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Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe

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3.9 from 45 reviews

  • Author: Mary & Susan
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://mysimpledish.com/chocolate-french-macarons-with-marshmallow-filling-and-mexican-hot-chocolate-glaze-recipe/