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Macaron Hot Chocolate + Hot Chocolate Macarons


Description

Hot Chocolate infused with almond extract, inspired by and garnished with sweet french macaron cookies. The recipe for hot chocolate flavored macarons also included. Dairy & Gluten Free.


Ingredients

Scale

For the Hot Chocolate Macarons (French Meringue Method)

  • 125 grams egg whites (equivalent of 4 large eggs)
  • 185 grams powdered sugar
  • 165 grams almond flour
  • 75 grams superfine sugar (superfine is preferred but granulated sugar works as well)
  • 15 grams cocoa powder
  • dash of lemon juice

For the Hot Chocolate Macaron Filling

Chocolate cream

  • 2 cups organic shortening or vegan butter (you can also use regular butter)
  • 1 cup powdered sugar
  • 1/3 cup cocoa powder
  • dash of vanilla and a splash of non dairy milk.

Quick Marshmallow cream

  • 1 cup all natural marshmallows
  • 2 tbsp agave nectar
  • dash of vanilla

For the Macaron Hot Chocolate

  • 6 cups Vanilla Almond Breeze (hint of honey)
  • 1/3 cup cocoa powder
  • 2 tbsp agave nectar, honey or sweetener of choice.
  • 2 tsp almond extract
  • Shaved vegan dark chocolate, mini or large all natural marshmallows & macarons for garnish.

 


Instructions

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.

Notes

Troubleshooting

  • 1. Shells that crack at the top and have missing feet have not rested long enough and have not developed a thick enough skin. Essentially, the air releases from the top rather than the through the formation of the feet and the bottom of the shells.
  • 2. Lopsided feet are caused by incorrect piping techniques or hot spots in the oven. Be sure to hold the piping bag still directly above the baking sheet, then squeeze the batter into rounds.
  • 3. Shells that stick to the silpat or parchment paper are not fully cooked. Allow more time in the oven and do the wiggle test while still in the oven and make sure they’re firm prior to removing them.
  • 4. Brown dry shells. Each oven is different. You may need to turn down the temperature another 5-10 degrees and be careful not to overcook.
  • 5. Hollow shells. You may have overbeaten your meringue. Next time only beat until the peaks hold and are not overly stiff.

Keywords: French Macarons, Hot Chocolate, Baking, Marshmallow