If you’ve ever dreamed of combining the delicate elegance of French macarons with the cozy warmth of Mexican hot chocolate, then you are in for a real treat with this Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe. This recipe takes the classic chocolate macaron and elevates it with a fluffy marshmallow center and a rich, spiced glaze that perfectly balances sweet, smoky, and a hint of heat. Whether you’re making them for a special occasion or simply to satisfy a sweet craving, these macarons bring both sophistication and playful comfort to the table.
Ingredients You’ll Need
These ingredients are simple yet crucial for achieving the perfect balance of texture, flavor, and appearance in your macarons. Each element plays a key role: from the satisfaction of crispy yet chewy shells to the luscious creaminess of the marshmallow filling and the unforgettable zing of the Mexican hot chocolate glaze.
- Powdered sugar: Helps create the smooth, glossy surface of the macaron shells and adds sweetness.
- Almond flour: Provides the signature nutty flavor and delicate structure unique to French macarons.
- Unsweetened cocoa powder: Adds deep chocolate complexity and rich color for chocolaty indulgence.
- Egg whites: Essential for the meringue base, ensuring airiness and the perfect macaron texture.
- Cream of tartar: Stabilizes the egg whites to achieve stiff peaks for sturdy shells and fluffy marshmallow.
- Granulated sugar: Sweetens and strengthens meringues, both in the cookies and marshmallow filling.
- Dark chocolate: For the Mexican chocolate glaze that coats the bottom of each macaron, adding richness and spice.
- Cinnamon and cayenne: Bring a warm, spicy kick that elevates the glaze beyond typical chocolate toppings.
- Vanilla extract: Adds a sweet, aromatic depth to both the glaze and marshmallow filling.
- Corn syrup: Ensures the marshmallow filling stays smooth and luscious.
- Sea salt: Balances the sweet components perfectly, enhancing all the flavors.
How to Make Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
Step 1: Prepare the Macaron Shells
Start by carefully sifting and blending your powdered sugar, almond flour, and cocoa powder to ensure a fine, uniform mixture. This step guarantees the perfect smooth texture for the shells. Whip your egg whites with cream of tartar until you reach stiff, glossy peaks—this is the secret to those gorgeous, airy macaron shells. Gently fold in the dry ingredients in batches, folding just enough to retain that airy quality but ensuring even distribution to prevent any dense pockets.
Step 2: Pipe and Rest the Shells
Using a pastry bag, pipe perfect circles onto parchment-lined baking sheets. The size should be about a nickel, spaced generously apart because the batter will spread a bit. Gently tap the pans to release air bubbles and pop any stubborn ones with a toothpick. Here’s the magic moment: let your macarons rest until they develop a firm, dry “skin” on top, which prevents cracking and helps them rise beautifully during baking. This resting period will feel like a small pause, but it’s key to getting that smooth, shiny finish.
Step 3: Bake to Perfection
Bake your macarons at a moderate 320°F (160°C) for just about 11 minutes. Watch carefully to make sure they don’t brown or darken—perfect macarons come out pale yet firm, with a delicate “foot” at the base. Once baked, cool them completely so they’re ready for their decadent toppings and fillings.
Step 4: Make the Mexican Hot Chocolate Glaze
Melt dark chocolate gently over simmering water with cinnamon, cayenne, and vanilla to create a rich, spiced glaze with a subtle kick. This glaze is what sets this Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe apart—a beautiful balance of tradition and bold flavor. Carefully spread a thin layer on the flat side of each macaron and freeze briefly to set the chocolate before filling.
Step 5: Whip Up the Marshmallow Filling
Create a dreamy marshmallow filling by whisking egg whites, sugar, corn syrup, cream of tartar, and a touch of salt over simmering water until warm and smooth. Then beat it to shiny, stiff peaks in your stand mixer and fold gently in vanilla. This fluffy, glossy filling is pure cloud-like delight and the perfect soft contrast to the crisp shells.
