Peppermint Hot Cocoa Macarons (can be made vegan, too)!
These gluten and dairy free bite-size cuties are literally Peppermint Hot Cocoa in macaron from. I'm absolutely in love with these mini macarons not only because of the peppermint hot cocoa flavor, but the fact that there's no fussy meringue you need to temper, whip and toast. Just smushed marshmallows melted together and lightly toasted, with a generous drizzle of chocolate glueing them to the macarons.
TIPS AND TRICKS:
Precision is key to perfect macarons. Be sure to weigh the ingredients precisely and accommodate extraneous factors, like humidity and oven temp.
If not making these vegan, you can use my 3-ingredient paleo marshmallow recipe!
Follow the step-by-step directions to make meringue. You want to fold in the almond mixture until you can lift the spatula and ribbon a figure 8 with the batter.
After piping into rounds, let the shells dry until a film forms on top. You should be able to brush the shells without them being tacky - this can take 20 minutes to 1.5 hours, depending on the humidity of your kitchen. Be patient, and don’t cheat! If your macarons won’t form a skin, then try placing them under the hood fan (on low speed) until fully dry.
Tag @cleaneatsfactory on Instagram if you make these!
Peppermint Hot Cocoa Macarons
Ingredients
- 2 egg whites ** (see notes for vegan option)
- ¼ cup granulated sugar
- 1 cup powdered sugar
- ¾ cup almond flour
- 2 tablespoons cocoa powder
- Marshmallows, cut in half
- 1/4 cup chocolate chips, melted
- 2 Peppermint Candy Canes, crushed
Instructions
- Sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
- Whip the egg whites (or aquafaba) with a pinch of salt or cream of tarter (optional, for additional stabilization) on medium-high until soft peaks form. They should begin to look foamy and white, then add a tablespoon of the granulated sugar. Add a tablespoon at a time (four tbsp total) until stiff peaks form. The whipped product should be glossy, fluffy, and opaque.
- Gently fold the dry ingredients into the whipped egg white or aquafaba. Careful not to overmix - the final batter should look like wet sand and leave a thick ribbon trail that can form a figure 8 when the batter is falling off the spatula. Keep in mind the batter will be further worked when put into a piping bag.
- Transfer to a piping bag and pipe dollops of the batter onto a baking sheet with parchment paper. You can make these as big or small as you want - I'd recommend about 3/4 in to 1 in circle for mini-sized sandwiches.
- Tap the pan on the counter several times. Then, leave the macarons to develop shells (dry to the touch) for 15 to 45 minutes (depending on the humidity of your kitchen). Meanwhile, preheat the over to 300 F.
- Once the macarons are dried, bake for 13-16 minutes. Let the macarons cool completely before you peel them off the parchment paper - they'll be very soft out of the oven, then harden upon cooling. They should easily peel off once completely cool.
- Drizzle some melted chocolate and the macaron tops and sprinkle with crushed candy canes.
- Smush together a bunch of the halved mini marshmallows to the size of a macaron shell. Place on the bottom macaron shell and use a blowtorch to slightly toast them. Then, drizzle a little bit of the melted chocolate on top to seal the macaron sandwich. Let them chill in the fridge for 30 minutes.
Notes:
Instead of egg white, use 1/2 cup aquafaba (about the amount you'll get from a can of chickpeas) reduced to 1/4 cup over low-medium heat on the stovetop. Make sure the aquafaba is cooled completely before whipping. Add a pinch of salt or cream or tarter for stability.