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.