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Hot Chocolate Macarons with Dark Chocolate Ganache and Mini Dehydrated Marshmallows Recipe

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3.9 from 15 reviews

These Hot Chocolate Macarons are elegant French treats featuring delicate almond meringue shells with a rich dark chocolate ganache center, topped with melted chocolate and mini dehydrated marshmallows to evoke the comforting flavors of hot chocolate. The macarons are filled with a smooth chocolate ganache and Swiss meringue, then matured in the fridge for a perfect texture and flavor balance.

  • Total Time: 2 hours 45 minutes
  • Yield: 30 macarons

Ingredients

Dark Chocolate Ganache

  • 227 grams dark chocolate, chopped
  • 120 grams heavy cream

Macaron Shells

  • 100 grams egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 60 grams granulated sugar
  • 110 grams almond flour, sifted
  • 190 grams powdered sugar, sifted
  • 10 grams unsweetened cocoa powder, sifted

Swiss Meringue

  • 66 grams egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 133 grams granulated sugar

Decoration & Assembly

  • 57 grams dark chocolate, melted
  • Mini dehydrated marshmallows

Instructions

  1. Prepare Dark Chocolate Ganache: Finely chop 227 grams of dark chocolate and place it in a large bowl. Heat 120 grams of heavy cream in the microwave for 1-2 minutes until hot but not boiling. Pour the hot cream over the chopped chocolate and let rest for 2 minutes. Gently stir with a spatula until smooth and fully combined, then let the ganache sit at room temperature or refrigerate until it thickens enough to hold its shape. If too firm, soften with brief microwaving.
  2. Make Macaron Dry Mix: Sift together 110 grams almond flour, 190 grams powdered sugar, and 10 grams cocoa powder into a large bowl. Set aside.
  3. Whisk Egg Whites for Macaron Shells: In a stand mixer with a whisk attachment, beat 100 grams of room temperature egg whites on medium until foamy. Add 1/4 teaspoon cream of tartar. Increase speed to medium-high and gradually add 60 grams granulated sugar. Whisk on high until stiff peaks form.
  4. Combine Wet and Dry Ingredients: Gently fold half of the dry ingredient mixture into the meringue using a spatula until fully incorporated. Then fold in the remaining dry mixture slowly. Continue folding until the batter reaches a “flowing lava” consistency, capable of making a figure 8 without breaking. Avoid overmixing to ensure proper rise during baking.
  5. Pipe Macaron Shells: Line a baking sheet with a silicone mat or parchment paper. Transfer batter into a piping bag fitted with a large round tip. Pipe 1-inch rounds perpendicular to the mat. Drop the baking sheet on the counter 3-4 times to release air bubbles, then pop visible bubbles with a toothpick.
  6. Rest Macarons: Let the piped macarons sit at room temperature for 30-45 minutes until a skin forms on top that does not stick to a gentle touch.
  7. Bake Macarons: Preheat oven to 300°F (150°C). Bake one sheet at a time on the center rack for 13-15 minutes until the macaron “feet” are set and shells do not move when lightly touched. Allow to cool completely on the baking sheet before peeling off.
  8. Decorate Shells: Match up macaron shells by size. Turn one shell upside down and drizzle with 57 grams melted dark chocolate, then sprinkle mini dehydrated marshmallows over the chocolate. Set aside to set.
  9. Make Swiss Meringue: Just before assembly, whisk 66 grams egg whites, 133 grams sugar, and 1/4 teaspoon cream of tartar together in a heatproof bowl over simmering water (bowl should not touch water). Constantly whisk until sugar dissolves and mixture reaches 160°F (about 3-4 minutes), then transfer to stand mixer. Beat on medium-low for 2-3 minutes, then increase speed gradually to high until stiff peaks form and bowl is no longer warm.
  10. Assemble Macarons: Pipe a dollop of thickened chocolate ganache on the bottom side of an undecorated shell, leaving a small border around the edges. Pipe a dollop of Swiss meringue on top of the ganache, then sandwich with a decorated shell on top.
  11. Mature and Store: Place assembled macarons in an airtight container and refrigerate for 12-24 hours to mature flavor and texture. Store in fridge up to 5 days. For best taste, bring to room temperature for about an hour before serving to soften the texture.

Notes

  • Ensure egg whites are at room temperature for optimal volume and texture.
  • Do not overmix macaron batter to avoid flat or cracked shells.
  • The rest time is important to form a skin which helps develop the signature macaron feet during baking.
  • Use a kitchen scale for precise ingredient measurement for best results.
  • Refrigerating macarons before consumption improves flavor and texture significantly.
  • Handle macarons gently to preserve delicate shells.
  • Author: Daisy
  • Prep Time: 2 hours 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://dishiary.com/hot-chocolate-macarons-with-dark-chocolate-ganache-and-mini-dehydrated-marshmallows-recipe/