Step 6: Assemble Your Macarons
Pipe a portion of marshmallow onto the glazed bottom shells, then torch the tops of half the marshmallow-topped macarons for a hint of caramelized goodness. Carefully sandwich each one with the plain bottom shell and the marshmallow-topped shell. Chill them in the fridge to set and marry the flavors—this step really lets the marshmallow and glaze develop into something spectacular.
How to Serve Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
Garnishes
For a truly show-stopping plate, sprinkle your macarons with a light dusting of cocoa powder or edible gold dust for an elegant sparkle. A tiny pinch of flaky sea salt atop the marshmallow adds a surprising pop of flavor, perfectly enhancing the sweet-and-spicy glaze.
Side Dishes
This dessert pairs beautifully with a cup of freshly brewed coffee, a robust black tea, or even a frothy Mexican hot chocolate for a layered, thematic experience. For brunch or special occasions, try serving these macarons alongside fresh berries or a drizzle of raspberry coulis for a tart contrast that brightens every bite.
Creative Ways to Present
For a festive touch, stack these macarons in a decorative tower or arrange them on a rustic wooden board accented with cinnamon sticks and star anise pods. Offer small tasting spoons of additional marshmallow filling or the glaze on the side to allow guests to customize their sweetness. Ice cream sandwiches made by gently squishing a scoop of vanilla bean between two macarons are another delightful twist!
Make Ahead and Storage
Storing Leftovers
Store your assembled macarons in a single layer within an airtight container in the refrigerator. This keeps the marshmallow filling and chocolate glaze fresh and prevents the delicate shells from becoming too soft or stale. They’re best enjoyed within 3 to 4 days for optimal flavor and texture.
Freezing
You can freeze these macarons either fully assembled or just the shells. Wrap each layer carefully in plastic wrap and place them in an airtight container or freezer-safe bag. When you’re ready to enjoy, thaw them overnight in the fridge to maintain their delicate texture without sogginess—a great option for prepping ahead of parties or special celebrations.
Reheating
If you want to slightly soften the chocolate glaze or refresh the toasted marshmallow flavor, briefly use a kitchen torch or warm the macarons in a low oven (about 200°F/95°C) for just a couple of minutes. Avoid microwaving, as it can make the shells chewy or cause the marshmallow to melt unevenly.
FAQs
Can I make these macarons without the Mexican hot chocolate glaze?
Absolutely! While the glaze adds an amazing depth of flavor and flair, the macarons and marshmallow filling alone are delicious. You could also try a simple chocolate ganache or leave them plain for a lighter option.
Are the macarons gluten-free?
Yes! Since this recipe uses almond flour instead of wheat flour, it is naturally gluten-free, making it suitable for many dietary preferences.
What’s the best way to achieve the perfect macaron “foot”?
Properly drying your piped shells before baking is key. Let them sit until the top forms a dry skin and doesn’t stick to your finger. Also, folding the batter just enough to maintain air but still be smooth will help create that signature foot.
Can I substitute the marshmallow filling with buttercream?
You can, but the marshmallow filling gives a unique flavor and texture contrast that’s essential to this recipe. Buttercream will be richer and heavier, changing the lightness of the treat.
Is it necessary to use a kitchen torch for browning the marshmallow topping?
While the torch adds a beautiful caramelized flavor and visual appeal, it’s optional. You can also serve the macarons without browning or try a quick broil in the oven, watching carefully to prevent burning.
Final Thoughts
Creating the Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe is such a rewarding experience that combines artistry with flavor mastery. From piping those delicate shells to savoring the final rich and spicy bite, each step is a celebration of great taste and joyful baking. I can’t wait for you to try this recipe yourself and watch as it becomes a beloved favorite in your dessert lineup!
