Forget cookies and milk – why not eat all your cookies with a large cup of hot chocolate? Or better yet … make macaroons from hot chocolate and wash them with hot chocolate. These hot chocolate macaroons are made with a pampering chocolate chip shell and a dreamy marshmallow filling.

Hot chocolate macaroon

Forget cookies and milk – why not eat all your cookies with a large cup of hot chocolate with marshmallows? Or better yet … make macaroons from hot chocolate and wash them with hot chocolate. You must go for the holiday cookies, so if there is time to deal with macaroons, it is now. Especially when the said macaroons are AKA hot chocolate macaroons and marshmallow chocolate macaroons that taste just like a pleasant cup of hot cocoa.

Hot chocolate macaroon with marshmallow filling

What is hot chocolate macaroni

These hot chocolate macaroons take all the pleasant flavors of a steaming cup of hot cocoa and put them in a delicate bite-sized French cookie. We made these hot chocolate macaroons with chocolate chip cookies and a mouth-melting marshmallow filling. They are the perfect festive holiday cookie to whip up on Sunday as a fun baking project, or to impress everyone with it at a holiday party.

Hot chocolate macaroon

Tips for making homemade macaroons

I know homemade macaroons can feel scary, but once you understand that, it’s actually not that bad. Repeat after me, “We can do it.” And the good news is that if all this fails and your macaroon shells still crack or do not open their feet, they will still be delicious. I promise.

  1. Make sure you do not have egg yolks into your proteins: Unfortunately, if you put egg yolks into your proteins, they will not whip lightly and airily! I recommend carefully separating each egg white separately so that if you get a little yolk you should not throw away the whole dish!
  2. Use kitchen weight: It is important to be precise with macaroons so we recommend using kitchen scales. This will ensure you get the right amount of ingredients into your batter.
  3. Make sure your oven temperature is low: Macaroons require a low and uniform oven temperature to prevent cracks or browning. Make sure your oven is set to 300 ° F (not 350 ° F!) To ensure perfect macaroons!

Hot chocolate macaroon filled with marshmallows

How to store hot chocolate macaroni

I like to store these macaroons in an airtight container in the fridge. They will keep in the fridge for up to two weeks! You can freeze macaroons normally, but I find the marshmallow filling gets a little funky on these if you freeze them. If you do want to pre-prepare and freeze, you can prepare the shells and freeze them and then thaw them and prepare the filling when you are ready to consume some hot chocolate macaroni.

Fun baking! have fun!

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Forget cookies and milk – why not eat all your cookies with a large cup of hot chocolate with marshmallows. Or better yet … make macaroons from hot chocolate and wash them with hot chocolate. These hot chocolate macaroons are made with a pampering chocolate chip shell and a dreamy marshmallow filling.

  • author: Final | Broma Bakery

  • Preparation time: 30 minutes

  • Cooking time: 11 minutes

  • Total time: 30 minutes

  • yield: 20 Macaroons 1X

  • category: Dessert

  • method: Oven

  • kitchen: French

  • author: Final | Broma Bakery

  • Preparation time: 30 minutes

  • Cooking time: 11 minutes

  • Total time: 30 minutes

  • yield: 20 Macaroons 1X

  • category: Dessert

  • method: Oven

  • kitchen: French

ladder:

  • author: Final | Broma Bakery
  • Preparation time: 30 minutes
  • Cooking time: 11 minutes
  • Total time: 30 minutes
  • yield: 20 Macaroons 1X
  • category: Dessert
  • method: Oven
  • kitchen: French

Component

To The Chocolate Macarons

  • 100 g Egg proteins
  • 100 g Sugar
  • 100 g Almond flour
  • 100 g sugar powder
  • 2 spoons Non-candied cocoa powder

For the marshmallow filling

  • 1 White egg
  • 1/3 cup Sugar

Instructions

  1. Preheat oven to 300 degrees Fahrenheit. Line two baking sheets with baking paper. set aside.
  2. Heat a small pot of water over medium heat until it evaporates. In a mixer bowl, mix proteins and granulated sugar. Place a bowl over a steaming pot, forming a double pot.
  3. Beat proteins and sugar until the sugar is completely dissolved and the proteins become white and foamy, 1 to 1.5 minutes. Remove from the heat and return the bowl to a standing mixer.
  4. Apply a standing mixer with a whisk connection and beat on high speed for 2-3 minutes, until stiff peaks are formed. Congratulations, just made Swiss meringue!
  5. Sift together almond flour, cocoa powder and powdered sugar, then shake gently into the meringue bowl.
    Place the bowl on a stand mixer with a whisk connection. Turn the mixer to medium speed and beat for 10 seconds. Stop the mixer and use a spatula to collect some of the batter. If you can make an eighth figure with the dripping batter without the batter breaking, you can stop. But you will probably need another 5-10 seconds. So repeat the process and try the figure eight again. The best way to describe the perfect consistency is like a slowly moving lava. It should give, but only slightly, as in slow motion.
  6. Once your batter reaches the correct thickness, pull it out into a large pastry bag with a 1-inch tip. Transfer silver-dollar circles to prepared baking papers, keeping about 1.5 inches between each meringue. Tap baking paper on the counter twice to remove air bubbles.
  7. Here’s the fun part: you do not have to let them air dry. Simply put them in the prepared oven for 13 minutes, turn halfway through, then let them cool completely before removing from the pan.
  8. While the macaroons are baking, prepare the marshmallow filling. Prepare a double boiler with a safe bowl in the heat. Use a whisk to whisk proteins and sugar to fill the marshmallows until foamy and white and the sugar granules melt. Transfer the mixture to a mixer stand (or do a crazy workout by hand) equipped with a paddle connection. Beat on high speed until the mixture is smooth and medium glossy and stiff peaks are formed.
  9. Remove the mixture to a plastic bag with a star tip and set aside until ready to assemble the macaroons.
  10. Once you are ready, transfer the filling to a macaroon and sandwich with another macaroon. Repeat with all the macaroons. Optional: Garnish with melted chocolate!

Keywords: Hot chocolate macaroon

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