Mexican Hot Chocolate Macarons | recipe via DisplacedHousewife Rebecca Firth | heaps of tips + details

Mexican Hot Chocolate Macarons

I’ve been dreaming about these Mexican Hot Chocolate Macaron wonders for over a year now!! When I was writing The Cookie Book I became obsessed with learning all of the ins and outs of macarons — I wanted to make my version of the perfect macaron and share all of my favorite tips with you. The peppermint candy macarons are probably one of my most memorable recipes from The Cookie Book because I finalized that recipe on Christmas day 2017, in between opening presents and Christmas dinner. When I brought them over to my cousin’s house that evening I felt positively victorious. Smug even.

All this is to say, I wanted to infuse more macarons into our lives and is there anything more glorious than chocolate, more chocolate, a little cinnamon, a little spice and the crowning jewel: MARSHMALLOW FILLING. 

I don’t know how many people are going to be making macarons on Super Bowl Sunday but to those of you that do, I salute you. And I’m here for you. Leave any comments or questions below, or DM me on Instagram and I will try to get back as soon as possible. I will be at my sister’s, hopefully drinking champagne and eating delicious food and completely oblivious to what’s happening on the screen because football makes me completely glaze over. The party, on the other hand, I’m here for.

OK…without more fuss, let’s get to these beauties! 

Before We Get Started

  • WEIGHT. Weigh, weigh weigh your ingredients when making macarons. I cannot emphasize this enough. This is my new favorite scale and I’m obsessed with it. Get it now because I also insist on weighing your ingredients when it comes to bread making and feeding your sourdough start…both posts are coming soon!!
  • ALMOND MEAL/FLOUR. Get finely ground, blanched almond flour. I get the Bob’s Red Mill one and it’s perfect!
  • EGG WHITES. Egg white weights vary from egg to egg, so I highly recommend for macaron success, to weigh your egg whites. If you just use 4 large egg whites your run the risk of too much egg white (throwing the proportions off) and all will be lost. I don’t give the weight for the egg whites in the marshmallow because it doesn’t matter…just use 3 large egg whites and you’ll be fine!
  • HEAT. I use a scant 1/4 teaspoon of cayenne in the chocolate sauce…if you like lots of heat, you could up it to 1/2 teaspoon.
  • MERINGUE. There are several steps along the macaron path that help with success or guarantee failure. Pay attention to when you’re whipping your egg whites and don’t multitask. You want the egg whites to turn glossy, shiny and be able to hold stiff peaks when you invert the whisk. Dip the whisk attachment deep into the meringue, swirl it around, pull it up, invert it and that will give you an accurate read on where your peaks are at. For stiff peaks, I recommend between 11 and 12 o’clock for the position of the peak (so just slightly to the left of straight up). Any less and it won’t hold its form and any more and it will resemble styrofoam and won’t do the job. 
  • MACARONAGE. When adding the almond flour mixture to the whipped egg whites this is called macaronage and it’s a crucial stage of macaron making. You’re going to fold the almond mixture into the meringue in three batches, making sure it’s thoroughly well mixed and homogeneous. The goal is to knock out some of the air/bubbles that we added to the meringue, whilst not getting rid of too much. It’s a dance. I give you a number of times to stir it, etc. But I want you to look for texture. The batter, at the perfect point, will resemble lava. Although how many of us have first-hand knowledge of lava? You should be able to put some on your spatula and have it flow off the tip. You can also make a figure 8 with the batter. See an example of that here. I also explain another technique in the instructions below.
  • HUMIDITY. If there is high humidity (ex: RAIN) avoid making macarons. Prior to going in the oven, you let them sit on the baking sheet until they develop a ‘skin’ over the top. If there is heaps of moisture in the air, this might never happen. All praise to those that make macarons in high humidity.
  • BAKING SHEETS. Make sure they are level and not warped. Likewise make sure your parchment lays flat against the baking sheet; cut it to fit perfectly if need be.
  • MAKE AHEAD. You can make the macaron shell + dip in chocolate several days in advance of serving. You can even whip up your marshmallow filling + fill the macarons several days in advance as well. So basically, you can fully assemble  them and store airtight, in a single layer, in the fridge. I was a little worried as to how the marshmallow would hold up and I’m happy to report I have a several-days old batch in the fridge and they look and taste just marvvy.
  • SPECIAL EQUIPMENT. Macarons do require some special equipment — but I think it’s worth it! The aforementioned scale is crucial for reasons mentioned above. You’ll need a sifter to make sure no lumps make it into the batter (we want smooth tops!). And I use + reference pastry tips + bags. We use a star tip for the top meringue flourish and round tips for both the macaron cookie + filling. You could get around the star tip if you want to just smear the marshmallow in an arc over the top of the macaron. I did that in several tests and liked the look (but like the star-tip better). You *could* also use a plastic bag with the corner cut for piping the macarons and the marshmallow. Lastly, you’ll need a kitchen torch to bronze up the marshmallow over the tops. Have I convinced you to get a kitchen torch yet?? Wait, one more, a mixer. Whisking with a mixer gets the job done fast + efficiently…but again, you could whisk with a bowl + whisk + some muscle. Without all of these things, you run the the risk of the macarons not working and/or not looking like the ones pictured. If you need any recs or have more questions, ask them in the comments below! 

