Hot Chocolate Macarons
These hot cocoa macarons are cozy, nostalgic, and basically wintertime in dessert form. Rich chocolate macarons shells are filled with creamy hot cocoa inspired filling, then finished with chocolate and mini marshmallows for that classic mug of cocoa vibe. They’re elegant but playful, indulgent without being too heavy, and perfect for holidays, cold nights, or anytime you want a sweet treat that feels warm and comforting, even if it’s served cold.
A Blank Canvas for Endless Fillings
One of the best things about macarons is that they’re the perfect little sandwich cookie, ready to be filled with just about any flavor you can imagine. For this recipe, we went with a ganache cooled on the upper cookie topped with mini marshmallows frosting for Hot Cocoa, but the possibilities don’t stop there, think buttercream, fudge, fruit curds, or any other fillings you love. Once you get the hang of making the shells, macarons become a blank canvas, and you can have so much fun experimenting with flavors, textures, and combinations. It’s a skill that opens the door to endless creativity in the kitchen!
Macarons have a reputation for being one of the most difficult desserts to master, but they really don’t have to be. With a little patience and the right steps, they are much more manageable than people expect. The best part is that even a simple batch looks impressive, making them perfect for sharing or special occasions. Once you realize they are doable, baking macarons becomes less intimidating and a lot more fun, and everyone will be amazed that you made them yourself!
This is the Italian Method (not French) — Why?
For this recipe, I use the Italian meringue method rather than the French method—and for good reason. While the Italian method is slightly more technical, it produces a much more stable and less fragile macaron shell, which means more consistent results overall. The French method is quicker, but it’s easier to overmix and can lead to clumps or an unstable batter.
The key difference comes down to how the sugar is incorporated. With the Italian method, a hot sugar syrup is poured into whipped egg whites to create a strong, glossy meringue, which is then folded into the almond flour paste. The French method, on the other hand, involves gradually adding granulated sugar directly into raw egg whites and folding the dry ingredients into the meringue—making the batter more sensitive to overmixing.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chocolatey, and super impressive!
Once you have all of the ingredients ready to go, you’re officially set up for Hot Cocoa macaron success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best July 4th macarons possible!
Hot Chocolate Macarons
Ingredients
- 3/4 cup powdered sugar
- 2/3 almond flour
- 2 tbsp cocoa powder
- 4 egg whites split in 2 sections
- 1 cup granulated sugar
- 1/4 water
- 1 cup butter
- 3 cups powdered sugar
- 2/3 hot cocoa mix
- 2/3 cups heavy whipping cream
- 1/2 tsp vanilla
- 1 1/4 cup chocolate
- 2/3 cups heavy whipping cups
Method
- Measure all ingredients. Add the powdered sugar, cocoa powder, and almond flour to a bowl. Pulse in a food processor to remove any chunks, then sift the mixture for best results.
- Divide 150 g egg whites into two equal portions (75 g each).
- Add one portion of egg whites to the dry ingredient mixture and mix with a spatula until a thick paste forms.
- In a separate bowl (preferably a stand mixer bowl), wipe the inside with 2 tsp lemon juice using a paper towel to remove any fat residue.
- Add the remaining 75 g egg whites to the bowl.
- In a small saucepan, combine the sugar and water and stir. Heat over medium-low until the mixture reaches 244°F on a candy thermometer.
- No thermometer? Drop a small amount into cold water—it should form a moldable raindrop shape.
- Tip: When the syrup reaches about 110°F (or becomes stringy in cold water), start whipping your egg whites on medium-high speed.
- Once the syrup reaches 244°F (or raindrop stage), slowly pour it down the side of the bowl into the whipped egg whites, which should be at stiff peaks.
- Pour carefully and immediately—don’t let the syrup get too thick, and avoid pouring directly into the whisk.
- Continue whisking on medium-high for 45–60 seconds, stopping once the meringue reaches stiff peaks.
- Add a small portion (about 1 cup) of meringue to the paste to loosen it. Gently fold using the folding technique, then add the remaining meringue.
- Use the figure-8 test—you should be able to draw an “8” without the batter breaking. Stop slightly before this stage to avoid overmixing.
- Fit a piping bag with a medium or large round tip. Add batter to the bag (tip placed in a cup makes this easier).
- Pipe macarons onto a parchment-lined baking tray. Use a silicone macaron mat or count (“1…2…3”) while piping to keep sizes consistent.
- Tap the tray on the counter 4–6 times to release air bubbles. Pop any visible bubbles with a toothpick.
- Carefully slide parchment onto the counter to reuse the tray if needed (this recipe uses about 2½ trays).
- Let macarons sit uncovered for at least 30 minutes, or until you can lightly touch the tops without sticking.
- Preheat oven to 300°F convection.
- Bake macarons for 17 minutes. Let sit on the tray for 5 minutes, then slide parchment onto the counter to cool further.
- Once partially cooled, gently remove shells and match similar sizes.
- To make chocolate ganache, heat heavy cream for 1–2 minutes, pour over chocolate, let sit 2 minutes, then stir until smooth.
- Dip half the macaron shells into ganache, add mini marshmallows, and let set. Reserve remaining ganache for filling.
- Beat room-temperature butter for 2–3 minutes until fluffy. Add powdered sugar and hot cocoa mix until pasty.
- In a separate bowl, whip heavy cream to soft peaks, then gently fold into the butter mixture. Add vanilla.
- Pipe the cream filling around the outer edge of a macaron shell, leaving space in the center. Pipe ganache into the center, then sandwich with another shell.
- Final Step: Store & Enjoy
- Enjoy fresh, or store macarons in an airtight container in the fridge for up to 10 days.
Omg thank you so much for putting things in grams, i only have a weight for grams and i don’t have cups or teaspoons etc so you considering other people and putting your recipes in grams is super useful thank you!!!
My sugar and egg mixture never reaches a "stiff peak", it is not falling off, but still droopy. Then i tried to mix longer, and it got thicker when mixing, but more liquidy.