As the first chill of winter kissed the air, I found myself craving something special—something that captures the warmth of a cozy evening in front of the fireplace. That’s when the idea struck: Hot Chocolate Macarons! These delicate, multi-layered treats embody the nostalgic flavors of rich cocoa and silky chocolate, while also indulging the senses with their visually stunning presentation.
I’ve always loved the way macarons play with textures, but these beauties take it a step further with a luscious chocolate ganache and a playful dash of mini dehydrated marshmallows. Whether you’re looking to impress guests or simply treat yourself after a long day, these macarons will transport you straight to chocolate heaven, making them perfect for any occasion.
What’s even better? They’re surprisingly approachable to make at home. Trust me; the satisfying experience of creating these delightful morsels will make every moment spent in the kitchen well worth it. Let’s dive into this sweet adventure together!
Why are Hot Chocolate Macarons a must-try?
Irresistible flavors: These macarons blend rich chocolate with the cozy taste of hot cocoa, perfect for any dessert table.
Show-stopping presentation: Their colorful design and playful mini marshmallows will wow your guests!
Easy to customize: Switch up the filling, perhaps with peppermint or caramel, for new flavors!
Feel-good baking: The heavenly aroma wafting through your home will warm hearts, not just stomachs.
Great for gatherings: Impress friends and family with homemade treats that are sure to spark joy.
Embark on this sweet adventure with your own homemade macarons and don’t forget to check out my tips on making successful macarons!
Hot Chocolate Macaron Ingredients
For the Ganache
- 227 grams dark chocolate, chopped – Use high-quality chocolate for the richest flavor.
- 120 grams heavy cream – This gives the ganache its creamy consistency.
For the Macaron Shells
- 100 grams egg whites, room temperature – Helps achieve a stable meringue.
- ¼ teaspoon cream of tartar – Stabilizes the egg whites during whipping.
- 60 grams granulated sugar – Sweetens the meringue and gives structure.
- 110 grams almond flour, sifted – Provides a lovely nutty flavor and soft texture.
- 190 grams powdered sugar, sifted – Balances the sweetness and smooths the texture.
- 10 grams unsweetened cocoa powder, sifted – Intensifies the chocolate flavor for the shells.
- 66 grams egg whites, room temperature – A second batch for a balanced mix.
- ¼ teaspoon cream of tartar – Again, to ensure your egg whites whip to perfection.
- 133 grams granulated sugar – For sweetening the second meringue.
For the Decoration
- 57 grams dark chocolate, melted – Drizzle over the assembled macarons for an elegant touch.
- mini dehydrated marshmallows – Adds that charming hot chocolate vibe to your macarons.
These Hot Chocolate Macarons are sure to make your baking experience delightful and rewarding!
How to Make Hot Chocolate Macarons
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Chop chocolate: Finely chop the dark chocolate and place it into a large bowl, preparing for a luxurious ganache.
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Heat cream: In a microwave-safe bowl, heat the heavy cream for about 1-2 minutes until hot but not boiling. Pour it over the chopped chocolate and let it sit for two minutes.
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Mix ganache: Gently stir the chocolate and cream with a spatula until fully melted and smooth. Allow it to cool until it thickens to your desired consistency.
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Sift dry ingredients: In a large bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set this dry mixture aside for later use.
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Whisk egg whites: In a stand mixer, whisk the first portion of egg whites on medium speed until they become foamy. Then, add the cream of tartar to stabilize the meringue.
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Add sugar: Gradually sprinkle in granulated sugar while increasing to medium-high speed. Continue whisking until stiff peaks form—when you lift the whisk, the peaks should remain upright.
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Fold in dry ingredients: Gently fold in half of the dry mixture until fully incorporated. Then, fold in the remaining ingredients until you achieve a “flowing lava” consistency.
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Prepare piping bags: Line a baking sheet with a silicone mat or parchment paper. Scoop the batter into a piping bag fitted with a large round tip, ready to pipe those beautiful shell shapes.
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Pipe rounds: Pipe 1-inch rounds onto the prepared silicone mat. Drop the baking sheet onto the counter 3-4 times to release any air bubbles, popping any that remain with a toothpick.
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Rest macarons: Let the macarons rest at room temperature for 30-45 minutes until a skin forms on the surface. You’ll know they’re ready when they are not sticky to the touch.
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Preheat oven: Preheat your oven to 300°F. Bake one sheet at a time on the center rack for about 13-15 minutes, ensuring they don’t move when touched.
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Cool shells: Once baked, allow the macarons to cool completely on the baking sheet before delicately removing them.
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Decorate: Match up the shells by flipping one over. Drizzle melted dark chocolate and sprinkle mini dehydrated marshmallows on top for that delightful finish.