Let’s make some freaking delicious Mexican Hot Chocolate Macarons, shall we?

Mexican Hot Chocolate Macarons | recipe via DisplacedHousewife Rebecca Firth | heaps of tips + details Mexican Hot Chocolate Macarons | recipe via DisplacedHousewife Rebecca Firth | heaps of tips + details Mexican Hot Chocolate Macarons | recipe via DisplacedHousewife Rebecca Firth | heaps of tips + details

Mexican Hot Chocolate Macarons

Makes 42 Macarons

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 grams egg whites (roughly 4 large egg whites..see note above)
  • 1⁄4 teaspoon cream of tartar
  • 1⁄2 cup (105 g) granulated sugar

For the Mexican Chocolate Sauce

  • 6 oz (150 g; about 1 1/4 cup) dark chocolate, finely chopped
  • 1 teaspoon cinnamon
  • ½ teaspoon real vanilla extract
  • ¼ teaspoon cayenne

For Marshmallow Filling

  • 3 large egg whites
  • 3/4 cup (144 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons light corn syrup
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon real vanilla extract

INSTRUCTIONS

For the Macaron

  1. To make the macaron cookie, cover several baking sheets with parchment paper. Prepare your pastry bag by placing a round pastry tip in the bottom and place in a large glass or vase to make it easier to fill. 
  2. Add half of the powdered sugar to a food processor fitted with the blade attachment and top with the almond flour and then the remainder of the powdered sugar and the cocoa powder. Pulse about 6 to 8 times until no almond flour is visible. Sift several times, discarding any large bits left in the sifter. Set aside.
  3. In an electric stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Make sure the bowl and whisk are freshly cleaned and dried. Whisk on medium until the eggs are frothy and then slowly add in the granulated sugar. Turn the mixer on high until you reach stiff peaks. You’ll know it’s ready when you invert the whisk and the meringue holds its shape. The tip of the inverted meringue will be just shy of 12 o’clock. It should also feel smooth when you rub some between your fingers.
  4. Sift the dry ingredients one more time into the meringue in three batches, folding and mixing between each one. It should take around 20 to 25 folds for everything to get mixed together. Then spread the batter up the sides of the bowl and scoop it back down to the bottom. Repeat this about three or four times or until the mixture starts to slowly slump back down the sides of the bowl. Scoop the mixture into your prepared pastry bag and cut the bottom tip off.
  5. Hold the pastry tip just above the baking sheet, and then press out the batter into the shape of a circle the size of a nickel, pause for a second at the top and then quickly pull the pastry tip off to the side. You want the tops as smooth as possible. The macarons will spread a wee bit so leave about 1 1⁄2 to 2 inches (3.7 to 5 cm) between each. Tap the pans 4 times on the counter to release any trapped bubbles. If there are any bubbles near the surface that don’t pop, use a toothpick to pop them. Let the macarons sit for 20 to 45 minutes until they become dull, and when gently touched no batter is transferred to your finger; this time will vary depending on local humidity.
  6. Preheat the oven to 320°F (160°C) and bake the macarons for 11 minutes, or until they lift easily off of the parchment. Take care not to overbake them, they shouldn’t darken or show any color change in the oven. Let cool completely.

