Mexican Hot Cocoa Macarons

Originally, I wanted to make this post about making my boyfriend a tie blanket for Valentine’s Day. But, seriously, how easy are those things? All I did was buy two types of fabric, match them up, snip and tie. Voila. Bada-bing, bada-boom, doneso. But then I decided to include something else in the present, something a little more Macaron Queen – esque. And now, here I am with a fun macaron recipe to share. These are to DIE FOR. And they turned out the perfect consistency.

The funny thing about these macarons is that my boyfriend was looking through my cookbook the other day. When we sat down the book to a random page, it happened to land on a recipe for “Mexican Macarons,” which he playfully took offense to given that he himself is Mexican. So, naturally, I had to make them and give them to him for Vday. But in my world, they should be named “Mexican Hot Cocoa Macarons.”

Mexican Hot Cocoa Macarons with Cinnamon Buttercream Filling

Cookie recipe: Macarons & More, Filling recipe: my own



For the Cookie:

  • 1 C powdered sugar
  • 1/2 C almond flour
  • 2 Tbs unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 2 egg whites at room temp (I put mine out at least an hour or two before baking)
  • 1/4 C granulated sugar

For the Filling:

  • 3/4 C powdered sugar
  • 1/2 stick of butter (softened)
  • small dash of ground cayenne pepper
  • 1/2 tsp of ground cinnamon


For the cookies:

1. Pre-heat oven to 350 and line a cookie sheet with wax paper (I like to trim mine down to perfect size)

2. Combine the powdered sugar, almond flour, cocoa and cinnamon in a food processor (or because I’m a college student I used a blender) and blend until mixed. Then sift into a mixing bowl.

3. Next, beat the egg whites in a bowl until frothy. Gradually add the sugar with the beater on high and beat until stiff peaks.

4. Add half the flour mixture into the egg mixture and stir with a spatula about 12 times. Add the rest and stir with the spatula about 15 more times (mine took a couple extra strokes) to fully combine the wet and dry ingredients.

5. Transfer the cookie mixture into a pipping bag with a round tip. Pipe the mixture onto the cookie sheet into 1-inch diameter cookies. Mine aren’t perfect, but I find the best ones come out when I don’t move the pipping bag as much when creating the circles.

6. Set the cookies aside and wait until the tops of the meringue are dry to touch (nothing should be sticky on top, but it should still be soft).

7. Back the cookies for 13-15 minutes. After baking, the meringues will stick to the cookie sheet. Take a spray bottle and spray water underneath the wax paper to peel off the cookies.

For the filling:

1. Beat all ingredients together on medium until desired consistancy

2. Spread filling onto cookies and match same size cookies for the perfect sandwich size.



2 thoughts on “Mexican Hot Cocoa Macarons

  1. This is such a wonderful recipe idea– these macarons look so good and I can’t wait to try them!! 🙂
    Keep up the good work!
    Love, Isabella


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