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Chocolate French Macarons with Marshmallow

Decadent Chocolate French Macarons with Marshmallow Bliss

Indulge in Chocolate French Macarons with Marshmallow, a delightful treat perfect for gatherings.
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Prep Time 30 minutes
Cook Time 11 minutes
Resting Time 45 minutes
Total Time 1 hour 26 minutes
Servings: 12 macarons
Course: Dessert
Cuisine: French
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Macaron Shells
  • 1 cup Almond Flour Substitute with finely ground hazelnuts for a unique twist.
  • 1 cup Powdered Sugar Essential for macaron quality.
  • 1 3/4 Cocoa Powder Opt for Dutch-process cocoa for a richer taste.
  • 3 large Egg Whites Using fresh eggs yields the best results.
  • 1/2 cup Granulated Sugar Stick to white sugar to maintain texture integrity.
  • 1/4 teaspoon Cream of Tartar Substitute with lemon juice or vinegar if needed.
For the Marshmallow Filling
  • 1/2 cup Corn Syrup If unavailable, honey or agave syrup can work as substitutes.
  • 2 teaspoon Vanilla Extract Always opt for pure extracts for the best taste.
  • 1/4 teaspoon Salt Balances the sweetness in the filling.
For the Mexican Hot Chocolate Glaze
  • 1 cup Dark Chocolate Feel free to use milk chocolate for a sweeter touch.
  • 1/2 teaspoon Cinnamon Adjust to taste or omit for a milder flavor.
  • 1/4 teaspoon Cayenne Pepper Gives a spicy kick; optional.

Equipment

  • mixing bowl
  • Piping bag
  • electric mixer
  • Baking sheets
  • parchment paper
  • Heatproof Bowl

Method
 

Step‑by‑Step Instructions
  1. Prepare Dry Ingredients: Sift together almond flour, powdered sugar, and cocoa powder into a mixing bowl.
  2. Whip Egg Whites: Beat the egg whites and gradually add cream of tartar until stiff peaks form.
  3. Combine Mixtures: Fold the sifted dry ingredients into the whipped meringue carefully.
  4. Pipe Macarons: Pipe uniform rounds onto baking sheets and let them sit until a skin forms.
  5. Bake: Preheat oven to 320°F and bake for approximately 11 minutes.
  6. Make Glaze: Melt dark chocolate with cinnamon, cayenne, and vanilla; drizzle over cooled macarons.
  7. Prepare Filling: Whisk egg whites, corn syrup, sugar, and cream of tartar over simmering water.
  8. Assemble: Pipe marshmallow filling on one macaron shell and sandwich with another.

Notes

Weigh ingredients for precise measurements; humidity can affect texture. Allow macarons to cool completely before removing them.