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overhead shot of macarons arranged randomly on a surface surrounded by malt balls
5 from 3 votes
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Dark Chocolate Malt Macarons

A classic dark chocolate French macaron shell filled with a malted chocolate ganache filling.
Servings 20 macarons
Prep 30 mins
Cook 13 mins
Total 1 hr 20 mins
Course : Dessert
Cuisine : French
Author : Cambrea Gordon

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

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!
Step by step process photos are provided above, in the body of this post.
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 at least 12 hours. This will soften the shell and deepen the flavor the cookie.
  • Check out this guide to French Macarons for the best macaron tips for success!
  • 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

Serving: 2shells | Calories: 88kcal | Carbohydrates: 13.2g | Protein: 2.1g | Fat: 3.5g | Saturated Fat: 0.3g | Sodium: 6mg | Fiber: 0.9g | Sugar: 11.9g