Jump to Recipe Print RecipeAs I stood in front of my kitchen counter, the sweet aroma of melting chocolate floated through the air, instantly transporting me to a cozy café in Paris. That’s the magic of these Hot Chocolate Macarons! This gluten-free French delight beautifully embodies everything we love about winter treats, featuring rich chocolate shells filled with creamy ganache and light Swiss meringue. They’re not just a dessert; they’re a nostalgic hug in a bite, perfect for impressing your loved ones or indulging during a quiet evening at home. Plus, with simple prep, these macarons can be your new go-to recipe whenever the cravings hit! Ready to create a little magic in your kitchen? Why Make Hot Chocolate Macarons? Indulgent Chocolate Bliss: Each bite of these macarons delivers a burst of rich chocolate flavor, making them irresistibly decadent. Easy to Master: With a little patience, even novice bakers can create these stunning treats that impress friends and family. Perfect for Any Occasion: Whether it’s a winter gathering or a cozy night in, these macarons are the ideal dessert to elevate your experience. Versatile Variations: Feel free to switch up fillings or flavors, like adding peppermint for a festive twist! Looking for something else to complement this treat? Pair them with a warm cup of cocoa or try serving them alongside your favorite Butter Toffee Chocolate cookies! Nostalgic Touch: Topped with mini marshmallows, they evoke memories of sipping hot chocolate by the fireplace. Treat yourself and embrace the cozy vibes! Hot Chocolate Macaron Ingredients • Create your own chocolate indulgence with these must-have ingredients! For the Macron Shells Egg Whites – Essential for structure; age them in the fridge for 24 to 72 hours for best results. Almond Flour – Provides a delicate texture; ensure it’s finely ground for that melt-in-your-mouth quality. Cocoa Powder – Adds rich flavor to the shells; Dutch-processed cocoa gives a smoother texture, but natural cocoa works in a pinch. Cream of Tartar – Stabilizes egg whites for a perfect meringue. Granulated Sugar – Adds sweetness and stability to your meringue. Powdered Sugar – Contributes to a fine texture for those beautiful macaron shells. For the Ganache Filling Dark Chocolate – Choose baking bars for a smooth consistency in ganache; milk chocolate can be used if you prefer a sweeter flavor. Heavy Cream – Blends with dark chocolate for that rich ganache goodness. Peppermint Extract (optional) – A festive addition that can elevate the ganache with a hint of mint. For the Topping Mini Marshmallows – Add a whimsical touch that brings those cherished hot chocolate memories to life. Step‑by‑Step Instructions for Hot Chocolate Macarons Step 1: Prepare Ganache Finely chop 4 ounces of dark chocolate and place it in a heatproof bowl. In a small saucepan, heat ½ cup of heavy cream until it’s steaming hot but not boiling. Pour the hot cream over the chocolate and let it sit for 5 minutes to melt. Afterward, stir gently until the mixture is smooth and glossy, then set it aside to cool completely. Step 2: Sift Dry Ingredients In a medium bowl, sift together 1 cup of almond flour, 1 cup of powdered sugar, and ⅓ cup of cocoa powder. This step is crucial for achieving the silky texture of your hot chocolate macarons. Sift the mixture two to three times, ensuring there are no lumps, as this will help create that beautiful, smooth macaron shell. Step 3: Whip Egg Whites Using a stand mixer fitted with a clean, dry whisk attachment, whip 4 aged egg whites on medium speed until they become frothy. Gradually add ¼ teaspoon of cream of tartar, then slowly sprinkle in ½ cup of granulated sugar while increasing the speed to high. Continue whipping until the egg whites form stiff, glossy peaks, about 8-10 minutes. Step 4: Fold Mixture Gently fold the sifted dry ingredients into the whipped egg whites using a spatula. Be careful not to deflate the meringue; your goal is to achieve a “flowing lava” consistency. If the batter can form a figure 8 without breaking, it’s ready for piping. This step is essential for your hot chocolate macarons to achieve their signature shape and texture. Step 5: Pipe and Rest Line two baking sheets with parchment paper. Transfer the macaron batter into a piping bag fitted with a round tip and pipe 1-inch rounds onto the lined sheets. Once piped, hold the sheets and gently tap them on the counter to release air bubbles. Allow the shells to rest for 30-45 minutes until a skin forms and they’re no longer sticky to the touch. Step 6: Bake While the macarons are resting, preheat your oven to 300°F (150°C). Once your macarons have formed a skin, place them in the oven and bake for 13-15 minutes. The shells should rise slightly and form a “foot” at the base. They’re done when they can be lifted gently from the parchment without sticking. Step 7: Cool Shells After baking, remove the macarons from the oven and let them cool completely on the baking sheets, which typically takes about 15 minutes. This cooling step is crucial to prevent breakage when removing them from the parchment. Once cooled, gently peel each macaron shell off the parchment paper. Step 