Last 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 French Macarons with Marshmallow Buttercream Frosting
You'll want to sit by the fire to enjoy these sweet and delicious Hot Chocolate French Macarons with Marshmallow Buttercream Frosting.
Ingredients
For the macarons
- 3 egg whites room temperature
- ¼ c. white sugar
- 2 c. confectioners sugar
- 3/4 c. almond flour
- 3 tbsp. hot chocolate mix
- pinch of salt
- ¼ tsp cream of tartar
For the frosting
- 1 c. butter softened
- 1 7-oz jar marshmallow creme
- 2 c. powdered sugar
- 1 tsp. vanilla
- 2-3 tbsp. milk
Instructions
For the macarons
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Preheat oven to 300F degrees.
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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.
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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.
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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!
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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
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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!
Recipe Notes
My 2 Cents
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.
Frosting slightly adapted from Butter With A Side Of Bread: http://www.butterwithasideofbread.com/2013/01/marshmallow-buttercream-frosting-how-to.html
Adapted from Beth's Entertaining
Heather M Brosius
Approximately how many macarons does this recipe make?
Rowan
When I took mine out the oven some of them were cracked
Yvonne
Hi Rowan! Sorry to hear that some of your macarons were cracked. There are a couple of helpful tips & instructions in the recipe card above that might help decrease the likelihood of cracking if you decide to give this recipe another shot in the future. French Macarons can require a bit of extra care and patience, but I find that they are so worth it!
Terri
These were fabulous! My second time ever making Macarons, the tips were very helpful and the recipe worked well. My first time they did not cook properly and now that I know I can make them myself with great results I will more often. Macarons are my favorite and the bakeries charge so much for 1 cookie!
Yvonne
Oh how wonderful, so happy you found the tips useful. Thank you for taking the time to comment & rate the recipe, it’s much appreciated!
Soukaina
Tried this and my batter was way too thick. To the point where it doesn’t ribbon at all.
Yvonne
Hello and thank you for taking the time to leave a comment. I’m sorry to hear that this recipe didn’t work out for you!
Wow those look amazing! Love the hot cocoa flavor, that’s a good one:)
Yvonne
Thanks! They were perfectly wonderful!
courtney
Do you have to use almond flour? If so, where do you buy this?
Yvonne
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!
Pam Stoliker
Costco has really good Almond flour and great price! Good luck
Kelli S
It says add food coloring. What kind and color and how much?
Yvonne
Great question!!! I did red & yellow.. probably 10-15 drops of each, just add until you get the color you like. Happy baking!!
Dee
Hi, I have a question. When do you put in the hot chocolate mix? You seem to have forgotten that small detail. Thanks!
Yvonne
Whoops! Minor detail ;) You sift it together with the almond flour and powdered sugar – I’ve updated the recipe! Enjoy!
I love your photography. Makes me want to reach through the screen and grab one of these!
Yvonne
Thanks Jess! I bet in the future there will be some sort of invention like that.. we need it NOW!
I am loving all of your delicous treats!
Yvonne
Thanks Summer!
Bonnie Andrews {Hobby to HOT!}
You’re killing me! Kaylynn is right, you make it look way too easy. They are beautiful and my mouth is watering.
Yvonne
Thanks Bonnie! I wish I could deliver you some right now!!
You make these look SO easy – when are we going to have a macaron playdate??
Yvonne
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!
Oh my gosh! Those looks SOOOOO amazing! Pinned for sure!!
Yvonne
Don’t they?! Just imagine how wonderful they TASTE! Thanks for pinning!!
Now if these could only just appear made right on my night stand when I wake up I’d be in heaven.
Yvonne
Hee hee! If only I could be the magical french macaroon fairy.. that would be AWESOME!
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!
Yvonne
I’m an ADDICT! I love them!! You are so welcome, thanks for stopping by!