Chocolate Marshmallow Filled Macaron Recipe

Looking for an easy Chocolate marshmallow filled macaron recipe? Learn how to make Chocolate marshmallow filled macaron using healthy ingredients.


Submitted by guerrerita

Makes 50 servings



Macarons without cream filling! Woooo!

Recipe Ingredients for Chocolate marshmallow filled macaron

225 grams icing sugar
125 grams ground almonds
4 egg whites (left out at room temperature overnight)
30 grams granulated sugar
6 ounces marshmallows
3/4 cup whole milk
3 ounces bittersweet chocolate

Recipe Directions for Chocolate marshmallow filled macaron

  1. On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet. [Note: You only have to draw circles on the parchment paper if you want absolutely even-sized macarons. If you're skilled with piping and don't mind eyeballing the amount of batter per cookie, skip this step.]

  2. Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

  3. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks?the whites should be firm and shiny.

  4. With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and 'flow like magma.' When small peaks dissolve to a flat surface, stop mixing.

  5. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

  6. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

  7. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

  8. Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.

  9. Filling:

  10. Cook the marshmallows, milk, and chocolate in a medium saucepan over low heat, whisking constantly, until melted and smooth, about 4 minutes.

  11. Transfer the mixture to a medium bowl and set inside a larger bowl of ice water. Let stand, whisking often, until cool and thickened, 15 to 20 minutes.

Categories

Dessert

Nutrition Facts
Serving Size 19.0g
Amount Per Serving
Calories
58
Calories from Fat
17
% Daily Value*
Total Fat
1.9g
3%
Saturated Fat
0.5g
3%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
10mg
0%
Potassium
34mg
1%
Total Carbohydrates
9.5g
3%
Dietary Fiber
0.4g
2%
Sugars
7.8g
Protein
1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very low in cholesterol
  • Very low in sodium
  •   Bad points
  • Very high in sugar
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