Chocolate French Macarons with Marshmallow Filling

These chocolate French macarons are crispy, chewy and perfectly chocolate-y — this is the best recipe for chocolate macarons!

The filling is one of my favorite marshmallow fillings with an added (and optional) slightly spicy chocolate glaze for Mexican hot chocolate vibes (or leave it plain). Lots of technique tips for easily making these in your home kitchen!

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.

In The Cookie Book the peppermint candy macarons are probably one of my most memorable recipes 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 crown jewel: MARSHMALLOW FILLING.

THIS RECIPE WILL HELP YOU…

• Bake macarons that have a smooth, slightly rounded top. There shouldn’t be any cracks or bumps. Bumps can come from almond flour that isn’t superfine or sifted. Cracks can come from too much air being whipped into your meringue. We talk about this more below!
• Your macarons will have gorgeous feet! Macaron ‘feet’ are the rough, textured part around the bottom of the cookie. You get this nice textural element when your macarons have rested properly prior to baking and again, when the meringue is properly whipped and you’ve mastered macaronage (which is basically how you stir your macaron batter).
• You’ll become addicted to marshmallow filling, welcome to the club! I have more marshmallow filling/meringue recipes linked below!

QUICK PRO TIP

You will have some (a lot) of egg yolks left over from this recipe! Don’t despair. You can use them to make this Eggnog Cream Pie or these Salted Caramel S’mores Tarts.

OR, if you’d like something savory, I can’t recommend Marc Vetri’s 9-Yolk Pasta enough — it is SUBLIME and the only pasta recipe I use! If you love pasta, consider his book Mastering Pasta. It has the 9-yolk pasta in there plus a ravioli recipe that is to dieeee for.

Let’s make some freaking delicious Chocolate French Macarons with Marshmallow Filling, shall we?

INGREDIENTS

There aren’t many ingredients that go into macarons, which is probably one of my most favorite things about them. If you have some finely ground, blanched almond flour in your cupboard you’re already on your way to making these delicate cookies.

ALMOND MEAL/FLOUR

Get finely ground, blanched almond flour. I get the Bob’s Red Mill one and it’s perfect! This finely ground, blanched flour will have fewer big almond bits which will yield a smoother macaron top. Yep, just what we’re looking for.

Sometimes almond flour is called almond meal, same thing. Just make sure it uses the words and phrases: ‘finely ground’, ‘super fine’ and ‘blanched’.

EGG WHITES

We all assume one large egg weighs the same as the next large egg, right? Nope…that’s not how it works. And I neverrr recommend weighing egg whites EXCEPT with macarons — so please don’t skip this step!!

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 you 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!

MAKE AHEAD

You can make the macaron shells and dip them in the 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. The texture of macarons actually improves with some fridge time, so making them a day or two before serving is perfect.

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.

Stored in an airtight container in the fridge, these macarons should stay delicious for 2-4 days.

MEXICAN HOT CHOCOLATE GLAZE

I love Mexican hot chocolate which is (basically) all of your favorite hot chocolate components (that would be milk + chocolate) with a sprinkle of cinnamon and a dash of cayenne or some type of spicy heat thrown in. You can also add in some vanilla or almond extract — I love both.

For this chocolate macarons, I have you smear the bottom of the macaron cookies with this sweet-spicy Mexican-inspired chocolate. YUM.

I love the idea of the chocolate-almond macaron cookie paired with the marshmallow filling and the slightly spicy glaze. All. The. Things.

In regards to heat, I use a scant 1/4 teaspoon of cayenne in the chocolate glaze…if you like lots of heat, you could up it to 1/2 teaspoon.

Why bother with the Mexican Hot Chocolate Glaze, you ask?

It takes these very classic chocolate French macarons with the marshmallow filling into Mexican Hot Chocolate Macaron territory which is an explosion of delicious tastes and textures: there’s sweet and spicy, crunchy and soft. Basically, all the things.

However…

Don’t feel pressed into the spicy element of the glaze. I’m a bit fussy as to when and where I like to put spicy with my sweets.

So if you’re not feeling it simply omit the cinnamon and cayenne! How easy is that?

HUMIDITY

I would be remiss if I didn’t bring up the ambient humidity in your fabulous kitchen/home/town.

If there is high humidity (ex: RAIN) avoid making macarons. Prior to going into the oven, the unbaked macarons sit on the baking sheet until they develop a ‘skin’ over the top.

You’ll know you’ve reached this stage when you gently drag your finger tip over the top of the macaron and it doesn’t feel sticky.

If there is heaps of moisture in the air, this might never happen. All praise those that make macarons in high humidity.

Can We Talk About Marshmallow Filling?

In my memoir there will be a chapter titled Marshmallow Filling and it will be partly about how I feel during the winter months and the rest will be about my undying love for this exquisite filling.

