on medium speed until foamy, then add ¼ teaspoon cream of tartar. Gradually add 60 grams granulated sugar while increasing the speed to medium-high, then whip on high until stiff peaks form.
- Fold Dry Ingredients: Gently fold half of the dry ingredient mixture into the meringue until incorporated, then fold in the remaining dry ingredients. Continue folding until the batter flows like lava and you can form a “figure 8” without breaking. Avoid over-mixing to ensure proper rise.
- Pipe Shells: Line a baking sheet with a silicone mat or parchment paper. Transfer batter to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto the prepared sheet.
- Remove Air Bubbles: Drop the baking sheet 3-4 times onto the counter to bring bubbles to the surface. Pop visible bubbles gently with a toothpick for smooth shells.
- Rest the Shells: Let the piped shells rest at room temperature for 30-45 minutes until a skin forms and the surface is no longer sticky to the touch.
- Preheat Oven: While shells rest, preheat oven to 300°F (150°C).
- Bake Macaron Shells: Bake one sheet at a time on the center rack for 13-15 minutes or until the shells do not move when gently touched on their feet.
- Cool Shells: Allow macarons to cool completely on the baking sheet before removing; they should peel off easily once cooled.
- Prepare Swiss Meringue: Just before assembly, whisk 66 grams egg whites with ¼ teaspoon cream of tartar and 133 grams granulated sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture reaches about 160°F (3-4 minutes). Transfer to a mixer and whisk on medium-low for 2-3 minutes, gradually increasing speed until soft peaks form and the bowl is no longer warm. Then whisk on high until stiff peaks develop.
- Assemble Macarons: Match macaron shells by size. On the undecorated shell, pipe a dollop of the firm chocolate ganache leaving space at edges. Add a dollop of Swiss meringue on top of the ganache. Place the decorated shell (with melted dark chocolate drizzle and mini dehydrated marshmallows) on top to sandwich.
- Storage and Maturation: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature. Store up to 5 days in the fridge. Before serving, allow macarons to come to room temperature for about an hour for optimal softness and flavor.
Notes
- Ensure egg whites are at room temperature for best volume and stability.
- Do not skip resting the shells to form a skin; this prevents cracking during baking.
- The “flowing lava” consistency of the batter is crucial for well-risen macarons with smooth tops.
- Be gentle folding the meringue and dry ingredients to preserve air bubbles.
- Bring macarons to room temperature before eating, as they can be hard straight from the fridge.
- Use a silicone mat or parchment paper to prevent sticking during baking.
- Swiss meringue is made right before assembly for best texture.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: hot chocolate macarons, chocolate ganache macarons, French macarons, cocoa macarons, Swiss meringue macarons, chocolate dessert, elegant dessert