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Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe
Delight in these classic French Chocolate Macarons filled with a fluffy marshmallow filling and optionally enhanced with a rich Mexican hot chocolate glaze. This recipe provides detailed steps and tips to achieve perfectly smooth and delicate macarons with a sweet and slightly spicy finishing touch. Ideal for dessert lovers who appreciate intricate baking with a gourmet twist.
- Total Time: 1 hour
- Yield: 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 g egg whites (roughly 4 large egg whites)
- 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
- 1/2 teaspoon real vanilla extract
- 1/4 teaspoon cayenne pepper
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
- Prepare Macarons Mixture: Cover baking sheets with parchment paper and fit a round pastry tip into a pastry bag placed in a tall glass for easy filling. In a food processor, combine half the powdered sugar, almond flour, remaining powdered sugar, and cocoa powder. Pulse until fully combined and no almond flour bits remain. Sift the mixture and discard any large bits. Set aside.
- Make the Meringue: In a clean, dry stand mixer bowl fitted with the whisk attachment, whisk egg whites with cream of tartar on medium speed until frothy. Gradually add granulated sugar and increase speed to high. Whisk until stiff, glossy peaks form that stand when the whisk is inverted, with the tip just shy of 12 o’clock. Texture should be smooth to the touch.
- Combine Dry Ingredients with Meringue: Sift the dry mixture over the meringue in three batches, folding carefully between each until fully incorporated. Perform 20-25 gentle folds until the batter slowly slumps from the sides of the bowl. Scrape batter from sides and fold again 3-4 times to achieve the right consistency.
- Pipe the Macarons: Transfer mixture into the prepared pastry bag. Pipe small circles (size of a nickel) onto parchment-lined sheets, spacing 1 1/2 to 2 inches apart. Tap trays on the counter several times to release air bubbles and pop any remaining bubbles with a toothpick. Let rest for 20-45 minutes until the tops are matte and dry to the touch.
- Bake Macarons: Preheat oven to 320°F (160°C). Bake macarons for 11 minutes, or until they easily lift from parchment without discoloration or browning. Cool completely before adding fillings or glaze.
- Prepare Mexican Chocolate Glaze: In a heat-safe bowl over a saucepan of simmering water (double boiler), melt dark chocolate with vanilla, cinnamon, and cayenne. Stir frequently until smooth and melted. Remove from heat and place on a towel to cool, stirring occasionally. When cool, gently spread glaze on the bottom of each macaron. Place glazed side up on a tray to set. To speed setting, chill in freezer for 5 minutes. Do not add filling until glaze is firm.
- Make Marshmallow Filling: In a clean stand mixer bowl, combine egg whites, granulated sugar, corn syrup, cream of tartar, and salt. Place bowl over simmering water, whisking continuously until mixture is opaque, frothy, sugar is dissolved, and warm to the touch. Transfer bowl to stand mixer and whisk on medium-high until stiff, glossy peaks form and mixture has cooled (3-5 minutes). Add vanilla and mix briefly to combine.
- Assemble Marshmallow Filling and Macarons: Divide marshmallow filling between two pastry bags: one with star tip and one with round tip. Pipe marshmallow onto half the macarons with star tip, then brown the peaks lightly using a kitchen torch on selected macarons. If torch melts any glaze, chill again to set. Pipe dollops of marshmallow with round tip onto plain macarons and sandwich with torched macarons. Chill assembled macarons in a single layer, airtight, in the refrigerator to set.
Notes
- Use fresh, room temperature egg whites for best meringue results.
- Humidity affects macarons; resting time before baking may vary from 20 to 45 minutes.
- Ensure equipment and bowls are spotless and dry for meringue success.
- Do not overbake macarons to avoid hard or cracked shells.
- Mexican chocolate glaze adds a spicy, flavorful twist but is optional.
- Use a kitchen torch carefully to brown marshmallow without melting chocolate glaze.
- Store macarons in a single layer in an airtight container in the refrigerator for best freshness.
- Prep Time: 45 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
