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Chocolate Hostess Cupcake Macarons

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Ingredients

Scale

For the Chocolate Macaron Shells:

  • 1 1/2 cups powdered sugar
  • 1 cup almond flour
  • 2 tablespoons cocoa powder (unsweetened)
  • 3 large egg whites, room temperature
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

For the Chocolate Ganache Filling:

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon unsalted butter

For the Cream Filling:

  • 1/2 cup marshmallow fluff
  • 1/4 cup unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For the Chocolate Glaze:

  • 1/2 cup semi-sweet chocolate chips
  • 2 tablespoons heavy cream

For the White Swirl Decoration:

  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  • Prepare the Macaron Shells:
    • Line two baking sheets with parchment paper or silicone mats. Preheat your oven to 300°F (150°C).
    • Sift together the powdered sugar, almond flour, and cocoa powder into a large bowl to remove any lumps.
    • In a separate bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and gradually add the granulated sugar, beating until stiff peaks form. Add the vanilla extract and mix until combined.
    • Gently fold the dry ingredients into the beaten egg whites in three additions, using a spatula to fold until the batter is smooth and flows like thick lava.
    • Transfer the batter to a piping bag fitted with a round tip and pipe 1-inch circles onto the prepared baking sheets, spacing them about 1 inch apart.
    • Tap the baking sheets gently on the counter to release any air bubbles. Let the macarons sit at room temperature for 30-40 minutes until a skin forms on the surface (you should be able to lightly touch the tops without them sticking to your fingers).
    • Bake the macarons for 15-18 minutes, rotating the pans halfway through baking. Let them cool completely on the baking sheets.
  • Make the Chocolate Ganache Filling:
    • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
    • Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit for 1 minute. Stir until the chocolate is fully melted and smooth. Stir in the butter until glossy. Set aside to cool to a spreadable consistency.
  • Make the Cream Filling:
    • In a mixing bowl, beat the marshmallow fluff, softened butter, powdered sugar, and vanilla extract until light and fluffy.
  • Assemble the Macarons:
    • Once the macaron shells are cool, pipe a circle of the chocolate ganache around the edge of one shell. Fill the center with the marshmallow cream filling.
    • Sandwich with a second macaron shell and press gently. Repeat with the remaining shells.
  • Prepare the Chocolate Glaze:
    • In a microwave-safe bowl, melt the chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth.
  • Decorate the Macarons:
    • Dip the tops of the assembled macarons into the chocolate glaze, allowing the excess to drip off. Place them on a parchment-lined tray and allow the glaze to set.
    • Mix the powdered sugar and milk together to form a thick icing. Transfer to a piping bag with a small tip (or use a ziplock bag with the corner snipped off) and pipe the signature white swirl on top of each macaron to mimic the Hostess Cupcake design.
  • Serve:
    • Allow the macarons to sit in the refrigerator for a few hours or overnight for the flavors to develop fully before serving.

Nutrition

Find it online: https://succulentrecipes.com/chocolate-hostess-cupcake-macarons/