For the Mexican Chocolate Sauce

  1. To make the chocolate sauce, in a medium, heat-safe bowl add the chocolate, vanilla, cinnamon and cayenne and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until melted and smooth. Place a towel on the counter, take the bowl off of the heat and set the bowl on top of the towel. Stir every couple of minutes. Once cool to the touch, use an offset spatula or knife to carefully smear the chocolate over the bottom of each cooled macaron. Be gentle with them. Set bottom-side up on the baking sheet for the chocolate to set. To expedite, set in the freezer for 5 minutes. Do not fill with the marshmallow filling until the chocolate has set.

For the Marshmallow Filling + Assembly

  1. Prepare one pastry bag by placing a round pastry tip in the bottom and place in a large glass or vase to make it easier to fill. Prepare another pastry bag with a star tip and set in another empty glass or vase.
  2. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Add the vanilla and run the machine for 20 seconds more or until blended. Put 1/4 of the marshmallow in the bag with the star tip and cut the bottom tip off. Hold the tip perpendicular to the top of the macaron and let some marshmallow out and then quickly pull the tip away in an arc. You’ll get he hang of it. Use a kitchen torch to brown the higher points of the meringue. Do this to half of the macarons, leave the other half plain (these will be the bottoms of the cookies). If the torch melted any chocolate, consider putting the macarons back in the freezer to set again.
  3. Add the remaining 3/4s of the marshmallow to the pastry bag fitted with the round tip (cut the bottom tip off) and dollop onto the bottom of a plain macaron and then top with an equal size macaron that has the meringue flourish on top. These need to set a bit and should be stored in the fridge, in a single layer, in an airtight container. 
  4. Thank you so much for making these Mexican Hot Chocolate Macarons!!! I hope you love them! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous macs!!! xoxo

One last note! I have two macaron recipes in The Cookie Book…one for Peppermint Candy Macarons (mentioned above) and another for Chocolate Hazelnut Macarons. I can’t recommend them enough if you’d like to continue your macaron journey with me!! 

Mexican Hot Chocolate Macarons
Author: 
Recipe type: Macaron
Cuisine: Dessert
Serves: 42
 
