The first snowfall always brings a little magic to the kitchen. This year, it inspired me to create these Hot Chocolate Macarons—delicate, chewy shells filled with a rich, velvety hot chocolate ganache. Each bite feels like sipping a warm cup of cocoa by the fire, complete with a hint of marshmallow sweetness. If there’s ever been a cookie to embody the holiday season, this is it.
What makes this recipe special? It’s all about the ganache. Made with real chocolate and a touch of cream, it captures the cozy essence of hot cocoa. Add a sprinkle of crushed candy canes or a dusting of cocoa powder on top for a festive twist. These macarons are surprisingly simple once you’ve mastered the art of folding the batter—a technique that might feel tricky at first but is so rewarding when you see those perfect feet rise in the oven.
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 and your Instagram feed.
Christmas baking is all about creating moments to savor, and these macarons are the perfect mix of elegance and nostalgia.
Why I Love This Recipe (And You Will Too):
- The ganache is pure indulgence: rich, creamy, and tastes like melted chocolate heaven.
- Macarons are a showstopper dessert that impresses every time.
- Perfect for gifting or pairing with other festive holiday treats.
- They’ve become a yearly family tradition, and I know they’ll bring joy to your home too!
Let me know how your macarons turn out—and feel free to share your festive spins on the recipe in the comments! Happy baking!
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 Figures:
| Calories | 6152kcal |
| Cholesterol | 45g |
| Sodium | 38g |
| Fat | 13g |
| Protein | 2g |
| Fiber | 1g |
