Some desserts feel like tiny celebrations, and these hot chocolate macarons always feel that way to me. They’re delicate, cozy, and instantly festive.
I usually make these when I want something that feels truly special, not just another cookie on the tray.
They take a little patience, but the result always feels worth it. These macarons always bring a sense of holiday magic to the kitchen.
They’re also the perfect pairing for holiday treats like a Mocha Blended or creamy Butter Pecan Ice Cream. Trust me, these macarons will be the star of your dessert table.
What Makes These Hot Chocolate Macarons So Good?
- Almond Flour: Gives the shells their classic delicate texture.
- Powdered Sugar: Creates smooth, refined macaron tops.
- Egg White Powder: Adds stability and structure.
- Egg Whites: Provide lift and lightness.
- Granulated Sugar: Helps create a glossy, stable meringue.
- Cocoa Powder: Brings rich chocolate flavor.
- Marshmallow Cream: Gives the filling that hot-chocolate feel.
- Butter: Adds richness and smoothness to the buttercream.
- Vanilla Extract: Rounds out the sweetness.
- Heavy Cream: Helps achieve a soft, spreadable filling.
- Chocolate Chips: Add a chocolate finish on top.
- Mini Marshmallows: Create the signature hot chocolate look.
- Christmas Sprinkles: Add festive charm.
Hot Chocolate Macarons
Equipment
- KitchenAid mixer or electric mixer
- Rubber Spatula
- Mixing bowls
- Sifter
- Silicone baking mats or parchment paper
- baking tray(s)
- Piping bag with a 1″ round tip
- Microwave Safe Bowl
Ingredients
- For the Cookie:
- 1 1/2 cups powdered sugar
- 1 cup almond flour
- 1 tbsp egg white powder
- 3 egg whites
- 1/2 cup sugar
- 2 tbsp cocoa powder
- For the Marshmallow Buttercream:
- 7 oz tub marshmallow cream
- 2 sticks butter at room temperature
- 1 tsp vanilla extract
- 1 lb powdered sugar
- 2-3 tbsp heavy cream
- For the Topping:
- 1/2 cup semi-sweet chocolate chips
- Christmas sprinkles
- Mini marshmallows
Instructions
- Sift almond flour, egg white powder, cocoa powder, and powdered sugar together; discard chunks.
- Beat egg whites in a mixer until fluffy. Add sugar and beat to stiff peaks.
- Fold meringue into dry ingredients until the batter flows enough to form a figure 8.
- Pipe batter onto lined trays, tap to remove air bubbles, and let dry for 20 minutes.
- Bake at 300°F for 12 minutes. Cool completely before removing from trays.
- Melt chocolate chips, dip cookie tops, and decorate with sprinkles and mini marshmallows.
- Make frosting by whipping marshmallow cream, butter, vanilla, and powdered sugar. Add heavy cream for consistency.
- Pipe frosting on one cookie, top with another, and enjoy!
Nutritional Info:
| Calories | 6152kcal |
| Cholesterol | 45g |
| Sodium | 38g |
| Fat | 13g |
| Protein | 2g |
| Fiber | 1g |
Why These Never Last on the Dessert Table
These macarons disappear quickly because they’re rich but light. One bite always leads to another.
I like that they feel indulgent without being overwhelming. The balance is just right.
They also store well once filled, which makes them great for planning ahead.
These Are Some of The Must Try!
Conclusion
Hot chocolate macarons are delicate, festive, and full of warmth. They feel like a winter treat in cookie form.
The combination of cocoa shells and marshmallow filling always feels comforting.
I love how much care goes into them and how special they feel in return.
When I want a dessert that truly feels like the holidays, this is always my choice.