8: Assemble Take one macaron shell and pipe a small amount of the prepared chocolate ganache in the center. On top of the ganache, add a dollop of fluffy Swiss meringue, then cap with another macaron shell. This layering creates delightful flavor and texture, elevating your hot chocolate macarons to the next level of indulgence. Step 9: Mature For the best flavors and texture, place your assembled hot chocolate macarons in an airtight container and refrigerate them for 12-24 hours. This allows the flavors to meld beautifully. Before serving, let them come to room temperature for about 30 minutes to ensure optimal taste and texture. Hot Chocolate Macarons: Creative Variations Feel free to personalize your hot chocolate macarons and let your culinary creativity shine! Nutty Twist: Substitute almond flour with finely ground hazelnuts for a rich, nutty flavor that complements the chocolate beautifully. Hazelnuts add depth and sophistication to each bite. Flavored Ganache: Experiment with flavored extracts like vanilla or orange in the ganache to create a unique taste sensation. Just a drop can elevate the sweetness into an aromatic adventure! Chocolate Swap: Swap dark chocolate for milk or white chocolate to cater to different sweet preferences. Each variation delivers a delightful surprise while staying true to that beloved chocolate essence. Add a Spice: Incorporate a pinch of cinnamon or nutmeg into the dry ingredients to warm your macarons, reminiscent of cozy winter nights. These spices will transform your dessert into an aromatic escape. Peppermint Delight: For a festive twist, add ¼ teaspoon of peppermint extract to the ganache. It’s perfect for holiday gatherings and enhances the nostalgic flavor of hot cocoa. Vegan Option: Use aquafaba (the liquid from canned chickpeas) instead of egg whites to make these macarons vegan. It still yields a beautifully fluffy meringue without sacrificing taste! Decadent Dips: Dip the macaron shells in melted chocolate before assembling for an extra luxurious touch. Sprinkle with festive toppings like crushed candy canes for added crunch and festive flair. Holiday Spirit: Sprinkle a little edible glitter or cocoa powder on top of the assembled macarons for an enchanting visual appeal. Not only do they taste good, but they can also look like holiday magic! For more delightful chocolate adventures, don’t miss my Chocolate Hazelnut Cheesecake or my indulgent Butter Toffee Chocolate cookies! What to Serve with Hot Chocolate Macarons Indulging in these chocolatey delights? Elevate your dessert experience with delicious pairings that perfectly complement their rich flavors. Rich Dark Roast Coffee: The bold flavor cuts through the sweetness, balancing the macarons’ richness while warming your heart. Fluffy Whipped Cream: A dollop adds a creamy contrast that enhances the overall texture, making each bite even more luxurious. Fruit Tart: Serve alongside a light fruit tart to add freshness and a hint of acidity, creating a delightful contrast to the decedent chocolate. Warm Milk: Embrace nostalgia by pairing them with warm milk, just like cozying up with a bowl of hot chocolate. Peppermint Tea: The refreshing mint notes can provide a perfect after-bite cleanse, making each macaron taste just as divine as the first. Chocolate Mint Brownies: For a double chocolate treat, serve with brownies; sometimes, you just can’t have enough chocolate! Gourmet Hot Chocolate: Treat yourself by pairing these delightful macarons with gourmet hot cocoa for a sweet, chocolatey duo that warms the soul. Expert Tips for Hot Chocolate Macarons • Age Your Egg Whites: Ensure to age your egg whites for 24-72 hours in the fridge. This helps create better structure and stability in your macarons. • Precise Measurements: Use a kitchen scale for weighing ingredients. Accurate measurements ensure the best texture and consistency for your hot chocolate macarons. • Avoid Over-Mixing: When folding dry ingredients into whipped egg whites, be gentle. Over-mixing can lead to flat macarons that lack that signature height. • Clean Equipment: Make sure all your mixing bowls and utensils are grease-free. Any residue can prevent egg whites from whipping to stiff peaks, hindering your macaron success. • Rest Time is Key: Don’t skip the resting phase before baking. Allow macarons to develop a skin for a perfect, crisp outer shell that’s ready to rise in the oven. • Storage Tips: Keep assembled hot chocolate macarons in an airtight container in the fridge for optimal freshness. They taste even better if allowed to mature for 12-24 hours! How to Store and Freeze Hot Chocolate Macarons Fridge: Store your assembled hot chocolate macarons in an airtight container for up to 5 days. Let them come to room temperature before serving for the best texture. Freezer: If you wish to freeze, place unfilled macaron shells in a single layer on a baking sheet, then transfer to an airtight container after freezing for up to 3 months. Thaw before assembly. Reheating: While these macarons are best enjoyed fresh, if stored properly, wake them up by letting them sit at room temperature for a bit before enjoying their delightful chocolate flavor