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Chocolate French Macarons with Marshmallow Filling and Mexican Hot Chocolate Glaze Recipe

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4 from 13 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://monicarecipes.com/chocolate-french-macarons-with-marshmallow-filling-and-mexican-hot-chocolate-glaze-recipe/