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Hot Chocolate Macarons

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Hot Chocolate Macarons – Beautifully decorated cookie with a crisp cookie shell and soft center. The marshmallow filling makes this cookie taste just like hot cocoa in cookie form.

Nothing says Christmas cookie to me like a cookie made to resemble hot cocoa.

Instead of a regular cookie, we decided to make macarons – one of my favorite cookies to make. If macarons are your favorite too, be sure to check out my other recipes — Coffee flavored macarons, strawberry lemon macarons, lemon lavender macarons, cinnamon roll macarons, and if you want a complete step by step on how to make these cookies, visit this post on how to make french macarons.

But for now, let's talk about these hot chocolate macarons.

How to Make Hot Chocolate Macarons

For the cookie batter, you will need —

  • 1 1/2 cups of powdered sugar
  • 1 cup plus 2 tablespoons of almond flour, sifted
  • 3 egg whites
  • 1/2 cup of sugar
  • 1 tablespoon of cocoa powder

Start by combining 1 and 1/2 cups of powdered sugar with 1 cup + 2 tablespoons of almond flour, and the cocoa powder.

You want to sift it at least 3 times. The reason you do this is so that you get rid of all the clumps that are in the almond flour. You want a very superfine powder to work with. This will ensure your cookies come out smooth on top.

Just throw away the clumpy bits because you will not use them. Set the other bowl aside.

Now, in your stand mixer, you will beat your egg whites until they are fluffy. Then, add in your sugar. Beat on high until somewhat stiff.

Your egg whites need to be stiff enough to create a little bird beak.

Fold the meringue into the dry ingredients. The batter will be thick but loose enough to make a figure 8 in the batter. 

To whip this batter, you have to be super careful and not overwhip it. This will cause your cookies not to gain their feet (which we will talk about below).

In the bowl, use a rubber spatula and start a circle in a clockwise motion. When you get back to the top at 12'oclock, then go straight down. That is 1 turn.

Do this 50 times.

Now, put your large tip on the piping bag and fill the bag with the cookie batter.

Pipe the cookies onto the tray. You can make smaller ones or you can make bigger ones. The size depends on you. The normal size is about 1 and 1/2″.

Once you pipe the cookies onto your parchment-lined sheet tray, take a wet finger and gently tap the top of the cookies if there are any tips sticking up.

Take the tray and firmly tap it on the counter 3 times to remove any air bubbles from the cookies.

Then, let the cookies rest for 30-45 minutes or until the tops are dry to the touch. They should not be sticky at all.

Preheat the oven to 325 degrees and when you are ready to bake the cookies, place them on the middle rack and bake for 10-15 minutes.

Let them cool before peeling them off of the parchment paper. Your cookies should have feet like these when they are baked correctly.

Let's Fill Those Cookies

Before filling your cookies, take them and try to match up the sizes as best as you can. Since we are human and not perfect, the sizes will not all be uniform.

You can fill your cookies with whatever flavor you like. Most of the time, people go for buttercream. However, for this recipe, we are doing marshmallow buttercream.

Once you pipe on the buttercream, assemble the cookie.

Put the top half on and allow the cookies to set up in the fridge so the buttercream stiffens all the way. When it is done, you have the perfect Hot Chocolate Flavored Macaron cookie.

Time To Decorate the Tops

For the tops, we dipped them in melted milk chocolate and added some Christmas sprinkles and fun mini marshmallows to create the perfect hot chocolate topping.

Thursday Christmas Cookie Recipes

Yield: 24 cookies

Hot Chocolate Macarons

Hot Chocolate Macarons

This is the perfect Christmas cookie! Tastes just like you are drinking a cup of hot cocoa.

Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes

Ingredients

  • For the cookie
  • 1 1/2 cups of powdered sugar
  • 1 cup + 2 tablespoons of almond flour
  • 3 egg whites
  • 1/2 cup of sugar
  • 1 tablespoon of cocoa powder

For the marshmallow buttercream

  • 7 ounce tub of marshmallow cream
  • 2 sticks of butter at room temperature
  • 1 teaspoon of vanilla extract
  • 1 pound box of powdered sugar
  • 2-3 tablespoons of heavy cream

For the topping

  • 1/2 cup of semi-sweet chocolate chips
  • Christmas sprinkles
  • mini marshmallows

Instructions

    1. Sift almond flour, cocoa powder, and powdered sugar together at least 3 times. Discard all the chunky bits that are left behind. Set aside.
    2. In your KitchenAid mixer, beat egg whites on medium speed until they start to fluff up. Add the sugar and beat on high until stiff peaks begin to form.
    3. Now, fold the meringue into the dry ingredients. The batter should be thick but loose enough to make a figure 8 with the batter.
    4. Mix together between 45-55 times by hand with a rubber spatula.
    5. Start in a clockwise motion starting at 12 o'clock and ending at 12'oclock, then go straight down to 6 o'clock. This is one complete turn.
    6. Line trays with silicone mats or with parchment paper.
      Using a piping bag fitted with a 1" round tip, fill the bag with the macaron batter.
    7. Pipe onto trays, making cookies about 1 1/2" inches.
    8. Tap the trays on the counter 3 times to release any air bubbles.
      Let the cookies dry out for about 30-45 minutes. The cookies should be dry to the touch and not sticky when you feel the tops of them.
    9. Preheat the oven to 375 degrees while cookies are drying out.
    10. Bake for 10-14 minutes or until the cookies are set.
      Let the cookies cool off before peeling off the parchment paper.
    11. While cookies are cooling, take the chocolate chips and place them in a microwave-safe bowl. Heat on 15-second increments until the chocolate just starts to melt. Keep stirring until all the chips are melted.
    12. Dip the top cookie in the chocolate. Sprinkle on the Christmas sprinkles and a few mini marshmallows. Set aside to let the chocolate set up.
    13. For the frosting, whip the marshmallow, butter, and vanilla extract on medium speed with an electric mixer until well combined and the frosting is light and fluffy, about 2 minutes.
    14. Add 2 teaspoons of heavy cream and powdered sugar. Mix well and then set aside.
    15. Fill a piping bag with frosting. Flip the bottom cookie over and pipe the buttercream on. Add the top cookie and set it aside to dry.
    16. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 249Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 80mgCarbohydrates: 40gFiber: 0gSugar: 37gProtein: 1g

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