Name: Hot Chocolate Macarons
Prep time: 1 h
Cook time: PT-488500H50M26S
Total time: PT-488500H50M26S
Cuisine: French
Ingredients: 227 g dark chocolate, chopped; 120 g heavy cream; 100 g egg whites, room temperature; 1/4 teaspoon cream of tartar; 60 g granulated sugar; 110 g almond flour, sifted; 190 g powdered sugar, sifted; 10 g unsweetened cocoa powder, sifted; 66 g egg whites, room temperature; 1/4 teaspoon cream of tartar; 133 g granulated sugar; 57 g dark chocolate, melted (for drizzle); Mini dehydrated marshmallows (for topping)

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These Hot Chocolate Macarons are a luxurious twist on the classic French cookie, inspired by the cozy flavors of a steaming cup of hot cocoa. With crisp chocolate macaron shells, rich dark chocolate ganache, fluffy Swiss meringue, and mini marshmallow toppings, they’re as beautiful as they are delicious.

Why You’ll Love This Recipe

A stunning, festive treat perfect for winter holidays and special occasions.
Rich layers of chocolate ganache and meringue replicate the flavors of hot chocolate.
Crisp, delicate shells with chewy centers.
Fun to decorate with chocolate drizzle and marshmallows.
Make-ahead friendly—macarons taste better after resting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the dark chocolate ganache:

227 grams dark chocolate, chopped
120 grams heavy cream

For the macaron shells:

100 grams egg whites, room temperature
¼ teaspoon cream of tartar
60 grams granulated sugar
110 grams almond flour, sifted
190 grams powdered sugar, sifted
10 grams unsweetened cocoa powder, sifted

For the Swiss meringue:

66 grams egg whites, room temperature
¼ teaspoon cream of tartar
133 grams granulated sugar

For topping:

57 grams dark chocolate, melted
Mini dehydrated marshmallows

Directions

Make the ganache
- Place chopped chocolate in a bowl. Heat cream until hot but not boiling, then pour over chocolate. Let sit 2 minutes. Stir until smooth.
- Let cool until thickened but spreadable. If too firm, microwave briefly and stir.
Make the macaron shells
- Sift almond flour, powdered sugar, and cocoa powder together. Set aside.
- Whip egg whites in a stand mixer until foamy. Add cream of tartar, then gradually add granulated sugar. Beat to stiff peaks.
- Fold in dry ingredients gently until batter flows like “lava” and can form a figure 8 without breaking.
- Pipe 1-inch rounds onto a lined baking sheet. Tap sheet to remove air bubbles. Rest 30–45 minutes until a skin forms.
- Preheat oven to 300°F. Bake 13–15 minutes, one tray at a time, until shells don’t move when touched. Cool completely before removing.
Decorate the shells
- Match shells into pairs. On half, drizzle melted chocolate and sprinkle with mini marshmallows.
Make the Swiss meringue
- In a heatproof bowl, whisk egg whites, sugar, and cream of tartar over simmering water until sugar dissolves and mixture reaches 160°F.
- Transfer to stand mixer and beat until glossy stiff peaks form.
Assemble
- On undecorated shells, pipe ganache in the center, leaving space at the edges.
- Pipe Swiss meringue on top of ganache. Place decorated shells on top to sandwich.
Mature the macarons
- Place in an airtight container and refrigerate for 12–24 hours to allow flavors to meld. Bring to room temperature before serving.

Servings and timing

Servings: About 20–24 macarons
Prep time: 1 hour
Cook time: 15 minutes per tray
Chill time: 12–24 hours (maturing)
Total time: About 14–25 hours (including maturing)

Variations

Use milk chocolate or white chocolate ganache for a different twist.
Add peppermint extract to the ganache for a festive peppermint hot chocolate flavor.
Swap mini marshmallows with crushed candy canes for decoration.
Add espresso powder to the shells for a mocha macaron.

Storage/Reheating

Store in an airtight container in the fridge for up to 5 days.
Best enjoyed at room temperature—let rest 30–60 minutes before serving.
Freeze undecorated shells for up to 2 months; thaw before assembling.

FAQs

Do I need to age egg whites for macarons?

Aging egg whites can help stabilize the meringue, but it’s not strictly necessary if whipped properly.

How do I know when macaron batter is ready?

It should flow like lava and allow you to draw a figure 8 without breaking.

Why do macarons need to rest before baking?

Resting forms a skin, which helps macarons rise with their signature “feet.”

Can I make macarons without almond flour?

Almond flour is essential for texture—substitutes like sunflower seed flour may work but change the flavor.

How do I prevent cracked shells?

Ensure batter is properly mixed, air bubbles are popped, and shells rest before baking.

Can I use cocoa powder in the filling?

Yes, but chocolate ganache provides a richer flavor.

What if my ganache is too runny?

Let it cool longer or refrigerate until it firms up to piping consistency.

How do I torch the marshmallows on top?

If using fresh marshmallows instead of dehydrated, you can lightly torch them for a toasted look.

Can I make the Swiss meringue in advance?

It’s best made fresh before assembling, as it holds shape better.

Do macarons taste better after resting?

Yes, maturing in the fridge helps the shells absorb moisture from the filling, creating the perfect chewy texture.

Conclusion

Hot Chocolate Macarons are a delightful seasonal treat that captures the essence of a cozy winter drink in elegant bite-sized form. With rich ganache, fluffy meringue, and playful marshmallow toppings, these macarons are perfect for gifting, entertaining, or simply indulging in a touch of chocolatey comfort.

Molly

Hot Chocolate Macarons