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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.

Course Dessert
Cuisine French
Keyword Hot Chocolate French Macarons with Marshmallow Buttercream Frosting
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 50
Calories 137 kcal
Author Yvonne


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


For the macarons

  1. Preheat oven to 300F degrees.  

  2. 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. 

  3. 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. 

  4. 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!

  5. 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!

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

Nutrition Facts
Hot Chocolate French Macarons with Marshmallow Buttercream Frosting
Amount Per Serving
Calories 137 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 10mg3%
Sodium 44mg2%
Potassium 7mg0%
Carbohydrates 21g7%
Sugar 20g22%
Protein 1g2%
Vitamin A 120IU2%
Calcium 10mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.