Hot Chocolate Macarons

The weather outside is frightful, however drink macarons ar absolute to heat your heart – pleasant hearth burning or not.

Hot chocolate and soup ar my 2 favorite atmospheric condition comfort treats. After I see temperatures dropping, I ensure I actually have ingredients obtainable for each drink from scratch and from a mixture, and expect the right chilly evenings to snuggle au courant the couch sipping cocoa from a mug. Marshmallows optional . As we have a tendency to discovered last year tho', I will get a touch over-zealous within the purchase of drink combine, which means it finds its manner into food. My caramel drink brownies were such a success last year, I made a decision to experiment a small amount this year and create drink macarons.

Besides, every season desires a brand new macaron formula. Last year we have a tendency to had punch macarons, next year, we’ll see. I actually have many ideas already, naturally. I am keen on creating themed macarons. Drink macarons incorporate a small amount of drink combine, your favorite quite chocolate in an exceedingly creamy ganache center, and a small little bit of cooked candy. The formula includes ratios for dark and chocolate ganache.

Toasting the candy is optional since not all drink is screw-topped with a cooked candy, however if you would like associate degree excuse to use your room torch, go for it. Once used safely, room torches ar a lot of fun.

In here you can know how to make Hot Chocolate Macarons. Let's read the recipes!

Ingredients :

Shell Ingredients :

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

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
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 egg white

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.