Hot Chocolate Macarons

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg white
  • 110 g Egg whites

• Baking & Spices

  • 150 g Almond flour
  • 3 oz Dark or milk chocolate
  • 150 g Granulated sugar
  • 1/4 cup Granulated sugar
  • 15 g Hot chocolate mix
  • 135 g Powdered/confectioners sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 oz Heavy cream

• Liquids

  • 30 g Water

Found on goodiegodmother.com

Description

Directions

• 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 confectioners 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 youve 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 arent 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 doesnt 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.