Hot Cocoa Macarons
I was a little nervous when I first decided to make these macarons. The last time I made macarons was a couple years ago during a cooking class – meaning I was under the careful supervision of a teacher. So when my co-worker requested these cookies for her birthday almost two years after the originally made them in class, I revisited the recipe with a little trepidation.
Day 5: Hot Cocoa Macarons
The macaron is not a cookie that you can take shortcuts with – believe me, I tried (if their is a shortcut in the kitchen, I’m all for it). So, if your recipe says to sift the flour mixture three times, it’s probably for a good reason. If you are supposed to use eggs at room temperature, you shouldn’t use eggs straight out of the fridge. You get the idea; don’t mess with the technique.
A couple tips that help ensure you bake the perfect macaron shell:
- Use exact measurements. Rather than measuring eggs, measure in 140 grams. Rather in 2 cups of almond flour, use 180 grams. This way you can be as accurate as possible.
- Sift, sift, sift! I cannot emphasize how important it is to sift your flour, sugar and cocoa powder together. Almond flour tends to be slightly more grainy than all-purpose flours, so sifting will not only make sure that you remove all of the larger flour particles, it will help add air to your flour mixture – perfect for those meringue cookies.
- Let it rest. If you are an impatient baker like I am, this part will be hard, but letting your cookies rest before you bake is super important. From all I read, letting your meringue cookies rest allows them to dry out a little. So when you put the cookie in the oven to bake, it has already formed a shell of sorts, rising up and giving the meringue the classic macaron foot.
If you aren’t sure why your macarons aren’t quite shaping up, check out these awesome tips I ran across while researching this recipe. They can really help save you from some major macaron embarrassment.
That said, you can really make your macaron shine by changing up the flavor and color! I wanted a flavor that would remind me of snuggling on cold winter nights, so I decided to make a hot cocoa flavored cookie.
I adapted the same recipe that Hailey posted last year, and it was a huge hit with my coworkers. In fact, some said that these were even better than the store-bought variety or the best they’ve ever tasted! I hope you get to enjoy this macaron recipe!
- 180 G Almond Flour (approx. 2 cups)
- 240 G Powdered sugar (approx. 2 cups)
- 43 G Cocoa (3 Tbsp)
- Pinch of Salt
- 140 G Egg Whites (approx. 4 large eggs), at room temperature
- 1/4 Tsp Cream of Tartar
- 80 G Sugar (6 Tbsp)
- 1/2 Cup Marshmallow Creme
- 1/4 Cup Butter, room temperature
- 1/2 Cup Powdered Sugar
- Sift the almond flour, powdered sugar and cocoa powder several times (three is sufficient) and set aside.
- Combine egg whites (make sure they are at room temperature) and cream of tartar in a stand mixer, and mix until the eggs reach "soft peak stage." Add the sugar and continue to mix until the meringue reaches stiff peak stage. Remove from the stand mixer.
- Sift 1/3 of the dry mixture into your meringue. Fold (do not mix!) the mixture into your egg whites until barely mixed. Repeat with 1/3 of the dry mixture until mixed.
- Spoon batter into a piping bag (or a large ziplock with the end snipped off), and pipe even circles of the batter onto a parchment lined sheet. Let the sheet sit for at least an hour in a cool, dry place.
- Preheat the oven to 350 degrees. Once ready to bake, lower the temperature to 300 degrees, and bake cookies for approximately 15 minutes. Remove from the oven and let rest for 10 minutes before taking off the sheet.
- Combine the marshmallow creme, butter and sugar in a stand mixer and mix until smooth.
- Using a butter knife, add a small dollop of filling onto one macaron cookie and cover with another. Repeat until all cookies are finished.