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Make Swiss meringue: In a bowl set over simmering water, whisk the second portion of sugar and cream of tartar into egg whites until the sugar is dissolved (approximately 3-4 minutes).
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Beat the mixture: Transfer this mixture to a stand mixer and beat on high speed until soft peaks form, then continue until stiff peaks are achieved.
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Assemble macarons: Pipe a generous amount of ganache in the center of the undecorated shell, adding a dollop of Swiss meringue on top before placing the decorated shell over it.
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Mature macarons: Place your assembled macarons in an airtight container and refrigerate them to mature for 12-24 hours. They can be stored in the fridge for up to 5 days.
Optional: Add a sprinkle of cocoa powder on top for extra flair!
Exact quantities are listed in the recipe card below.
Storage Tips for Hot Chocolate Macarons
Fridge: Store your Hot Chocolate Macarons in an airtight container in the fridge for up to 5 days. This will help maintain their delicate texture and flavors.
Freezer: If you want to keep them longer, you can freeze the macarons. Place them in a single layer in a freezer-safe container for up to 1 month.
Reheating: When ready to enjoy, thaw your macarons in the fridge overnight and serve at room temperature to enhance their taste.
Tip: For best results, consume them fresh or within a few days to enjoy that delightful creaminess of the ganache!
Hot Chocolate Macarons Variations
Feel free to get creative with these macarons; each twist brings a unique flair to the delightful treat.
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Dairy-Free: Substitute heavy cream with coconut cream for a deliciously creamy, dairy-free ganache. Coconut adds a subtle tropical note!
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Minty Fresh: Mix in a few drops of peppermint extract into the ganache for a refreshing winter flavor. Pair with dark chocolate for a festive touch.
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Nutty Twist: Replace almond flour with hazelnut flour for a rich and nutty flavor. Hazelnuts will beautifully enhance the classic chocolate taste.
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Spicy Kick: Add a pinch of cayenne pepper to the batter for a surprising heat. This subtle spice creates an exciting contrast with the sweetness.
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Caramel Drizzle: For an indulgent twist, drizzle homemade or store-bought caramel sauce over your assembled macarons. This adds sweetness and texture!
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Coffee Infusion: Blend finely ground coffee into your dry ingredients for a mocha-inspired flavor. The rich coffee undertones elevate the chocolate beautifully.
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Chili Chocolate: Mix in a dash of chili powder into the ganache for a spicy chocolate experience. This bold combination is sure to impress adventurous palates.
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Fruit Fusion: Incorporate berry puree into the ganache for a fruity burst. Raspberry pairs wonderfully with chocolate, adding a delightful tartness.
Each variation will take your Hot Chocolate Macarons to the next level, stirring excitement and delight at every nibble!
Expert Tips for Hot Chocolate Macarons
- Temperature Matters: Always use egg whites at room temperature; this helps achieve a stable meringue for your macarons.
- Sift Carefully: Sifting the almond flour and powdered sugar is crucial to avoid lumps; it gives your macarons that signature smooth surface.
- Resting Time: Don’t skip the resting step! Let the piped macarons sit until a skin forms. This prevents cracking during baking.
- Baking Precision: Bake one tray at a time for even results. If your macarons jiggle when touched, they need a little more time in the oven.
- Ganache Cool Down: Allow the ganache to cool to your desired thickness before using it as a filling, otherwise it may ooze out.
- Patience Pays Off: For the best flavor and texture, let the assembled Hot Chocolate Macarons mature in the fridge for up to 24 hours before enjoying.
What to Serve with Hot Chocolate Macarons?
To create a spectacular spread, pair these delightful treats with something special that heightens the cozy experience of enjoying your macarons.
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Rich Hot Chocolate: A smooth, velvety cup of hot cocoa mirrors the flavors of the macarons while providing warmth and indulgence.
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Whipped Cream Topping: Light and airy, this addition makes your hot cocoa even more luxurious, finishing your dessert experience with delightful creaminess.
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Chocolate Fondue: Featuring melted chocolate and fresh fruits, fondue offers a fun interactive element, drawing guests together for a sweet experience. Surprise your friends with an exciting dessert bar; they’ll love dipping their favorite items!
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Chocolate Espresso: A shot of espresso adds a rich, bold contrast to the sweetness of the macarons, stimulating the taste buds and awakening the senses.
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Miniature Croissant Bites: Buttery and flaky, these bites offer a delightful contrast in texture, making for a wonderful addition to share with family and friends.
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Fruit Tart: A zesty fruit tart brings a refreshing balance of flavors, enhancing the experience with its bright, fruity notes against the chocolatey macarons.
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Sparkling Rosé: A light bubbly drink adds a touch of elegance to your dessert table, creating an uplifting contrast to the dense deliciousness of the macarons.
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Vanilla Ice Cream: Creamy and smooth, this classic dessert complements the rich flavors of the macarons while providing a cool contrast in temperature. Enjoy it as a delectable sidekick!
