These dark chocolate malt macarons have a malted chocolate ganache filling that tastes just like a chocolate milkshake!
Why You'll Love This Recipe
- These macarons are filled with a malted dark chocolate ganache that tastes just like a chocolate milkshake.
- A fun twist on a classic chocolate French macaron.
- They are sure to impress for any birthday celebration, bridal shower, or other special occasion!
What is Malted Milk Powder
Malted milk powder is an evaporated powder made from barley, wheat, and milk that's used primarily in old-fashioned milkshakes!
You can find it at most grocery stores in the baking aisle, near the sweetened condensed milk. You can also find it online or on Amazon!
Ingredients Notes and Substitutions
Cocoa powder: Dutch-process cocoa powder is recommended because it gives the macarons the best chocolate flavor and a distinct dark color.
Chocolate chips: This recipe calls for dark chocolate chips, and should not be substituted, otherwise the ganache will have the wrong consistency.
Malted milk powder: This is essential to give the ganache a malted flavor. You can leave it out if desired!
Egg whites: When making macarons, egg whites should always be fresh and never from a carton.
Almond meal: Blanched super-fine almond meal is preferred for the smoothest shell!
Find the full list of ingredients, measurements, and instructions in the recipe card below!
Step 2: Melt the chocolate chips. Pour the hot cream over the chocolate chips and stir to combine. (image 2 below).
Step 3: Cool the ganache. Once the chocolate chips are completely melted and emulsified in the cream, the ganache will look smooth, shiny, and dark in color.
Pour it into a mixing bowl and whip with the paddle until it's completely combined and lighter in color. Then transfer the ganache to a clean bowl and set it aside to cool at room temperature (image 3 below).
Step 4: Sift the dry ingredients. Sift the almond meal, powdered sugar, and cocoa powder into a bowl and then set it aside.
Step 5: Make the meringue. Whip the egg whites and sugar to stiff peaks. Then Mix the dry ingredients into the whites in three parts, folding with a rubber spatula until just combined (image 5 below).
Step 6: Deflate the batter. Mix and scrape the batter against the sides of the bowl until you can draw a figure 8 (image 6 below).
Step 7: Pipe, rest, and bake! Pipe the macaron batter onto a Silpat-lined baking sheet. Gently tap the sides of the pan on the counter to release any air bubbles, which you can pop with a toothpick. Let the shells rest at room temperature until they form a skin, then bake (image 7 above).
Step 8: Fill with ganache. Let the baked macaron shells cool on a wire rack, then pair them up with like-sizes. Pipe the malted ganache onto the center of half of the shells, sandwiching the filling with the other half (image 8 above). Let the macarons mature in an airtight container in the fridge overnight to soften, then enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Mature the cookies overnight. This allows the moisture in the filling to seep into the shell, making them softer, chewier, and more flavorful!
No, you need to use heavy cream otherwise it will not have the right consistency!
Once assembled, store the chocolate macarons in an airtight container in the fridge for 4-5 days. When ready to serve, let them come to room temperature and soften.
To freeze, place the macarons in an airtight container with parchment in between stacks and place them in the freezer. They will stay fresh for up to 1 month.
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Dark Chocolate Malt Macarons
- 1 ⅔ cups blanched almond meal
- 1 ¼ cups powdered sugar
- 1 tablespoon unsweetened cocoa powder
- ½ cup granulated sugar
- 3-4 large egg whites room temperature
- ¼ teaspoon cream of tartar
Malted Chocolate Ganache
- ¾ cup heavy whipping cream
- ½ cup malted milk powder
- 1 ¾ cup dark chocolate chips
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. Whisk in the malted milk powder until completely dissolved.¾ cup heavy whipping cream, ½ cup malted milk powder
- Pour the hot cream over a bowl of chocolate chips. Let sit for 1 minute, then stir to emulsify. Transfer the ganache to a mixing bowl and mix with the paddle attachment on medium speed for 1-2 minutes, until lightened in color. Transfer it to a bowl and set aside to cool to room temperature.1 ¾ cup dark chocolate chips
Chocolate Macaron Shells
- Sift together the almond meal, powdered sugar, and cocoa powder. Set aside.1 ¼ cups powdered sugar, 1 ⅔ cups blanched almond meal, 1 tablespoon unsweetened cocoa powder
- Add the room-temperature egg whites to a bowl of a stand mixer. Whip the egg whites on medium speed for 1-2 minutes, until white and foamy, then add the cream of tartar.3-4 large egg whites, ¼ teaspoon cream of tartar
- Slowly add in the granulated sugar and then increase the speed to medium-high. Mix for 7-8 minutes, or until stiff peaks form.½ cup granulated sugar
- Use a rubber spatula to gently fold the dry mixture into the stiff egg whites. Slowly fold and mix the batter until smooth. The batter is ready when it flows slowly in ribbons off the spatula and you can draw a figure 8.
- Line an upside-down baking tray with a silicone baking mat. Fill a piping bag with a small round piping tip and pipe the batter over the top of the tray into 1 ½ inch rounds spaced 2 inches apart.
- Tap the baking sheet on the counter to remove any air bubbles. You can pop them with a toothpick if desired. Let the macarons sit at room temperature to form a skin, anywhere from 30-60 minutes. While the macarons are resting, preheat your oven to 300F/149C.
- 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 them to cool completely on a wire rack 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!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.