If you are a fan of delicate, elegant desserts with a twist, then you are going to adore this Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe. These macarons combine the classic smooth, crisp cookie shell with a fluffy marshmallow center that is both airy and sweet. Then, just when you think it can’t get better, an irresistible Mexican hot chocolate glaze adds a hint of warm spice and cinnamon to the bottom of each cookie, creating a perfectly balanced explosion of flavor and texture. This recipe is packed with tips and care to help you master these beautiful treats every single time.
Ingredients You’ll Need
Creating the perfect Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe is all about having the right list of simple but essential ingredients. Each one plays a unique role, from giving the shells their signature texture, to adding flavor layers, and enhancing the visual appeal of your confection.
- Powdered sugar: Adds sweetness and helps achieve that smooth shell surface.
- Blanched almond flour: Gives the macarons their delicate, nutty base and fine texture.
- Dark unsweetened cocoa powder: Infuses deep chocolate flavor and rich color to the shells.
- Egg whites: Essential for that airy meringue structure in the shells and in the marshmallow filling.
- Cream of tartar: Stabilizes the egg whites to create stiff peaks perfect for macaron construction.
- Granulated sugar: Sweetens and stabilizes the meringue for shells and the marshmallow filling.
- Dark chocolate (for glaze): Melts into a luscious, spiced glaze that adds decadence and a hint of heat.
- Cinnamon: Brings warm, aromatic spice integral to the Mexican hot chocolate glaze.
- Vanilla extract: Adds depth and balances the rich chocolate and marshmallow sweetness.
- Cayenne pepper: Provides a subtle, fiery kick that’s totally unexpected but addictive.
- Corn syrup (for filling): Ensures the marshmallow filling is soft, shiny, and perfectly chewy.
- Sea salt: Enhances all flavors, cutting through the sweetness for a balanced bite.
How to Make Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
Step 1: Prepare the Macaron Shell Batter
Start by carefully measuring and sifting your dry ingredients — almond flour, powdered sugar, and cocoa powder — to create a super fine blend that guarantees smooth, crack-free shells. Whip your egg whites with cream of tartar until they reach stiff, glossy peaks while gradually adding sugar to stabilize the meringue. Folding the sifted dry ingredients gently but thoroughly into the meringue is key here; patience ensures you don’t deflate the mixture while achieving the perfect “flow” for piping smaller, uniform circles onto your parchment-lined trays.
Step 2: Pipe and Rest the Macarons
Pipe the batter into neat little rounds a bit smaller than a silver dollar, spacing them adequately to allow for natural spreading. Gently tap the baking sheets on the counter to release any trapped air bubbles, then let the piped macarons rest for 20 to 45 minutes until their surfaces dry to a matte finish and are no longer sticky to the touch. This crucial dry time helps create that signature smooth top and feet during baking.
Step 3: Bake the Macarons
Bake the macarons in a preheated oven at 320°F (160°C) for about 11 minutes. Keep a close eye to avoid browning, as proper macarons should stay the same color and lift cleanly from the parchment. Cooling thoroughly before moving on is essential to prevent breaking these delicate shells.
Step 4: Make the Mexican Hot Chocolate Glaze
While the shells cool, melt the dark chocolate gently with cinnamon, vanilla, and a pinch of cayenne over simmering water. This glaze adds an unforgettable layer of spicy warmth. Once smooth and slightly cooled, carefully spread the glaze over the bottom of each macaron shell with a delicate hand, setting them bottom-side up to allow the glaze to set fully, preferably in the freezer for a quick chill.
Step 5: Prepare the Marshmallow Filling & Assemble
Create the fluffy marshmallow filling by warming egg whites, sugar, corn syrup, and cream of tartar over simmering water until glossy and warm, then whipping to stiff peaks with vanilla and salt. Use piping bags with different tips for a charming finishing touch: a star tip for toasty meringue “flourishes” on half the macarons (which you can torch lightly for caramelization) and a round tip to dollop the marshmallow on the plain shells. Carefully sandwich the macarons, pressing gently to let the marshmallow filling peek out just right.
How to Serve Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
Garnishes
Try dusting the tops with a little cocoa powder or a sprinkle of cinnamon sugar for added visual appeal and extra layers of flavor. A few festive edible gold flakes or finely chopped toasted almonds around the edges can elevate the presentation to dazzling dessert table status.
Side Dishes
Pair these macarons with simple sides such as a warm cappuccino or a glass of spicy hot chocolate to amplify the cozy, chocolatey vibes. Fresh berries or a tangy raspberry coulis provide a refreshing contrast to the rich, sweet macaron flavors.
Creative Ways to Present
For special occasions, arrange your macarons on tiered serving trays with fresh flowers or themed decor. You can also gift them in transparent boxes layered with parchment paper ribbons tied in bright colors — they make a gorgeous, thoughtful homemade gift that impresses every time.
Make Ahead and Storage
Storing Leftovers
Keep your assembled macarons in an airtight container in the refrigerator, stored in a single layer to prevent sticking or crushing. They stay fresh and maintain their delightful chewy-soft interior and crisp shell for up to 3 days.
Freezing
You can freeze the macarons assembled or just the shells. For best results, layer the macarons or shells between sheets of parchment paper in an airtight container. When you want to enjoy them, thaw in the refrigerator for several hours or overnight before serving to preserve their iconic texture and flavor.
Reheating
Macarons are best enjoyed chilled or at room temperature, but if you prefer them slightly warm, allow them to come to room temperature naturally. Avoid microwaving, as it can melt the marshmallow filling unevenly and soften the shells too much.
FAQs
What makes macarons so tricky to bake?
Macarons can be sensitive to humidity, oven temperature, and mixing technique. Properly drying the piped batter to form a skin, folding ingredients just right, and maintaining the precise baking temperature are key to mastering their delicate texture and perfect feet.
