hot chocolate macaron filling recipe

Hot Chocolate Macarons with Filling Recipe

French Macaron Filling Recipe | Hot Chocolate with Marshmallow Fluff

French Macaron Filling Hot Chocolate Ganache Recipe with Marshmallow Fluff

Looking for an easy macaron filling? This is one of the best French macaron filling recipes I’ve ever made and it’s so simple. The macaron shell is filled with a hot chocolate ganache and then there’s a marshmallow fluff center. Macarons are sometimes very tricky to make, but this easy French macaron recipe is a beginner step by step guide that will show you how to make macarons from scratch. In this video we use a beginner French macaron recipe to make the shells, make a hot chocolate ganache macaron filling, then add a dollop of marshmallow fluff. If you need a chocolate macaron filling recipe, this one’s for you.

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Hot Chocolate Macarons with Filling Recipe

Macaron filling recipe: Hot Chocolate
Prep Time45 minutes
Cook Time18 minutes
Resting Time (Approximately)1 hour
Total Time2 hours 3 minutes
Course: Dessert
Cuisine: American, French
Keyword: hot chocolate macaron filling recipe, hot chocolate macaron recipe, hot chocolate macarons
Servings: 45 macarons

Ingredients

Macaron Shells

  • 275 grams finely ground almond flour (blanched)
  • 250 grams powdered sugar
  • 210 grams egg whites (from about 6-8 eggs)
  • 210 grams granulated sugar
  • pinch of cream of tartar

Macaron Filling

  • 4 ounces heavy cream
  • 8.8 ounces milk chocolate (Hershey's)
  • marshmallow fluff

Instructions

Making the Macaron Shells

  • Prepare baking sheets with silicon baking mats or line with parchment paper
  • Put the almond flour and powdered sugar into a food processor and pulse until combined. Sift the mixture 2 times
  • Whisk the egg whites in a stand mixer on medium low speed until foamy. Add cream of tartar and whisk again on medium speed until soft peaks form. Reduce speed to medium low and add the sugar. After about 15 seconds, increase the speed to high and whisk until really stiff peaks form
  • Once stiff peaks have formed, sift ⅓ of the dry mixture over the egg whites and fold. Repeat until the mixture is combined and ribbons down from the spatula
  • Put the batter in a pastry bag with a ½ inch plain round tip
  • Pipe mixture onto prepared baking sheets in 2 inch circles, 1 inch apart. Tap the sheets on a surface twice. Preheat oven to 300 degrees. Let the macarons sit at room temperature until dry to touch
  • Bake 1 sheet at a time for 18 minutes, rotating halfway through
  • While macaron shells are cooling, make the filling

Making the Filling

  • Break up the chocolate and put it in a heat-proof bowl
  • Heat the cream on the stove until simmering
  • Pour the cream over the chocolate, move it around a bit until all the chocolate is covered. Let sit for 3 minutes, undisturbed
  • Slowly whisk the chocolate mixture until it is smooth, then put into a pastry bag

Filling the Macarons

  • Pipe the chocolate mixture onto the macaron, leaving a hole in the center
  • Put the marshmallow fluff into a pastry bag and pipe a small dollop of marshmallow fluff into the center of the macaron

Best Storage

  • For best results, put in the fridge overnight (24 hours is best) then bring to room temperature before enjoying

Notes

The macaron shells are made using the recipe from Laduree: Sucre.

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