Hot Chocolate Macarons

Hot Chocolate Macarons are a delightful twist on the classic French treat, bringing the warmth and richness of hot chocolate into every bite. The shells are perfectly crisp and light, while the creamy milk chocolate filling is infused with a touch of hot chocolate mix for a cozy, indulgent flavor.

This recipe is ideal for holiday gatherings or as a thoughtful homemade gift. Whether paired with a cup of cocoa by the fireplace or served as a dessert centerpiece, these macarons are sure to impress with their stunning appearance and irresistible taste.

Full Recipe:

Ingredients:

For the Macaron Shells:

• 100g almond flour
• 100g powdered sugar
• 70g egg whites (about 2 large eggs), aged overnight
• 100g granulated sugar
• 30g water
• 1 tsp cocoa powder

For the Hot Chocolate Filling:

• 100g milk chocolate, chopped
• 50ml heavy cream
• 1 tbsp unsalted butter
• 1 tsp hot chocolate mix

Directions:

1. Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone mats.
2. Sift almond flour, powdered sugar, and cocoa powder into a large bowl. Set aside.
3. In a stand mixer bowl, whisk egg whites until frothy. In a saucepan, heat granulated sugar and water over medium heat until it reaches 244°F (118°C).
4. Slowly pour the hot syrup into the egg whites while whisking on medium speed. Increase to high speed and whisk until stiff, glossy peaks form.
5. Add the dry ingredients to the meringue in two additions. Fold gently until the batter reaches a lava-like consistency.
6. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets. Tap the baking sheets to remove air bubbles. Let rest for 30-40 minutes until the shells form a skin.
7. Bake for 15-17 minutes, rotating halfway through. Let the shells cool completely.
8. For the filling, heat heavy cream until steaming. Pour over chopped milk chocolate. Let sit for 2 minutes, then stir until smooth. Stir in butter and hot chocolate mix. Cool to a pipeable consistency.
9. Pipe filling onto half of the macaron shells and top with remaining shells. Let mature in the refrigerator for 24 hours for best flavor.

Prep Time: 45 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 5 minutes
Kcal: 80 kcal per macaron | Servings: 20 macarons

Recipe History and Background

Macarons are a French delicacy that dates back to the Renaissance, originally introduced to France by Italian chefs during Catherine de’ Medici’s reign. Over centuries, this dessert evolved into the iconic sandwiched cookie we know today, thanks to Parisian bakers in the 19th century. The Hot Chocolate Macarons put a comforting twist on the classic, combining the elegant macaron shell with the cozy flavors of hot cocoa—making it perfect for colder months or holiday celebrations.

Why This Recipe Works

1. Balanced Flavor: The cocoa powder in the shells provides a subtle chocolate taste that doesn’t overpower the creamy milk chocolate filling, resulting in a perfectly balanced treat.
2. Perfect Texture: Achieving the classic macaron “feet” and chewy texture is simplified in this recipe with detailed directions on meringue and folding techniques.
3. Seasonal Appeal: Hot chocolate is synonymous with warmth and comfort, making these macarons a festive addition to any holiday gathering.

Ingredient Highlights

• Almond Flour: Ensures the shells are light and airy while adding a slightly nutty flavor.
• Cocoa Powder: Provides the signature chocolate flavor without compromising the macaron structure.
• Hot Chocolate Mix: Adds depth and richness to the filling, capturing the essence of a cozy hot chocolate drink.

Customization Ideas

• Flavors: Swap milk chocolate with dark chocolate for a more intense flavor, or add a touch of peppermint extract to the filling for a holiday twist.
• Decorations: Dust the shells with cocoa powder or powdered sugar for a rustic finish, or drizzle melted chocolate and sprinkle crushed candy canes for a festive look.
• Dietary Adjustments: For dairy-free options, use plant-based cream and chocolate in the filling.

Expert Tips for Perfect Macarons

1. Aging Egg Whites: Letting egg whites sit for 24–48 hours helps create a more stable meringue, crucial for achieving smooth shells.
2. Sifting Dry Ingredients: Always sift almond flour and powdered sugar to prevent lumps and ensure a velvety batter.
3. Macaronage Technique: Fold the batter until it flows like lava—too little mixing leads to cracks, and overmixing results in flat shells.
4. Resting Shells: Allow piped shells to rest until a skin forms, ensuring they rise evenly and develop their signature feet.

Pairing Suggestions

• Hot Beverages: Pair these macarons with hot chocolate, chai latte, or even a spiced mulled wine for a delightful winter treat.
• Serving Platter: Create a festive dessert platter by serving the macarons alongside marshmallow-topped brownies and holiday cookies.

Storage Instructions

Macarons are best when allowed to mature for 24-48 hours in the refrigerator, as this allows the flavors to meld and the shells to soften slightly. Store in an airtight container in the fridge for up to a week or freeze for up to a month. Always bring to room temperature before serving.