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–+ servings
Hot Chocolate Macarons

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 macarons
Course: Desserts
Cuisine: French
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Macaron Shells
  • 4 large Egg Whites Aged in the fridge for 24 to 72 hours
  • 1 cups Almond Flour Finely ground for best texture
  • ⅓ cups Cocoa Powder Dutch-processed for smoother texture
  • ¼ teaspoon Cream of Tartar Stabilizes egg whites
  • ½ cups Granulated Sugar Adds sweetness and stability
  • 1 cups Powdered Sugar For fine texture
Ganache Filling
  • 4 ounces Dark Chocolate Baking bars preferred for smooth consistency
  • ½ cups Heavy Cream Heated until steaming
  • 1 teaspoon Peppermint Extract Optional for a festive touch
Topping
  • 1 cups Mini Marshmallows For garnish

Equipment

  • stand mixer
  • Piping Bag
  • Heatproof bowl
  • Saucepan

Method
 

Prepare Ganache
  1. Finely 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 Ingredients
  1. In a bowl, sift together almond flour, powdered sugar, and cocoa powder. Sift 2-3 times to ensure no lumps.
Whip Egg Whites
  1. Whip aged egg whites until frothy. Gradually add cream of tartar and granulated sugar, increasing speed to high and whipping until stiff peaks form.
Fold Mixture
  1. Gently fold dry ingredients into whipped egg whites until batter reaches a flowing lava consistency.
Pipe and Rest
  1. Pipe 1-inch rounds onto lined baking sheets. Tap sheets on counter to release air bubbles and let rest 30-45 minutes.
Bake
  1. Preheat oven to 300°F (150°C). Bake macarons for 13-15 minutes until they rise and form a foot.
Cool Shells
  1. Let macarons cool completely on the baking sheets for about 15 minutes before peeling them off parchment.
Assemble
  1. Pipe ganache in the center of one macaron shell, top with Swiss meringue, and cap with another shell.
Mature
  1. Refrigerate 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

Notes

For best results, age your egg whites and use a kitchen scale for precise measurements. Store in an airtight container for optimal freshness.

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