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Dark Chocolate Malt Macarons

These dark chocolate malt macarons have a malted chocolate ganache filling that tastes just like a chocolate milkshake!

Ingredients

  • 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

US Customary - Metric

Instructions

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.
  • 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.

Chocolate Macaron Shells

  • Sift together the almond meal, powdered sugar, and cocoa powder. Set aside.
  • 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.
  • Slowly add in the granulated sugar and then increase the speed to medium-high. Mix for 7-8 minutes, or until stiff peaks form.
  • 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!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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.