Can I skip the Mexican hot chocolate glaze?
Absolutely! The glaze is optional but highly recommended. It adds a beautiful flavor depth and spiced warmth that takes this Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe from delicious to unforgettable.
How do I know when the meringue is ready?
You’ll know the meringue is ready when stiff peaks form: the tips hold firm and don’t droop when you lift the whisk. It should also feel smooth and satiny when rubbed between your fingers, with no trace of sugar graininess.
What is the best way to store the marshmallow filling if I make it ahead?
Marshmallow filling is best used fresh. If you need to store it, keep it airtight in the refrigerator for no more than 24 hours and beat gently before use to restore some of its fluffiness.
Can I use a kitchen torch for browning the marshmallow filling?
Yes! A quick pass with a kitchen torch beautifully caramelizes the marshmallow peaks without melting the delicate glaze. Just be careful not to overheat or touch the chocolate directly to avoid melting.
Final Thoughts
There is something truly magical about mastering the art of Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe. They are rich in flavor yet delicate, visually stunning while surprisingly approachable with the right guidance. Whether you’re making these for a special occasion or a delightful treat to spice up an ordinary day, they’ll bring a smile and a little spark of something wonderful to whoever enjoys them. So grab your ingredients and get baking—you’re about to make some seriously unforgettable macarons!
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Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
- Total Time: 1 hour
- Yield: 42 macarons
Description
This recipe offers a delectable take on classic French macarons, featuring delicate chocolate shells filled with fluffy marshmallow filling. An optional Mexican hot chocolate glaze adds a spicy cinnamon and cayenne kick, providing a unique twist to these elegant cookies. Perfect for dessert lovers seeking a sophisticated treat with rich chocolate flavor and light texture.
Ingredients
For the Macarons
- 1 1/2 cups plus 2 1⁄2 tablespoons (215 g) powdered sugar
- 1 1/2 cups plus scant 1 tablespoon (125 g) finely ground, blanched almond flour
- 2 tablespoons (10 g) dark unsweetened cocoa powder
- 130 g egg whites (roughly 4 large egg whites)
- 1/4 teaspoon cream of tartar
- 1/2 cup (105 g) granulated sugar
For the Mexican Chocolate Glaze
- 6 oz (150 g or about 1 1/4 cups) dark chocolate, finely chopped
- 1 teaspoon cinnamon
- 1/2 teaspoon real vanilla extract
- 1/4 teaspoon cayenne
For the Marshmallow Filling
- 3 large egg whites
- 3/4 cup (144 g) granulated sugar
- 4 tablespoons light corn syrup
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon sea salt
- 1/2 teaspoon real vanilla extract
Instructions
- Prepare the Macaron Dry Ingredients: Cover several baking sheets with parchment paper. In a food processor, blend half the powdered sugar, almond flour, the remaining powdered sugar, and cocoa powder until no almond flour is visible. Sift multiple times, discarding large bits, then set aside.
- Make the Meringue: In a clean, dry mixing bowl with a whisk attachment, whisk the egg whites and cream of tartar on medium until frothy. Gradually add granulated sugar while increasing speed to high. Whisk until stiff peaks form, characterized by the meringue holding its shape when inverted.
- Fold Dry Ingredients into Meringue: Sift the dry ingredients into the meringue in three parts, folding carefully about 20-25 times between each addition. Repeat folding to fold the batter up the sides and fold back down until the batter slowly slumps. Fill a prepared pastry bag with the batter and cut the tip.
- Pipe Macaron Circles: Pipe nickel-sized circles onto parchment-lined baking sheets, spacing 1 1/2 to 2 inches apart. Tap pans on the counter four times to release bubbles; pop surface bubbles with a toothpick if needed. Let rest 20-45 minutes until surfaces dry and batter is not sticky to touch.
- Bake the Macarons: Preheat oven to 320°F (160°C). Bake for 11 minutes until macarons lift easily without darkening. Cool completely on baking sheets.
- Make the Mexican Chocolate Glaze: In a heat-safe bowl over simmering water, melt dark chocolate with vanilla, cinnamon, and cayenne, stirring until smooth. Let cool slightly, then spread or smear over bottoms of cooled macarons. Set on baking sheet bottom side up to set glaze, optionally placing in the freezer for 5 minutes.
- Prepare the Marshmallow Filling: In a clean bowl over simmering water, whisk egg whites, sugar, corn syrup, cream of tartar, and salt until opaque and warm, with sugar dissolved. Transfer to a stand mixer and whisk until stiff, glossy, and cool, about 3-5 minutes. Mix in vanilla for 30 seconds.
- Assemble with Marshmallow Filling: Fill two pastry bags: one with a star tip and 1/4 of marshmallow, the other with a round tip and remaining marshmallow. Pipe star tip marshmallow on half the macarons and torch to brown peaks if desired; these become the tops. Dollop round tip marshmallow on plain macarons (bottoms), then sandwich with the meringue-topped halves.
- Set and Store: Allow assembled macarons to set slightly. Store in a single layer in an airtight container in the refrigerator for best freshness.
Notes
- For perfectly smooth macarons, ensure almond flour is finely ground and sifted thoroughly.
- Resting macarons before baking helps form a skin to prevent cracking.
- Baking time is critical; avoid overbaking as macarons will turn dry and hard.
- Use a kitchen torch carefully to brown marshmallow peaks without melting the chocolate glaze.
- If the kitchen torch melts the chocolate glaze, refrigerate or freeze briefly to reset before assembling.
- Egg whites should be at room temperature for best volume in meringue.
- The Mexican chocolate glaze adds a spicy-sweet dimension but is optional.
- Store macarons in the fridge and consume within 3-5 days for optimal texture.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French Macaron Cookies
