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The completed marshmallow-covered macarons being assembled by pressing two cookies together with marshmallow buttercream filling, ready to enjoy!

Hot Chocolate Macarons

Delight in these festive Hot Chocolate Macarons, featuring chewy chocolate shells, fluffy marshmallow buttercream, and decadent chocolate topping with Christmas sprinkles—perfect for cozy holiday gatherings!
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Prep Time 4 days 16 hours
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American
Servings 24 macarons
Calories 6152 kcal

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.
    A sifter releasing almond flour, egg white powder, cocoa powder, and powdered sugar onto a white marble cooktop, ready to be combined for the macaron batter.
  • Beat egg whites in a mixer until fluffy. Add sugar and beat to stiff peaks.
    Egg whites being beaten in a mixer until fluffy, with a light, airy consistency, ready to incorporate the sugar for the macaron meringue
  • Fold meringue into dry ingredients until the batter flows enough to form a figure 8.
    The fluffy meringue being gently folded into the sifted dry ingredients, forming a smooth batter that flows in a figure-8 pattern on the white marble cooktop
  • Pipe batter onto lined trays, tap to remove air bubbles, and let dry for 20 minutes.
    A tray of piped macaron batter resting for 20 minutes on the white marble cooktop, drying before baking
  • Bake at 300°F for 12 minutes. Cool completely before removing from trays.
    The tray of macaron batter in the oven at 300°F, baking for 12 minutes until set and lightly golden.
  • Melt chocolate chips, dip cookie tops, and decorate with sprinkles and mini marshmallows.
    A bowl of semi-sweet chocolate chips melting in the microwave, ready to dip the tops of the macaron cookies.
  • Make frosting by whipping marshmallow cream, butter, vanilla, and powdered sugar. Add heavy cream for consistency.
    Whipping marshmallow cream, butter, vanilla, and powdered sugar in a mixing bowl, adding heavy cream to adjust the frosting consistency for the macaron filling
  • Pipe frosting on one cookie, top with another, and enjoy!
    Dipping the top of each macaron into melted chocolate and decorating with Christmas sprinkles and mini marshmallows, creating a festive topping