again. Garnishing: If you’ve topped your macarons with mini marshmallows, add those just before serving to keep them fresh and fluffy! Make Ahead Options These Hot Chocolate Macarons are a wonderful choice for meal prep, saving you precious time during busy weeknights! You can prepare the ganache and macarons shells up to 24 hours in advance. For the ganache, simply make it and let it cool, then store in an airtight container in the fridge. Prepare the macaron shells and let them cool completely before assembling; each shell can be stored in a single layer in an airtight container at room temperature. When you’re ready to enjoy, assemble the macarons with the ganache and top with Swiss meringue for that perfect finish. Just remember to refrigerate the assembled macarons and let them sit at room temperature for about 30 minutes before serving, ensuring they remain just as delicious as when freshly made! Hot Chocolate Macarons Recipe FAQs How do I select the best egg whites for my macarons? Absolutely! For optimal results, I recommend aging your egg whites by covering them and refrigerating them for 24 to 72 hours before use. This process helps improve the structure of your macarons, making them more stable and less prone to cracking. What is the best way to store my hot chocolate macarons? Very! Store your assembled hot chocolate macarons in an airtight container in the refrigerator for up to 5 days. I often let them come to room temperature before serving to ensure they have the perfect chewy texture. Can I freeze my macarons, and if so, how? Definitely! To freeze, place your unfilled macaron shells in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight container where they can last for up to 3 months. To enjoy, simply thaw them in the fridge and assemble with ganache when you’re ready. Why didn’t my macarons develop feet? This can happen for a variety of reasons! Most commonly, it’s due to under-whipped egg whites, which need to form stiff peaks for structure. Another reason might be the lack of a proper resting period before baking; allow the piped macarons to sit and develop a skin for 30-45 minutes. Are hot chocolate macarons suitable for people with gluten allergies? Yes, very! Hot chocolate macarons are naturally gluten-free, thanks to the almond flour. However, make sure to double-check your cocoa powder and other ingredient labels just to be safe. Should I garnish my macarons with marshmallows ahead of time or before serving? I recommend adding mini marshmallows just before serving! This way, they remain fresh and fluffy, adding that delightful hot chocolate feel without compromising their texture. Decadent Hot Chocolate Macarons for Cozy Winter Treats Indulge in Hot Chocolate Macarons, a gluten-free dessert with rich chocolate shells and creamy ganache, perfect for winter treats. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 15 minutes minsResting Time 45 minutes minsTotal Time 1 hour hr 30 minutes mins Servings: 12 macaronsCourse: DessertsCuisine: FrenchCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Macaron Shells4 large Egg Whites Aged in the fridge for 24 to 72 hours1 cups Almond Flour Finely ground for best texture⅓ cups Cocoa Powder Dutch-processed for smoother texture¼ teaspoon Cream of Tartar Stabilizes egg whites½ cups Granulated Sugar Adds sweetness and stability1 cups Powdered Sugar For fine textureGanache Filling4 ounces Dark Chocolate Baking bars preferred for smooth consistency½ cups Heavy Cream Heated until steaming1 teaspoon Peppermint Extract Optional for a festive touchTopping1 cups Mini Marshmallows For garnish Equipment stand mixerPiping BagHeatproof bowlSaucepan Method Prepare GanacheFinely chop dark chocolate and place it in a heatproof bowl. Heat heavy cream until steaming hot and pour over chocolate. Let sit 5 minutes, then stir until smooth and set aside to cool.Sift Dry IngredientsIn a bowl, sift together almond flour, powdered sugar, and cocoa powder. Sift 2-3 times to ensure no lumps.Whip Egg WhitesWhip aged egg whites until frothy. Gradually add cream of tartar and granulated sugar, increasing speed to high and whipping until stiff peaks form.Fold MixtureGently fold dry ingredients into whipped egg whites until batter reaches a flowing lava consistency.Pipe and RestPipe 1-inch rounds onto lined baking sheets. Tap sheets on counter to release air bubbles and let rest 30-45 minutes.BakePreheat oven to 300°F (150°C). Bake macarons for 13-15 minutes until they rise and form a foot.Cool ShellsLet macarons cool completely on the baking sheets for about 15 minutes before peeling them off parchment.AssemblePipe ganache in the center of one macaron shell, top with Swiss meringue, and cap with another shell.MatureRefrigerate assembled macarons in an airtight container for 12-24 hours before serving. Nutrition Serving: 1macaronCalories: 120kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 30mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 150IUCalcium: 10mgIron: 0.5mg NotesFor best results, age your egg whites and use a kitchen scale for precise measurements. Store in an airtight container for optimal freshness. Tried this recipe?Let us know how it was!
