Spice up Winter with Hot Cocoa Macaron
Craving something sweet and cozy this winter? Look no further than these rich and decadent Hot Cocoa Macaron. Perfect for snuggling up by the fire!
I have had hot cocoa macarons on the brain for a while now. But after taking one of the classes I was a little apprehensive because of the cocoa powder. There are some cocoa powders that have a higher fat content than others. Those cocoa powders usually have adverse affects on creating the shells. So, I was on the fence.
But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies. Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits. Then it hit me! Why not try to put them in a macaron shell for marshmallow flavor? That would make the best hot cocoa macaron!
What are marshmallows?
I know we’ve all had at least one in our lives. But do you really know what they are? They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat. Some are molded into shapes and some are just cut into squares. I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make. I think the key is to have powdered sugar to keep everything from sticking together.
Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods. This plant is native to Asia and Europe and grows wild in marshes. Hence the name marshmallow.
French confectioners were introduced to this marshmallow in the 1800s. They whipped the sap of the mallow root into a fluffy candy mold by hand. But, as with all things that are delicious, the demand was more than they could keep up with. Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable. Enter gelatin. The addition of gelatin to the recipe makes the marshmallow more stable for mass production.
This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process. He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale. They skyrocketed into popularity with a plethora of new recipes using these fun treats.
What is hot chocolate?
Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing. Hot chocolate is just that, warmed chocolate. The chocolate is shaved and then melted into milk or cream. Additional sugar isn’t usually added because there’s sugar in the chocolate. Milk chocolate is typical, but you can use any kind of chocolate.
You have to love the Mayans. They invented so many creations that we enjoy today. Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients. They would pour the mixture back and forth to make a thick foamy drink. I would imagine it much like whisking cornmeal into a soup or stew to thicken it. They wouldn’t drink it hot like we do but would drink it cold.
Cortez brought the tools and the ingredients back to Europe with him. The drink gained popularity with the English court and especially among the Spanish upper class. They took and concept of the Mayan cocoa drink and morphed it into the drink we know today. They started serving it warm, adding sugar, and removing the chili peppers. Interesting that we’re adding chili peppers back like it’s something new!
Hot chocolate vs hot cocoa?
While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream. This makes for a richer and more decadent beverage. The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.
Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk. This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting. You can make hot cocoa with milk or water and it will be creamy and delicious.
Ingredients for the Perfect Batch of Hot Cocoa Macaron
The almond meal might not be in your pantry, but it’s easy to get from your grocery store. You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores. I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.
Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder
Wet ingredients – egg whites, butter, vanilla extract
Mastering the Macaron Shell
I have provided step by step instructions that I believe anyone can follow in this recipe. And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post. If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor. I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.
Assembling and Decorating Your Macarons
Pairing up the shells should be easy. Especially if you use the template to pipe the shells. It helps you make them even and approximately the same size so matching up pairs is easy. I bring all the shells and the piping bag into the living room and set up a workstation. I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top. And I get to watch tv while I do all of this.
Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits. I am not that skilled in melted chocolate. It’s something I haven’t really taken the time to work on. You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron. Include some gingerbread spice for gingerbread hot cocoa macaron. Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.
To transport your delicate macaron, you can purchase some clamshells online. Just make sure to order the correct size for your cookies. They’re usually sold in diameter sizes. If you don’t want to go that route, you can stand then up on their sides in an airtight container. Packing them close will keep them safe as you carry them to your destination.
Hot Cocoa Macaron
Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!
Ingredients
For the macaron:
- 4 ounces almond meal
- 1/2 ounce unsweetened cocoa powder
- 1/2 ounce dehydrated marshmallow bits
- 7 ounces powdered sugar
- 4 ounces egg white, room temperature
- Pinch cream of tartar
- 50 grams granulated sugar
For the hot cocoa buttercream:
- 1 cup softened butter
- 2/3 cup powdered sugar
- 1 ounce instant cocoa
- ¼ teaspoon vanilla extract
Instructions
For the macaron shells:
- Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
- Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form. - Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
- Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.
For the shells:
- Preheat oven to 325.
- You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
- Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes. - Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
- Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.
For the Hot Chocolate Buttercream:
- Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
- Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g
More Christmas Cookie Recipes
- Maple Browned Butter Snickerdoodles by The Spiffy Cookie
- Eggnog Biscotti by That Recipe
- Almond Flour Cookies by Magical Ingredients
- Snickerdoodle Biscotti by Jolene’s Recipe Journal
- Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
- Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Almond Shortbread Cookies by Blogghetti
- Gingerbread Crinkle Cookies by Art of Natural Living
- Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
- Gingerbread Men by A Day in the Life on the Farm
Another beautiful macaron Christie–you are so the pro! Hopefully after Christmas this is the year I sit down to really get these figured out!
Thank you! I am always here to help trouble shoot. Once you nail them once you can repeat the pattern.
These are showstopper macarons of the season! Love it!
Thank you so much!
I have been waiting for your Christmas macaron recipe! You did not disappoint.
Awww. Thank you! I was afraid these wouldn’t turn out. The marshmallow in the shell was the wild card.
Those are absolutely textbook! Can I come take a class with you? I’ll bring festive beverages!
Absolutely!! I’d love that.
Aaah, I have been waiting for your macaron. Gorgeous as always!!
Thank you!
I’m a huge fan of macaron cookies…especially when there’s chocolate involved! And these…well…let’s just say…I’m pretty much hooked at hot chocolate!!!
Thank you! The marshmallows in the shell are the kicker and make them taste so good.