Hot Chocolate Macarons
Hot Chocolate Macarons
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 18-22 cookies
Measurements:
Macaron Cookie
(recommend only using grams)
190 grams of powdered sugar (~3/4 cup)
180 grams of almond flour (~2/3 cup)
14 grams cocoa powder (~2 tbsp)
150 grams of egg white (split in two 75 gram portions) (or 4 egg whites, split into 2 egg white portions)
190 grams of white/granulated sugar (1 cup)
60 grams of water (1/4 cup water)
Chocolate Cream Filling
225 grams butter (1 cup)
350 grams powdered sugar (3 cups)
150 grams hot cocoa mix (2/3 cups)
135 grams heavy whipping cream (2/3 cups)
2 grams vanilla (1/2 tsp)
Ganache Topping & Filling
200 grams chocolate (1 1/4 cups)
130 grams heavy whipping cream (2/3 cups)
I use the Italian meringue method instead of the French meringue method. Here’s why:
Italian method has a more difficult process, though makes a more stable (less fragile) cookie.
French method makes it easier to get clumps and an over-mixed batter.
Difference?
Italian meringue: add a simple syrup into pre-whipped egg white & add meringue into pasty dry mix
French: add granulated sugar gradually into egg white & add dry mix into meringue
Buttercream Frosting
I will always recommend using buttercream frosting because it always has a perfect consistency and is the most simple to make (if you follow the recipe and instructions correctly). However, the texture and consistency of your buttercream frosting depends on your environment. Your frosting will not hold a design very well in warmer environments. It is necessary to keep desserts with buttercream frosting chilled while you are storing them to avoid the frosting melted off of your dessert or becoming too soft—losing the design. You will lose your frosting swirl on top of your cookie if you leave it in heat for too long.
A way to avoid losing the design in the heat, whipping the butter for a longer amount of time (maybe 8-10 minutes) before you add any other ingredient may help stabilize it. Adding more powdered sugar or lessening the amount of heavy cream/milk substitute you use will also aid in this issue. Some buttercream recipes require more milk substances such as heavy cream to give it a fluffier texture. If this is the case and you want to put this dessert in a warmer environment for whatever reason, do not use this recipe for your buttercream or remove most of the liquid and replace it with more butter and powdered sugar.
A key factor to getting stable and airy buttercream that is not too dense is whipping your butter before adding any other ingredients. I always allow my butter to reach a white color and double in size before I add anything. This will allow your buttercream to be more airy without creating unnecessary air pockets.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Step 1
Measure all your ingredients
Add powdered sugar, cocoa powder, and almond flour together
Use a food processor to get the chunks out of the dry ingredients.
I recommend to also use a sifter after blending.
Step 2
Separate your 150 grams of egg white into 2 portions (75 grams each).
Add one portion of egg whites into powdered sugar, cocoa powder & almond flour mixture and mix with a spatula.
Step 3
In a separate bowl (I recommend using a stand mixer), add 2 tsp of lemon juice onto a paper towel and clean the bowl well. (This gets rid of the fat residue left on the bowl, so your egg whites whip up)
Add other 75 gram portion of egg whites to this bowl.
Step 4
In a small saucepan add your sugar and water. Mix together with a spoon.
Put on medium-low heat.
This mixture will be ready once it gets to 244 degrees on a candy thermometer. If you don’t have a candy thermometer (like myself) get a bowl of cold water and add a little bit of the sugar mixture to the cold water until it gets to a moldable consistency (almost like a cartoon looking rain drop).
Note: When the sugar & water mixture reaches 110 degrees or the mixture is a stringy consistency in the cold water, begin mixing your egg whites in mixing bowl on medium-high speed.
Step 5
Once the sugar & water mixture gets to 244 degrees or it gets to the raindrop stage, slowly pour the mixture into the egg whites (which should be whipped up to a stiff peak)
Extra Note:
Make sure to begin pouring mixture as soon as it gets to the raindrop stage! You do not want it to be too thick.
Also pour the mixture down the side of the bowl and not straight into the whisk. (if you pour it into the whisk the sugar will fly onto the sides of your bowl and it will be impossible to remove!)
Step 6
Whisk the egg white mixture combined with sugar mixture on medium-high for 45-60 seconds.
Stop mixing once it gets to a stiff peak.
Step 7
Now that you have your pasty mixture and fluffy meringue mixture, add them together! Add a small portion (about a cup) of fluffy meringue to your pasty mixture to get it started. Use the folding technique.
Use the “figure 8 method” to confirm when your mixture is ready. The figure 8 method is when you are able to make an 8 with your batter without it breaking. (I recommend to stop mixing a little before this because overmixing the batter is worse than undermixing)
Step 8
Get a piping bag and add a large circular or medium circular piping tip. (I strongly recommend getting piping bags and tips) (you can also use a Ziploc bag, but you will not get a perfect circular shape)
Add your batter into the piping bag. (Tip: put the piping bag with tip over a cup and pour the batter into the cup)
Step 9
Pipe out your macarons onto a tray lined with parchment paper.
To ensure that all your cookies are the same size, use a macaron silicon mat or use the counting method (count “1…2…3” when you pipe each shell to hopefully make all of them all the same size!)
Step 10
Tap your tray on a counter 4-6 times, to remove any air bubbles. You can use a toothpick to pop any that rise to the top if you want. (this helps the macaron “feet” to not spread outwards)
Carefully slide the parchment paper with the piped macarons onto the counter to be able to pipe the rest of your macarons. (if you have more than 2 trays you probably won’t have to do this) (this recipe uses 2.5 trays)
Step 11
Let the macaron shells sit uncovered for at least 30 minutes or until you can glide your finger lightly over the top without ruining it. (it may take a little longer to dry if your batter is over-mixed)
Step 12
While macarons are drying, pre-heat your oven to (convection) 300 degrees Fahrenheit.
After your macarons tops are dried, put them in the oven for 17 minutes.
Let the macarons sit on the tray for at least 5 minutes before removing. (I recommend to slide the whole parchment paper sheet onto the counter and let them cool a little as well)
Step 13
After the macaron shells are partially cooled, remove them carefully from the tray and match them up with parallel shells!
To make chocolate ganache, heat up your heavy cream for 1-2 minutes and pour over chocolate. Let this sit for 2 minutes before mixing together with a spatula or whisk. Stir until smooth.
Dip half your macaron tops into the ganache, add mini marshmallows, and let cool. (save leftover chocolate ganache for filling)
Step 14
For cream filling, beat your room temperature butter for 2-3 minutes (until fluffy). Add in your powdered sugar and hot cocoa mix until the mixture is pasty. In a separate bowl, whip up your heavy cream until fluffy/soft peaks form. Next, slowly add your whipped cream into pasty mixture until we’ll combined. Lastly, add vanilla.
To fill macarons, put cream filling into a piping bag and swirl around the outer part of the macaron shell (to leave hole for ganache). Once your leftover ganache is room temperature/chilled, add to a piping bag and pipe into the very center of macaron.
Lastly, put 2 macaron shells together!
Eat fresh or I recommend to store these in the fridge in an airtight container or bag. They should stay good up to 10 days!