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

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 2 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


For the Macarons

For the Mexican Chocolate Glaze

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


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. 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.


Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo