Hot Chocolate Macarons with Filling Recipe

Macaron filling recipe: Hot Chocolate

Course Dessert

Cuisine American, French

Keyword hot chocolate macaron filling recipe, hot chocolate macaron recipe, hot chocolate macarons

Prep Time 45

Cook Time 18

Resting Time (Approximately) 1

Total Time 2 3

Servings 45 macarons

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

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

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

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

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