A classic chocolate French macaron shell filled with a malted dark chocolate ganache filling. The malted milk powder adds that old fashioned malt flavor that really brings out the chocolate flavor and tastes just like a chocolate milk shake! This fool proof chocolate macaron recipe is easy to follow and will impress anyone you make them for!
How to Make the Best Chocolate Macarons
The really cool part about chocolate macarons is that the shell is actually flavored with cocoa powder, instead of a normal shell which is only colored and has no flavor addition. One of the most important things for this macaron recipe is you want to use a high quality dutch-processed cocoa powder.
There are other tips and tricks you should know about when making macarons, especially for the first time! I highly recommend giving this Guide on How to Make Macarons a read through to be as prepared as possible to set yourself up for success!
Other than the shell, the most important part of a really good chocolate macaron recipe is the macaron filling. For our chocolate shells, we fill them with a malted chocolate ganache filling!
Why are macarons better the next day?
When you first bake macaron shells, you'll notice when you eat one as is it can be slightly crisp and have a crunch to it. Macarons should be soft and chewy, not crunchy!
Once the macaron shells are filled, its always best to place them in a sealed container and let them sit in the fridge overnight, or even up to 48 hours. This period of time is called the "maturing" phase of making macarons.
Over this period of time, the moisture from the filling seeps into the macaron and softens the texture of the shell. It also results in a better overall flavor of the cookie itself.
Now obviously this step isn't critical to making macarons, BUT I highly recommend trying one right after you fill it and then trying one after it has matured overnight so you can see the difference!
How to Make a Ganache
But what is a ganache?
This dark chocolate ganache recipe is incredibly simple, and is the filling we'll use for these chocolate macarons! A ganache is technically a glaze, icing, or sauce that is made from combining hot cream with chocolate. A ganache can be used in a variety of ways and can be made to be thinner or thicker depending on what you're going to use it for.
It's all about the chocolate
My rule of thumb is if it uses less than 5 ingredients, you want to source the best quality ingredients possible, because you'll be able to taste the difference if its of lesser quality.
For a really good ganache, you want a really good quality chocolate. The best part of making a ganache is you can use dark, milk, or even white chocolate! Here are some amazing brands with the best high quality chocolate:
- Hu Chocolate
Malted Chocolate Ganache
What makes this ganache better than the original? The addition of malted milk powder! Remember the dark chocolate malted milk ball candies? Or a malted chocolate milk shake?! Do these even exist anymore? Well all of those things get that classic malt flavor from the addition of malted milk powder.
What is malted milk powder?
Malted milk powder is an evaporated powder made from barley, wheat flour, and milk.
You can find malted milk powder at most grocery stores in the baking isle, usually near the flours and/or sweetened condensed milk.
Why add malt to the chocolate ganache
Like most chocolate additions, malted milk powder really amplifies and intensifies the chocolate flavor. For these malted chocolate macarons, we added the malt milk powder to the ganache for an intense chocolate flavor with a milky taste, so basically a chocolate milkshake in macaron form.
For the ganache, you will add the heavy cream to a pot and bring it just to a boil. Then add the malted milk powder and whisk really well to combine it.
Frequently Asked Questions
I do not recommend substituting anything for the cream, the ganache will not be firm enough to be piped into the shells.
The almond meal can only be substituted for almond flour, which is the same thing as almond meal, but it's not blanched so your shells will have a speckled look to them from the almond skin.
The macarons will last about 3-4 days if kept in the fridge in an air tight container.
Yes! Place them in an air tight freezer container with parchment in between the shells if stacking them. They will last in the freezer for about 1 month.
More macaron recipes
Malted Dark Chocolate Macarons
- 120 grams powdered sugar about 1 ¼ cup
- 138 grams almond meal about 1 ⅔ cup
- 8 grams cocoa powder
- 110 grams sugar about ½ cup
- 107 grams egg whites, room temperature about 3 large eggs
- ¼ tsp cream of tartar
Malted Chocolate Ganache
- ¾ cup heavy cream
- ½ cup malted milk powder
- 1 ¾ cup dark chocolate chips
Making the Malted Chocolate Ganache
- In a small pot, add the heavy cream and heat over medium heat for 5 minutes, or until the cream just starts to bubble.
- Remove from the heat and add the malted milk powder. Immediately begin whisking the milk powder into the cream until it is completely dissolved.
- In a medium bowl, add the chocolate chips and pour the hot cream over the top of the chocolate. Let it sit for 1 minute, then use a whisk to stir the ganache and melt the chocolate. Continue whisking until the chocolate is completely melted and combined with the cream. Place the ganache in a mixing bowl and mix with the paddle attachment on medium (speed 3-4) for 1-2 minutes to lighten the ganache and make sure its well mixed.
- Transfer to a bowl and set aside while you make the macaron shells. The ganache will continue to firm up as it sits. Do not put it in the fridge! If it gets too firm before piping, you can whip it again the mixing bowl to loosen it up.
Making the Chocolate Macaron Shells
- In a medium bowl, scale the 138g almond meal, 120g powdered sugar, and 8 grams of cocoa powder. Sift all of them into a larger bowl and discard any large pieces. Set aside.
- In a stand mixing bowl, add the 107g room temperature egg whites and begin whisking on medium speed (speed 3-4) for 1-2 minutes. When the whites get foamy, add the cream of tartar.
- Very slowly, begin adding the 110g sugar by the spoonful, sprinkling it into the whites as they whip. When all of the sugar is added increase the speed to medium high (speed 5-6). Whip for about 6-7 minutes or until stiff peaks form.
- Add the whipped egg whites to a large bowl.
- Add ⅓ of the almond meal/sugar mixture to the whites. Fold very gently with a spatula until combined. The add the next ⅓ and fold to combine. Continue until all of the dry ingredients are incorporated.
- Using your rubber spatula, scrape the batter against the side of the bowl. Every few scrapes, pick up the batter and let it fall into the bowl. The batter should flow slowly in ribbons. Try to make a figure 8 with the batter. If it falls without breaking, its ready!
- Line an upside down pan with parchment paper or silicone baking mat and fill a piping bag and round tip with the batter. Pipe directly over the top of the parchment. When the pan is full, rap and drop the pan on the counter to release any air bubbles. You can use a tooth pick to pop any bubbles that come to the surface.
- Preheat your oven to 300. (If your oven in on the hotter side, lower temperature might be better ie: 275-285)
- Allow the macarons to sit out to dry and form a skin. This can take anywhere from 30 minutes to an hour depending on the level of humidity in your house. They are ready to bake when the shell can be touched without it sticking to your finger or leaving an impression.
- Bake each tray for about 13-14 minutes. The macarons are done baking when you gently touch the top of the shell, it should just barely budge from the foot. Allow to cool completely before filling!
Assembling the Macarons
- Match and line up the shells of the macarons on your surface. Fill a piping bag with the malted ganache filling fitted with a small round tip. Pipe a dollop of the ganache onto one shell and sandwich it with the other shell.
- Place the macarons in an air tight container and place in the fridge overnight for before enjoying for best results!