Hot Chocolate Macarons #cookies #desserts

Hot cocoa and soup are my two most loved chilly climate solace treats. When I see temperatures dropping, I ensure I have fixings close by for both hot cocoa starting with no outside help and from a blend, and trust that the ideal crisp nighttimes will cuddle up on the lounge chair tasting cocoa from a mug. Marshmallows discretionary.

I have a couple of thoughts as of now, normally. I love making themed macarons. Hot cocoa macarons consolidate a touch of hot cocoa blend, your preferred sort of chocolate in a velvety ganache focus, and a modest piece of toasted marshmallow. The formula incorporates proportions for dim and milk chocolate ganache.

You just need to make a modest quantity of the marshmallow icing to fill the macarons, so on the off chance that you'd like to take an alternate way, get a touch of marshmallow cushion at the store. It will likewise toast like the marshmallow icing, and you'll spare a couple of minutes.

Also try our recipe Salted Caramel Praline Macarons

Hot chocolate macarons incorporate a bit of hot chocolate mix, your favorite kind of chocolate in a creamy ganache center, and a tiny bit of toasted marshmallow.

Ingredients
Shell Ingredients:

150 g almond flour
135 g powdered/confectioner's sugar
15 g hot chocolate mix
150 g granulated sugar
30 g water
110 g egg whites divided

Filling:

3 ounces dark or milk chocolate
1-2 ounces heavy cream use 1 if making milk chocolate ganache, 2 for semi sweet or dark chocolate ganache
1 egg white
1/4 cup granulated sugar
1/2 tsp vanilla extract

Instructions

Make the ganache by combining the chocolate and heavy cream, by weight in a microwave safe bowl. Melt together one minute at 70% power and stir. Add additional 30 second intervals as needed until you ganache is smooth and shiny. Set aside.
Sift together the almond flour, hot chocolate mix, and confectioner's sugar into a mixing bowl. Top with 55 g egg whites. Do not mix. Set aside.
In the bowl of your stand mixer fitted with your whisk attachment, place the other 55g egg whites.
In a small saucepan fitted with a candy thermometer, combine the granulated sugar and water over medium heat, stirring constantly until the sugar dissolves. Bring the mixture up to soft ball stage (235 F/112 C) over medium high heat. When it is about 5 degrees away from the soft ball stage, start whisking your egg whites on medium speed until frothy. Once the sugar has reached soft ball stage, immediately remove from the heat, increase your mixer speed to high, and carefully drizzle in the sugar syrup, avoiding the sides of your bowl as much as possible. Continue whisking until you've reached a soft peak.
Dump in the almond meal mixture and fold it into the egg whites until the mixture is homogeneous and looks like slow moving lava. Be careful not to over mix.
Place the mixture into a piping bag fitted with a round tip and pipe onto parchment paper or silicone mat lined baking sheets. Set aside.
Heat your oven to 300 F.
Bake the sheets one at a time for 15-17 minutes until the shells easily lift off the parchment or baking mat but aren't colored around the edges. Remove from the oven, allow to set on the pan 5 minutes before transferring to a wire rack to cool completely.
To make the marshmallow frosting, combine the egg white and sugar in a clean stand mixer bowl and place over a small pot of simmering water. Make sure the bottom of the bowl doesn't touch the water. Stir constantly until the sugar has dissolved and then transfer to your mixer and beat on high with the whisk attachment about 5 minutes until white and fluffy. Stir in the vanilla and use immediately.
When the shells are cooled, pair them together. Pipe a bit of marshmallow filling in a ring on one side of the macaron, toast with your kitchen torch, then fill the center with ganache. Top with the second macaron.
Allow the macarons to rest in the refrigerator in an airtight container for 24 hours before serving (ideally). Remove from the refrigerator a few minutes before eating to allow the filling to soften.