Marshmallow Filling has the taste of the most delicious marshmallow and the texture of a marshmallow that never quite set. You know how typically homemade marshmallows firm up pretty fast? This filling will stay soft and relaxed…much the way I imagine marshmallow heaven to be. That exists, right?

To make the marshmallow filling we’re going to whisk egg whites, sugar, corn syrup, cream of tartar and salt over simmering water. We’ll do this until the sugar is melted, the mixture is frothy and opaque and when rubbed between two fingers it is no longer gritty.

Then, we’ll whip it into oblivion. No paranoid words of caution about how fragile it is, because it isn’t. It will become smooth, voluminous and well-scented with vanilla as any good descendent of classic marshmallows should be.

Other recipes on DisplacedHousewife refer to this Marshmallow Filling as Marshmallow Meringue or Marshmallow Frosting. For quick reference, here are some more of my favorite marshmallow meringue/frosting/filling recipes:

Pumpkin Bars With Salted Caramel and Toasted Marshmallow Meringue

Chocolate Cake With Marshmallow Frosting

Jessie’s Chocolate Birthday Cake with Strawberry Marshmallow Frosting

Salted Caramel S’mores Tarts

SPECIAL EQUIPMENT

Macarons do require some special equipment — but I think it’s worth it! Here are some to think about, the ‘why’ + some links to my favorites.

SCALE

Weigh, weigh weigh your ingredients when making macarons. I cannot emphasize this enough. This is my 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 starter!! Also, try these Sourdough Bagels!!

SIFTER

You’ll need a sifter to make sure no lumps make it into the batter (we want smooth tops!). This one is my ABSOLUTE favorite. It fits perfectly on top of bowls.

MIXER

When whipping up egg whites, like you do in the recipe for both the macaron and the marshmallow filling, I highly recommend using a mixer.

I have both the Artisan and the Professional KitchenAids and I tend to use the Artisan the most!

You can also do both of these steps with a whisk and a bowl and your strong arms.

BAKING SHEETS

Make sure your baking sheets are level and not warped. Likewise make sure your parchment lays flat against the baking sheet; cut it to fit perfectly if need be. Otherwise your macarons will dry (and bake) uneven.

Please don’t waste your money on expensive or brand name baking sheets!! I love these restaurant quality baking sheets — I’ve been using them for years and they can take a mega beating.

PASTRY BAGS + TIPS

In this macaron recipe I reference pastry tips + bags. I 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. I love this Ateco star set and this round set. For bags I use these disposable pastry bags (that you can wash, dry and re-use a dozen or so times). These bags will last you forrrrrever!!!

KITCHEN TORCH

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??

I wish I did more torching in my life, but since I only do the random sweet treat this one is my favorite and works perfectly!

Without all of these things, you run the the risk of the macarons not working and/or looking like the ones pictured. If you need any more recs or have questions, please ask in the comments below — I’m happy to answer!

MERINGUE + MACARONAGE

Two important components to making macarons: your meringue and macaronage technique. I go into detail on both below. Read this well before starting your macarons and reference whilst you’re baking. Master these two techniques and you will be cranking out beautiful macarons in no time!

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.

To check that you’ve whisked enough, dip the whisk attachment deep into the meringue, swirl it around, pull it straight 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.

Good luck and have fun! Every time I make macarons I swear I learn something new about the process…it’s a lot like sourdough baking in that respect. Please reach out in the comments with any questions, hiccups or clarification — we all need more macarons in our lives!! xo

More Yummy Cookie Fun

Grab My Favorite Cookies Tips for Perfect Cookies, this heavenly Chocolate Pavlova, make these Crinkly, Fudgy Brownie Cookies (they’re so good!) or try my favorite, small-batch (one bowl! no rest!) Mega Vanilla Chocolate Chip Cookies!!

Chocolate French Macarons with Marshmallow Filling

Classic chocolate macaron cookie is filled with marshmallow filling. There's an optional (and highly recommended) Mexican hot chocolate glaze to add to the bottom of each macaron cookie — YUM. This is the BEST recipe with heaps of tips for making them perfect every time!

5 from 7 reviews

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Course: Dessert

Cuisine: Macaron Cookies

Keyword: Macarons, Chocolate, Cookies, French Macarons, Marshmallow Filling, Mexcian Hot Chocolatet Glaze

Servings: 42 Macarons

Author: Rebecca Firth

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 Glaze

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

For the French Macaron Cookie

• 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.
• 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.
• 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.
• 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.
• 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.
• 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 Glaze

• 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.

For the Marshmallow Filling + Assembly

• 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.
• 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 in the vanilla and mix for 30 seconds more to evenly distribute the vanilla throughout the marshmallow filling.
• 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). If the torch melted any chocolate, consider putting the macarons back in the freezer to set again.
• 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 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.

Video

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

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!!