You'll want to sit by the fire to enjoy these sweet and delicious Hot Chocolate French Macarons with Marshmallow Buttercream Frosting.
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.
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