These Mexican Hot Chocolate Macarons are classic chocolate-almond macaron cookies, smeared with mexican hot chocolate sauce and filled with marshmallow!
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..see note above)
  • 1⁄4 teaspoon cream of tartar
  • 1⁄2 cup (105 g) granulated sugar
  • For the Mexican Chocolate Sauce
  • 6 oz (150 g; about 1¼ cup) dark chocolate, finely chopped
  • 1 teaspoon cinnamon
  • ½ teaspoon real vanilla extract
  • ¼ teaspoon cayenne
  • For Marshmallow Filling
  • 3 large egg whites
  • ¾ cup (144 g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 4 tablespoons light corn syrup
  • ⅛ teaspoon sea salt
  • ½ teaspoon real vanilla extract
Instructions
  1. For the Macaron
  2. To make the macaron cookie, cover several baking sheets with parchment paper. Prepare your pastry bag by placing a round pastry tip in the bottom and place in a large glass or vase to make it easier to fill.
  3. Add half of the powdered sugar to a food processor fitted with the blade attachment and top with the almond flour and then the remainder of the powdered sugar and the cocoa powder. Pulse about 6 to 8 times until no almond flour is visible. Sift several times, discarding any large bits left in the sifter. Set aside.
  4. In an electric stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Make sure the bowl and whisk are freshly cleaned and dried. Whisk on medium until the eggs are frothy and then slowly add in the granulated sugar. Turn the mixer on high until you reach stiff peaks. You’ll know it’s ready when you invert the whisk and the meringue holds its shape. The tip of the inverted meringue will be just shy of 12 o’clock. It should also feel smooth when you rub some between your fingers.
  5. Sift the dry ingredients one more time into the meringue in three batches, folding and mixing between each one. It should take around 20 to 25 folds for everything to get mixed together. Then spread the batter up the sides of the bowl and scoop it back down to the bottom. Repeat this about three or four times or until the mixture starts to slowly slump back down the sides of the bowl. Scoop the mixture into your prepared pastry bag and cut the bottom tip off.
  6. Hold the pastry tip just above the baking sheet, and then press out the batter into the shape of a circle the size of a nickel, pause for a second at the top and then quickly pull the pastry tip off to the side. You want the tops as smooth as possible. The macarons will spread a wee bit so leave about 1 1⁄2 to 2 inches (3.7 to 5 cm) between each. Tap the pans 4 times on the counter to release any trapped bubbles. If there are any bubbles near the surface that don't pop, use a toothpick to pop them. Let the macarons sit for 20 to 45 minutes until they become dull, and when gently touched no batter is transferred to your finger; this time will vary depending on local humidity.
  7. Preheat the oven to 320°F (160°C) and bake the macarons for 11 minutes, or until they lift easily off of the parchment. Take care not to overbake them, they shouldn’t darken or show any color change in the oven. Let cool completely.
  8. For the Mexican Chocolate Sauce
  9. To make the chocolate sauce, in a medium, heat-safe bowl add the chocolate, vanilla, cinnamon and cayenne and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water boil. Stir frequently until melted and smooth. Place a towel on the counter, take the bowl off of the heat and set the bowl on top of the towel. Stir every couple of minutes. Once cool to the touch, use an offset spatula or knife to smear the chocolate over the bottom of each cooled macaron. Be gentle with them. Set bottom-side up on the baking sheet for the chocolate to set. To expedite, set in the freezer for 5 minutes. Do not fill with the marshmallow filling until the chocolate has set.
  10. For the Marshmallow Filling + Assembly
  11. Prepare one pastry bag by placing a round pastry tip in the bottom and place in a large glass or vase to make it easier to fill. Prepare another pastry bag with a star tip. and set in another empty glass or vase.
  12. Add the egg whites, sugar, corn syrup, cream of tartar, and salt in the clean bowl of an electric stand mixer and nestle it in a saucepan of simmering water over medium-high heat. Do not allow the bottom of the bowl to touch the water. Whisk until the mixture is opaque, frothy, the sugar is melted (rub some between two fingers, if it feels gritty, keep whisking) and warm to the touch. Remove the bowl from the heat and transfer it to the stand mixer fitted with the whisk attachment. Mix on medium-high speed until stiff and glossy and cool to the touch, about 3-5 minutes. Put ¼ of the marshmallow in the bag with the star tip and cut the bottom tip off. Hold the tip perpendicular to the top of the macaron and let some marshmallow out and then quickly pull the tip away in an arc. You'll get he hang of it. Use a kitchen torch to brown the higher points of the meringue. Do this to half of the macarons, leave the other half plain (these will be the bottoms). If the torch melted any chocolate, consider putting the macarons back in the freezer to set again.
  13. Add the remaining ¾s of the marshmallow to the pastry bag fitted with the round tip (cut the bottom tip off) and dollop onto the plain macaron and then top with an equal size macaron that has the meringue flourish on top. These need to set a bit and should be stored in the fridge, in a single layer, in an airtight container.
  14. Thank you so much for making these Mexican Hot Chocolate Macarons!!! I hope you love them! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous macs!!! xoxo

 

 

 

4 Comments

  • Melitta 2020/02/01 at 8:43 PM

    Mexican Hot Chocolate Macarons
    130 large egg whites (roughly 4 large egg whites..see note above)
    I think this is an error.

    Reply
    • Rebecca Firth 2020/02/01 at 8:52 PM

      Omg yes. 130 g (grams) egg whites. The ‘g’ got dropped off in editing. Thanks for the note! xo

      Reply
  • Maddie 2020/02/01 at 7:30 PM

    These look delicious! I cant wait to make them. The cayenne sounds so good xx

    Reply
    • Rebecca Firth 2020/02/01 at 7:52 PM

      Thank you so much!! It’s so good — just the right amount of heat!! xoxo

      Reply

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