These dark chocolate malt macarons feature a malted chocolate ganache filling and classic chocolate French macaron shell. The malted milk powder adds an old-fashioned malt flavor to help bring out the rich chocolate flavor so that it tastes just like a chocolate milkshake! This foolproof macaron recipe is easy to follow and will impress anyone you make them for.
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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.
- A foolproof macaron recipe!
Ingredients Notes and Substitutions
- Cocoa powder- this recipe calls for a high-quality dutch process cocoa powder because it gives the macarons the best chocolate flavor and a distinct dark color.
- Chocolate chips- this recipe calls for dark chocolate chips, although you could substitute milk chocolate instead for an even stronger "milkshake" flavor.
- Malted milk powder- the malted milk powder is essential to give the ganache its malted flavor and cannot be substituted.
- Egg whites- when making macarons egg whites should always be fresh and never pasteurized egg carton whites as these will not whip up.
- Almond meal- macarons are made with blanched almond meal, which has a light tan color and is very different from almond flour. You can substitute for almond flour, but your shells will have brown speckles in them.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a small pot, bring the heavy cream to a boil, then whisk in the malted milk powder.
Step 2: Pour the hot cream over the chocolate chips and stir to combine and melt the chocolate to create the ganache.
Step 3: Once the chocolate chips are completely melted and emulsified in the cream, the ganache will look smooth, shiny, and dark in color. Pour the finished ganache 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.
Macaron Instructions
Step 1: In a medium bowl, sift the almond meal, powdered sugar, and cocoa powder in a bowl and then set aside.
Step 2: Combine the dry ingredients in three parts into the whipped egg white meringue, folding with a rubber spatula to gently combine. Mix and scrape the batter against the sides of the bowl until you can draw a figure 8.
Step 3: Pipe the macaron batter onto an upside-down Silpat lined baking tray with a small round tip fitted piping bag. Once piped, drop the pan a few times on your counter to release any air bubbles.
Step 4: Bake the macaron shells and allow them to cool completely on a wire rack. Once completely cool, gently remove and pair up equal-sized shells. Flip one half of each pair top side down for the filling.
Step 5: Fill a piping bag with the cooled ganache and pipe a dollop onto the flipped macaron shell. Finish assembling by sandwiching the filling with the paired macaron shell.
What is Malted Milk Powder
If you've never heard of it before, malted milk powder is an evaporated powder made from barley, wheat flour, and milk that's used in a lot of older recipes, like in old-fashioned milkshakes!
You can find malted milk powder at most grocery stores in the baking aisle, usually near the flour and/or sweetened condensed milk. You can also find it online or on Amazon.
Storage and Freezing Instructions
Once assembled, store the macarons in an airtight container in the fridge. Remove them from the fridge and allow them to come to room temperature when you're ready to eat them. They will keep fresh for 2-3 days in the fridge.
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.
FAQ and Expert Tips
I do not recommend substituting anything for the cream, the ganache will not be firm enough to be piped into the shells.
See ingredient notes and substitutions above.
See freezing and storing instructions above.
See freezing and storing instructions above.
Expert Tips
- Let the macarons mature overnight in the fridge- once assembled, place the macarons on a tray or in a container and wrap them tightly with plastic wrap. Let them sit in the fridge overnight or for at least 12 hours. This will soften the shell and deepen the flavor of the cookie.
- Always spoon-measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
more macaron recipes to try
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Dark Chocolate Malt Macarons
Equipment
- piping bag
- small round tip
- rubber spatula
- silpat mat
- baking tray
- 4 quart stand mixer, mixing bowl and whisk attachment
- large mixing bowl
- small pot
Ingredients
- 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 teaspoon cream of tartar
Malted Chocolate Ganache
- ¾ cup heavy cream
- ½ cup malted milk powder
- 1 ¾ cup dark chocolate chips
Instructions
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.¾ cup heavy cream
- Add the malted milk powder. Immediately begin whisking the milk powder into the cream until it is completely dissolved.½ cup malted milk powder
- 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.1 ¾ cup dark chocolate chips
- Transfer to a bowl and set aside while you make the macaron shells.
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.120 grams powdered sugar, 138 grams almond meal, 8 grams cocoa powder
- 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.107 grams egg whites, room temperature, ¼ teaspoon 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.110 grams sugar
- 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!
Notes
- Let the macarons mature overnight in the fridge- once assembled, place the macarons on a tray or in a container and wrap them tightly with plastic wrap. Let them sit in the fridge overnight or for at least 12 hours. This will soften the shell and deepen the flavor of the cookie.
- Always spoon-measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Khalida says
I’ve made this flavor several times now and everyone loves it!!
cambreabakes says
So glad to hear you love this flavor Khalida! I appreciate you coming back to leave a review!
Natalie says
Very tasty! Love the tip to bake them on an upside down pan - was a huge help to avoid sideways macs on the edge of the pan. The ganache got really hard in the fridge while they matured but left them out a while before serving and were perfect.
cambreabakes says
Hi Natalie! Yay! I am so thrilled to hear this. The upside down pan is my favorite trick when making macarons so I'm so glad to hear they turned out for you. Thanks so much for taking the time to leave a review 🙂 Best, Cambrea
Andrew H. says
They taste JUST like a chocolate milkshake....genius.
cambreabakes says
Hi Andrew! RIGHT?? They've become one of my favorite flavors! Thanks for taking the time to leave a review! Best, Cambrea