Make Ahead Options
These Hot Chocolate Macarons are perfect for busy home cooks looking to save time without sacrificing deliciousness! You can prepare the macaron shells up to 24 hours in advance; simply store them in an airtight container at room temperature to maintain their quality. Additionally, the ganache filling can be made ahead and refrigerated for up to 3 days—just let it come to room temperature before using. When you’re ready to enjoy your macarons, assemble them by filling with the cooled ganache and topping with Swiss meringue. This simple prep makes for a stress-free baking experience, letting you enjoy your scrumptious treats with minimal effort!
Hot Chocolate Macarons Recipe FAQs
How do I choose the right chocolate for the ganache?
Absolutely! For the richest flavor, I recommend using high-quality dark chocolate with at least 70% cocoa content. This will give your ganache a deep, indulgent taste that complements the sweetness of the macarons perfectly.
What is the best way to store Hot Chocolate Macarons?
To keep your macarons fresh and delicious, store them in an airtight container in the fridge. They can last up to 5 days. Be sure to place a layer of parchment paper between the macarons to avoid them sticking together!
Can I freeze Hot Chocolate Macarons?
Yes, freezing is an excellent option! Lay the macarons in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container for up to 1 month. Just remember to let them thaw in the fridge overnight for the best texture.
What if my macarons crack while baking?
Very! Cracking is often due to not allowing the macarons to rest long enough before baking. Make sure they sit at room temperature until a skin forms (about 30-45 minutes). Also, check your oven temperature with a thermometer; too hot can lead to cracks!
Are these macarons suitable for people with nut allergies?
While traditional macarons contain almond flour, those with nut allergies should steer clear. However, you can experiment with other flours, such as oat flour or coconut flour, but the texture might differ. Always ensure no cross-contamination in your kitchen!
How do I know my egg whites are at the right stage?
To achieve stiff peaks for your macarons, whisk the egg whites until they are foamy and then add the cream of tartar. When they reach stiff peaks, the mixture should be glossy and hold its shape when you lift the whisk. This is crucial for the perfect texture!
Delicious Hot Chocolate Macarons to Sweeten Your Day
Ingredients
Equipment
Method
- Chop chocolate: Finely chop the dark chocolate and place it into a large bowl, preparing for a luxurious ganache.
- Heat cream: In a microwave-safe bowl, heat the heavy cream for about 1-2 minutes until hot but not boiling. Pour it over the chopped chocolate and let it sit for two minutes.
- Mix ganache: Gently stir the chocolate and cream with a spatula until fully melted and smooth. Allow it to cool until it thickens to your desired consistency.
- Sift dry ingredients: In a large bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set this dry mixture aside for later use.
- Whisk egg whites: In a stand mixer, whisk the first portion of egg whites on medium speed until they become foamy. Then, add the cream of tartar to stabilize the meringue.
- Add sugar: Gradually sprinkle in granulated sugar while increasing to medium-high speed. Continue whisking until stiff peaks form—when you lift the whisk, the peaks should remain upright.
- Fold in dry ingredients: Gently fold in half of the dry mixture until fully incorporated. Then, fold in the remaining ingredients until you achieve a 'flowing lava' consistency.
- Prepare piping bags: Line a baking sheet with a silicone mat or parchment paper. Scoop the batter into a piping bag fitted with a large round tip, ready to pipe those beautiful shell shapes.
- Pipe rounds: Pipe 1-inch rounds onto the prepared silicone mat. Drop the baking sheet onto the counter 3-4 times to release any air bubbles, popping any that remain with a toothpick.
- Rest macarons: Let the macarons rest at room temperature for 30-45 minutes until a skin forms on the surface. You'll know they're ready when they are not sticky to the touch.
- Preheat oven: Preheat your oven to 300°F. Bake one sheet at a time on the center rack for about 13-15 minutes, ensuring they don’t move when touched.
- Cool shells: Once baked, allow the macarons to cool completely on the baking sheet before delicately removing them.
- Decorate: Match up the shells by flipping one over. Drizzle melted dark chocolate and sprinkle mini dehydrated marshmallows on top for that delightful finish.
- Make Swiss meringue: In a bowl set over simmering water, whisk the second portion of sugar and cream of tartar into egg whites until the sugar is dissolved (approximately 3-4 minutes).
- Beat the mixture: Transfer this mixture to a stand mixer and beat on high speed until soft peaks form, then continue until stiff peaks are achieved.
- Assemble macarons: Pipe a generous amount of ganache in the center of the undecorated shell, adding a dollop of Swiss meringue on top before placing the decorated shell over it.
- Mature macarons: Place your assembled macarons in an airtight container and refrigerate them to mature for 12-24 hours. They can be stored in the fridge for up to 5 days.