Macaron Hot Chocolate

For the Hot Chocolate Macarons

Prep

1. Prep a piping bag with 1/2-inch tip. I use Wilton Rount tip 12.
2. Line 2 baking sheets with parchment paper or silpat.
3. Preheat oven to 295 degrees.

Instructions

1. Measure the eggs, powdered sugar, almond flour, granulated sugar and cocoa powder in separate bowls and set aside.
2. Sift measured powdered sugar almond flour, and cocoa powder together into the same bowl. Stir until incorporated and set aside.
3. Pour measured egg whites into the bowl of a stand mixer (this can also be done with a hand mixer). NOTE: Make sure the bowl and whisk attachment are completely clean before whisking the whites
4. Whisk egg whites until foamy, then add a dash of lemon juice to help stabilize the meringue. THEN turn the mixer up to medium speed and slowly whisk in superfine/granulated sugar. Mix for two minutes until fully combined. (This would also be the time to add gel food coloring for macarons other than chocolate. THEN turn the mixer up to high and mix whites until stiff peaks form. I find this takes about 2-4 minutes. The egg whites shouldn’t be overly stiff, but should hold when tested.
5. Pour almond flour, powdered sugar and cocoa over the stiff meringue and with a rubber spatula begin folding the dry mix into the egg whites. It will take several folds and some muscle to incorporate the meringue and dry mix to form the batter. Fold the batter in a circular motion, going around the edges of the bowl until smooth and thick ribbons run off the spatula. Give the bowl half a turn with each fold. You’ll know it’s ready when the batter runs off the spatula like slow moving lava.
6. Be careful not to over mix!
7. Transfer batter into prepped piping bag(s).
8. Pipe 1 1/2 inch circles about one inch apart on the parchment/siplat lined baking sheet. Be sure to hold your piping bag directly above your baking sheet when piping the rounds rounds. Continue to pipe rounds until you’ve filled an entire baking sheet.
9. Gently lift the tray of piped macarons up and tap them on the counter to release air bubbles.
10. IMPORTANT: Before placing macs in the oven, give them time to rest, until a skin forms. This can take anywhere from 10 to 30 minutes depending on humidity. Test by touching the piped macs with a clean finger. They should be dry to touch.
11. Preheat oven to 295 degrees.
12. Once the macarons have formed a skin, place 1 sheet at a time in the middle rack of the oven and bake for 8 minutes. After 8 minutes, turn the macarons and bake for an additional 8 minutes. (about 16 minutes total). The shells should start to form feet roughly 6 minutes in the oven.
13. After the whole 16 minutes, you can test whether or not the macarons are done by gently touching either side of the baked shell. If it wiggles at all on the baking sheet, it will need another minute or two in the oven.
14. Remove baked shells from the oven and allow a few minutes to cool before transferring them from the baking sheet to a cooling rack.
15. Gently remove from parchment paper/silpat and transfer to a cooling rack.
16. Repeat same steps for baking the remaining macarons.
17. Allow macarons to cool completely and they’re ready to fill.

For the Chocolate filling

1. Mix shortening/butter, powdered sugar, cocoa, and vanilla in a stand mixer until incorporated.
2. Transfer filling to piping bag with tip of choice (I use Wilton 2D) and pipe onto the bottom of each shell.

For the Marshmallow filling

1. Heat all natural marshmallows in a double boiler over medium.
2. Stir in 2 tbsp of agave nectar & dash of vanilla.
3. Mix until marshmallow has melted and turn temperature down to low. (You’ll want to keep the marshmallow warm so it doesn’t seize up.
4. Drizzle or pipe warm marshmallow over the frosting piped onto each shell. Top with another macaron to create a sandwich.
5. Transfer finished macarons to the fridge for time to rest.
6. Enjoy with a full mug of macaron hot chocolate! Recipe below!

Macaron Hot Cocoa

1. Pour the lightly sweetened Almond milk into a saucepan and heat on medium high.
2. Whisk in cocoa powder until thoroughly blended.
3. Sweeten with agave nectar or honey.
4. Add almond extract once all other ingredients are thoroughly combined.
5. Cook on medium high for 1 minute, then remove from heat.
6. Pour hot cocoa into mugs, leaving enough room to top with your marshmallows and macarons.