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Hot Chocolate Macaroons with Marshmallow Buttercream Frosting // TriedandTastyLast month I was able to cross off french macaroons from my cooking bucket list with my Pumpkin Buttercream French Macaroons. If you missed them, you should definitely check them out! Having made those, I got the bug and wanted to make every different flavor/combination known to man. Ok. Ok. Not that many, but really for a week there I was OBSESSED! I was able to sneak those in right before all things pumpkin flavored were given the boot. I wanted to make sure these had good and plenty of air time so that you so I’m bringing them to you early enough that you can make them any time this winter. Trust me. You will want to make them.

Who doesn’t love a warm cup of hot chocolate? You better believe I do! When I was thinking of what fun flavors would be appropriate for the season I immediately thought of hot chocolate!!! In fact, last year I went to this really fun Christmas event called the “Dicken’s Festival”. It’s a re-enactment of 19th Century London. There were booths with great Christmas gift ideas, some food, a play, and my favorite: hot chocolate. In fact, I debated all evening buying some of the most delicious hot chocolate I have ever tasted and in the end decided against it. For about a week after the festival I regretted my decision. So. I went online and bought some! You should TOO! TickettyBoo Hot Chocolate. It is so delicious. Of course, you can use any flavor of cocoa mix (I just so happened to use the best! Hee hee)
Hot Chocolate Macaroons with Marshmallow Buttercream Frosting // TriedandTasty

Hot Chocolate Macaroons with Marshmallow Buttercream Frosting // TriedandTasty

Hot Chocolate Macaroons with Marshmallow Buttercream Frosting // TriedandTasty

Hot Chocolate Macaroons with Marshmallow Buttercream Frosting // TriedandTasty

Hot Chocolate French Macarons with Marshmallow Buttercream Frosting
Serves 50
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98 calories
15 g
10 g
4 g
0 g
2 g
24 g
11 g
12 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Servings
50
Amount Per Serving
Calories 98
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 10mg
3%
Sodium 11mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 0g
0%
Sugars 12g
Protein 0g
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the macarons
  1. 3 egg whites, room temperature
  2. ¼ c. white sugar
  3. 2 c. confectioners sugar
  4. 3/4 c. almond flour
  5. 3 tbsp. hot chocolate mix
  6. pinch of salt
  7. ¼ tsp cream of tartar
For the frosting
  1. 1 c. butter, softened
  2. 1 (7-oz) jar marshmallow creme
  3. 2 c. powdered sugar
  4. 1 tsp. vanilla
  5. 2-3 tbsp. milk
For the macarons
  1. Preheat oven to 300F degrees. Sift together almond flour, hot chocolate mix, and powdered sugar; removing the larger lumps of almond pieces. Discard those, you want a really fine powder mixture to create a smooth and pretty on top to your cookie. Beat egg whites until foamy, then add salt, cream of tartar and white sugar for 6-10 mins. Whip until they form a peak that stands upright. Then add the food coloring. Fold flour/sugar mixture into the egg white mixture. Be careful, if you under mix your macaroons they will be lumpy and cracked when they bake and they won’t have feet. If you over mix, your macaroons will be flat and won’t have feet (the mark of a well-made macaroon). A good measure is 65-75 turns of your spatula when folding. Transfer batter to a pastry bag. Pipe out 1 inch rounds on a baking sheet lined with parchment paper. Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of your macaroons from cracking. Let them sit out for 20-30 mins, or even up to an hour if you want. This will allow them time to dry out a bit. They should be “tacky” to the touch, but not stick to your fingertips. This is another important step to assuring your macarons develop feet! When they dry out they can’t spread out in the oven, and are forced to rise up, which is what creates the feet! Bake for 20 mins. Whatever you do: DO NOT UNDER BAKE, even if they look done! Otherwise they will stick to your tray. You will also want to avoid opening the oven door while baking. Meanwhile mix the buttercream.
For the frosting
  1. Cream the butter until it is light and fluffy. Add the entire jar of marshmallow creme. Whip for 2 minutes. Add the powdered sugar and continue to beat for 2 minutes. Add vanilla extract and milk until it’s the desired consistency. Transfer to a pastry bag, fitted with a small tip (about ¼ ” in diameter) Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell and you have your French Macaroon!
Notes
  1. My 2 Cents
  2. These store really well in the refrigerator or can even be frozen. If you aren’t going to eat them right away it is best to keep them refrigerated.
  3. Frosting slightly adapted from Butter With A Side Of Bread: http://www.butterwithasideofbread.com/2013/01/marshmallow-buttercream-frosting-how-to.html
beta
calories
98
fat
4g
protein
0g
carbs
15g
more
Adapted from Beth's Entertaining
Tried and Tasty http://triedandtasty.com/
12 Days Of Christmas Cookies // TriedandTasty

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25 comments on “Hot Chocolate French Macarons with Marshmallow Buttercream Frosting
  1. Kami

    Oh my! You are becoming quite the pro at these aren’t you? Everytime you post about them on Insta it makes me so hungry!! These look great – thanks for sharing!

    1. Yvonne of TriedandTasty.com

      Do I?!? I’m a fanatic! Although they are stressful little buggers, the video tutorial that I’ve linked to really helps with all of the great tips. I just made sure to follow them :) We’ve got to get together for sure!

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  3. Dee

    Hi, I have a question. When do you put in the hot chocolate mix? You seem to have forgotten that small detail. Thanks!

    1. Yvonne of TriedandTasty.com

      Whoops! Minor detail ;) You sift it together with the almond flour and powdered sugar – I’ve updated the recipe! Enjoy!

    1. Yvonne of TriedandTasty.com

      Great question!!! I did red & yellow.. probably 10-15 drops of each, just add until you get the color you like. Happy baking!!

    1. Yvonne of TriedandTasty.com

      I’ve never made them any other way. All the recipes I’ve seen have called for almond meal/almond flour so I would guess you do need that specifically. I found mine at my local health food store, but you made be able to find it in some of the larger chain restaurants! Good luck! It’s worth hunting down the flour for – these are delicious!

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