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This post is all about Christmas Macarons.
When it’s cold outside and you’re curled up with a mug of cocoa, nothing completes the moment quite like these Hot Cocoa Macarons — delicate chocolate almond shells filled with fluffy marshmallow buttercream and rich chocolate ganache.
They’re soft, chewy, and taste exactly like a sip of hot cocoa in cookie form.
Whether you’re baking for Christmas parties, cozy winter nights, or Pinterest-worthy dessert boards, these macarons are the definition of holiday comfort with Parisian flair.
🎄 Why You’ll Love These Hot Cocoa Macarons
- Rich cocoa flavor: Deep chocolate shells with a creamy, marshmallowy center.
- Visually stunning: Glossy brown shells dusted with cocoa powder — gorgeous for photography.
- Make-ahead friendly: Macarons improve in flavor after resting 24 hours.
- Gift-ready: Pack them in tins or tie with ribbon for the sweetest edible present.
- Pinterest-perfect: Soft, neutral tones fit every cozy winter aesthetic.
🍫 Ingredients (Makes 20 macarons / 40 shells)
For the Chocolate Macaron Shells
| Ingredient | U.S. Measurement | Metric |
|---|---|---|
| Egg whites (aged overnight) | 3 large (≈ ⅓ cup) | 100 g |
| Granulated sugar | ½ cup | 100 g |
| Almond flour (finely ground) | 1 cup | 100 g |
| Powdered sugar | ¾ cup | 100 g |
| Unsweetened cocoa powder | 2 Tbsp | 15 g |
| Salt | pinch | — |
| Vanilla extract | ¼ tsp | 1 ml |
For the Marshmallow Buttercream
| Ingredient | U.S. Measurement | Metric |
|---|---|---|
| Unsalted butter (softened) | ½ cup (1 stick) | 115 g |
| Powdered sugar | 1 ½ cups | 180 g |
| Marshmallow fluff | ½ cup | 120 g |
| Heavy cream (or milk) | 1–2 Tbsp | 15–30 ml |
| Vanilla extract | ½ tsp | 2 ml |
Optional Chocolate Ganache Layer
| Ingredient | U.S. Measurement | Metric |
|---|---|---|
| Dark chocolate (chopped) | 3 oz | 85 g |
| Heavy cream | 3 Tbsp | 45 ml |
| Butter | ½ Tbsp | 7 g |
🧁 Equipment
Kitchen scale • Electric mixer • Fine mesh sieve • Piping bags with round tip • Silicone baking mats • Baking sheets • Cooling rack
🎅 Step-by-Step Instructions
Step 1: Prep
Clean mixing bowls with vinegar to remove any grease. Line baking sheets with parchment or silicone mats.
Step 2: Sift the Dry Ingredients
Sift almond flour, powdered sugar, cocoa powder, and salt together twice to remove lumps. This ensures smooth, shiny shells.
Step 3: Make the Meringue
Beat egg whites until foamy. Slowly add granulated sugar while beating on medium-high speed until stiff, glossy peaks form (about 5–7 minutes).
Add vanilla extract and mix for 10 seconds to incorporate.
Step 4: Macaronage (Fold the Batter)
Add half the dry mixture to the meringue, folding gently with a spatula. Add the rest and continue folding until the batter flows like thick lava — ribbons should slowly dissolve back into the bowl within 10 seconds.
Step 5: Pipe & Rest
Transfer to a piping bag fitted with a round tip. Pipe 1-inch (2.5 cm) rounds onto your mats, spacing about 2 inches apart.
Tap trays to remove air bubbles and pop any visible ones with a toothpick.
Let rest 30–45 minutes, until the tops feel dry to the touch. This forms the macaron “feet” during baking.
Step 6: Bake
Bake at 300 °F / 150 °C for 12–14 minutes, rotating halfway through.
You’ll know they’re ready when they rise and the tops no longer wobble.
Cool completely before removing — warm shells can crack.
Step 7: Make the Marshmallow Buttercream
- Beat butter for 2 minutes until creamy.
- Add powdered sugar, one-third at a time, mixing well.
- Add marshmallow fluff, heavy cream, and vanilla extract; beat until light and fluffy (2–3 minutes).
If it’s too stiff, add another teaspoon of cream.
Step 8: Make the Chocolate Ganache (Optional)
Heat heavy cream until simmering, then pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Add butter for shine. Cool until thickened but spreadable.
Step 9: Assemble
Match similar-sized shells. Pipe a ring of marshmallow buttercream around the edge and fill the center with ganache (if using).
Top with a second shell, pressing gently.
For that cozy cocoa look, dust the tops lightly with cocoa powder or powdered sugar.
Refrigerate 24 hours before serving — the flavors deepen and the texture becomes perfectly chewy.
🍬 Decoration Ideas for Perfect Cookies
- Mini Marshmallow Garnish: Press one mini marshmallow into the buttercream before topping.
- Drizzle & Sprinkle: Drizzle with melted chocolate and sprinkle crushed candy canes for a peppermint twist.
- Cocoa Dusting: Lightly dust tops with cocoa powder for a rustic look.
- Gold Shimmer: Brush edible gold for New Year’s-ready sparkle.
- Gift Box Stack: Place three macarons in clear boxes tied with twine — gorgeous for Pinterest photos.
☕ Flavor Variations
- Peppermint Hot Cocoa Macarons: Add ¼ tsp peppermint extract to buttercream.
- Salted Caramel Hot Cocoa: Drizzle salted caramel over the filling.
- Mocha Macarons: Add ½ tsp espresso powder to the shell batter.
- Mexican Hot Chocolate: Add a pinch of cinnamon and chili powder to shells.
- White Hot Chocolate: Use white chocolate ganache instead of dark.
🎁 Gifting & Storage
| Method | Duration | Notes |
|---|---|---|
| Unfilled shells | 3 days | Airtight container, room temperature |
| Filled macarons | 4–5 days | Refrigerate; bring to room temp before serving |
| Freezer | Up to 2 months | Layer with parchment; thaw overnight |
| Gifting | 1–2 days | Store in boxes or tins, cool place |
💬 FAQ
Q: Can I skip the ganache?
A: Yes — just use marshmallow buttercream for a lighter texture.
Q: How do I make the shells shinier?
A: Sift dry ingredients twice and avoid overmixing your batter.
Q: Can I use Dutch-process cocoa?
A: Yes! It adds richer color and deeper flavor.
Q: Can these be made nut-free?
A: Substitute finely ground sunflower seed flour for almond flour.
Q: Can I make them ahead?
A: Yes — they taste better after resting 24 hours!
💖 Final Thoughts
These Hot Cocoa Macarons are everything winter baking should be — cozy, chocolatey, and full of joy. The combination of crisp shells, creamy ganache, and marshmallow filling tastes like your favorite mug of cocoa — only fancier.
So preheat the oven, dust your shells with cocoa, and treat yourself to a little Paris-meets-Christmas comfort. Because when it’s cold outside, there’s nothing sweeter than baking warmth into every bite.
