Perhaps Hot Cocoa French Macarons are in your future? 
Chocolate french macrons are my favorite macarons to make—I feel like they are fool proof. I can always count on them to turn out. I added homemade marshmallows to my regular Chocolate Fudge French Macaron recipe and the result is very similar to hot cocoa—they’re delicious with a cup of coffee!
Don’t be intimidated with all the steps—I know it’s a lot, but there is plenty of time. When your macarons are “drying” you have 45 minutes to make the buttercream and even time to tidy your kitchen while your macarons are baking. When the macarons are ready for buttercream filling, pipe the buttercream first (on the edge of the cookie) before making homemade marshmallows. Once the marshmallow cream is ready, there is little time before it will stiffen.
If you have any questions comment below. Good luck, mon chéri!
Chocolate Fudge Butter Cream
Ingredients
- 3 TBSP instant chocolate fudge pudding mix
- 1/4 cup butter (I use palm shortening)
- 1/2 cup confectioners sugar
Instructions
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Beat butter (or palm shortening) until creamy, add your flavor and beat until mixed.
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Gradually add confectioners’ sugar and whisk until incorporated. Add more butter if buttercream is too stiff.
Homemade Marshmallows
Ingredients
- 2 TBSP gelatin I used Knox, two packets
- 8 TBSP cold water
- 2 cups granulated sugar
- 1/2 cup cold water
- 1/4 tsp salt
- 2 tsp vanilla extract
Instructions
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In a small bowl, soak gelatin in 8 tbsp cold water. Set aside.
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Combine granulated sugar and 1/2 cup of water in a saucepan. Stir over medium heat until dissolved.
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Add gelatin and bring to a boil
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Remove from heat, pour into a mixing bowl and allow time to cool.
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Add salt and vanilla extract. Beat with an electric mixer until soft and double in volume. About 10-15 minutes.
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If you are adding these to your Hot Cocoa French Macarons, do it quickly! I prepared my macarons with chocolate fudge buttercream around the edge of the macaron and then filled the middle with homemade marshmallow cream.
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After you are finished piping your French Macarons, spread the rest of the marshmallow fluffy in a prepared greased pan.
Hot Cocoa French Macarons
Ingredients
- 3 egg whites room temperature
- 5 TBSP granulated sugar
- 2 TBSP cocoa powder sifted
- 1 1/2 cups confectioners sugar sifted
- 2/3 cup almond meal sifted
Instructions
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Pulse confectioners’ sugar, almond flour (and lavender, cocoa powder or cardamom) in a food processor. Sift the mixture and set aside.
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Beat egg whites with an electric mixer on medium speed until frothy. Add five tablespoons of sugar gradually. Stop beating when stiff peaks form.
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Add the sifted confectioners’ sugar, almond meal mixture. I usually count twenty-five folds and then fold and spread until mixture resembles pancake mix. Layout at least three sheets of parchment paper and pipe little macarons. Rap the baking sheet firmly two to three times. This smooths out the tops and helps form the frilly foot on the bottoms of macarons.
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Allow at least forty-five minutes to one hour of drying time. Macarons should be a glossy and non-sticky on top. Preheat your oven to 280ºF, and position two racks in the lower section of the oven. Bake for 15-18 minutes. Halfway through, rotate the baking sheet for even baking.
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