Malted Milk Chocolate Macarons

Malted Milk Chocolate Macarons are a delightful fusion of refined French baking and nostalgic dessert flavors. These elegant sandwich cookies feature delicate almond meringue shells with crisp exteriors and chewy centers, filled with a rich, creamy malted milk chocolate ganache. The subtle sweetness of malted milk pairs beautifully with the deep, velvety notes of milk chocolate, creating a macaron that’s indulgent, memorable, and unique.

Whether you’re crafting a beautiful dessert display, gifting homemade confections, or simply treating yourself, these macarons are sure to impress. With their crisp shells, signature ruffled “feet,” and luscious ganache filling, they embody the perfect balance of sophistication and comfort. Although they require some technique and patience, the result is well worth the effort—a gourmet treat with a nostalgic twist that elevates your baking repertoire.

Why You’ll Love This Recipe

A unique flavor profile

• Combines the richness of milk chocolate with the distinct, comforting flavor of malted milk powder
• A nostalgic twist on a classic French treat

Perfect texture

• Light, crisp macaron shells give way to chewy centers and a creamy ganache filling
• The ideal combination of delicate bite and decadent flavor

Elegant presentation

• Beautiful on dessert tables, in gift boxes, or as edible favors for special events
• Polished, glossy tops and defined feet showcase professional-quality baking

A baker’s challenge with sweet rewards

• A fun opportunity to refine your pastry skills
• Satisfyingly rewarding once mastered

Freezer-friendly and make-ahead

• Shells and ganache can be made in advance
• A perfect dessert to prepare ahead for parties or holiday celebrations

Preparation Time and Servings:

• Prep time: 30 minutes
• Rest time: 30–45 minutes
• Bake time: 15 minutes
• Total time: 1 hour 30 minutes
• Yield: 24 macarons (12 sandwiches)
• Serving Size: 1 macaron

Nutritional Information (per serving):

• Calories: 160
• Carbohydrates: 17g
• Protein: 3g
• Fat: 9g
• Fiber: 1g
• Sugar: 14g

Ingredients

For the Macaron Shells:

• 1 cup (100g) almond flour
• 1¾ cups (200g) powdered sugar
• 3 large egg whites, room temperature
• ¼ cup (50g) granulated sugar
• ¼ teaspoon cream of tartar (optional, for stability)
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional: brown or cocoa-colored gel food coloring

For the Malted Milk Chocolate Ganache:

• ½ cup (120ml) heavy cream
• 1 cup (170g) milk chocolate chips or chopped milk chocolate
• 3 tablespoons malted milk powder (such as Ovaltine or Horlicks)
• 1 tablespoon unsalted butter (optional for extra richness)

Optional Decorations:

• Drizzle of melted chocolate
• Dusting of cocoa powder
• Crushed malted milk balls for garnish

Step-by-Step Instructions

1. Prepare your baking area

• Line two baking sheets with parchment paper or silicone macaron mats
• Fit a piping bag with a round tip and place in a tall glass for easy filling
• Sift almond flour and powdered sugar together in a bowl to remove lumps

2. Make the meringue

• In a clean, dry bowl, beat egg whites with cream of tartar and a pinch of salt on medium speed until foamy
• Gradually add granulated sugar while mixing
• Increase speed and beat until stiff peaks form
• Add vanilla extract and gel food coloring, if using, and mix until just combined

3. Fold in dry ingredients (macaronage)

• Gently fold the sifted almond flour and powdered sugar mixture into the meringue using a spatula
• Continue folding until the batter flows in thick ribbons and falls off the spatula in a figure-8 shape without breaking
• Be careful not to overmix—aim for smooth, glossy batter with moderate flow

4. Pipe the macaron shells

• Transfer the batter into the prepared piping bag
• Pipe 1½-inch rounds onto your baking sheets, spacing them about 1 inch apart
• Tap the tray firmly on the counter 3–4 times to release air bubbles
• Use a toothpick to pop any visible bubbles on the surface

5. Rest the macarons

• Let the piped shells rest at room temperature for 30–45 minutes or until the tops are no longer sticky to the touch
• This resting step helps develop the characteristic “feet” while baking

6. Bake the macarons

• Preheat the oven to 300°F (150°C)
• Bake one sheet at a time for 13–15 minutes, rotating halfway through if needed
• Shells are done when they lift cleanly from the mat and have set tops
• Cool completely on the tray before removing

7. Make the malted milk chocolate ganache

• Heat heavy cream in a small saucepan over medium heat until just simmering
• Pour over the milk chocolate and let sit for 1–2 minutes
• Stir until smooth and glossy
• Add malted milk powder and stir until fully dissolved
• Stir in butter (if using) for extra creaminess
• Let ganache cool to piping consistency

8. Assemble the macarons

• Pair macaron shells of similar size
• Pipe a small dollop of ganache onto one shell and gently press the other shell on top
• Do not overfill—ganache will spread slightly as it settles

9. Maturation (optional but recommended)

• Store assembled macarons in an airtight container in the refrigerator for 24 hours to allow flavors to meld and texture to improve
• Bring to room temperature before serving

Ingredient Background

Almond Flour

• Finely ground almonds provide the structure and signature chewy texture of macarons
• Must be sifted well for smooth shells

Egg Whites

• The base of the meringue, creating structure and lift in the macaron shells
• Room temperature whites whip better and more consistently

Malted Milk Powder

• Made from barley malt, wheat, and milk solids
• Adds rich, nutty sweetness and depth to the chocolate ganache

Milk Chocolate

• Sweeter and creamier than dark chocolate
• Complements the subtle flavor of malt and balances the intensity of almond shells

Heavy Cream

• Emulsifies the chocolate for a smooth ganache filling
• Adds richness and softness to the center of the macarons

Technique Tips

• Weigh ingredients with a kitchen scale for precision
• Sift dry ingredients thoroughly for lump-free shells
• Whip egg whites to firm peaks, not soft or overbeaten
• Use gel food coloring, not liquid, to avoid altering consistency
• Tap trays well to prevent hollow shells and cracked tops
• Rest shells fully before baking for smooth tops and sturdy feet
• Allow ganache to cool slightly before piping—it should be soft, not runny

Alternative Presentation Ideas

• Drizzle assembled macarons with melted chocolate and top with crushed malted milk balls
• Add a swirl of white chocolate to the ganache for a marbled filling
• Create a macaron tower or gift box for an eye-catching display
• Use pastel colors for spring-themed desserts or bold hues for festive occasions
• Sandwich a small malted milk ball in the ganache center for a hidden crunch

Additional Tips for Success

• Use aged egg whites for better stability in meringue (separate a day in advance if desired)
• Avoid baking on humid days—macaron shells may not set properly
• Bake one tray at a time for consistent results
• Let assembled macarons rest before eating—the texture improves after 24 hours
• Store shells separately if preparing ahead and fill closer to serving time
• Clean tools thoroughly before making meringue—any grease can deflate the mixture

Recipe Variations

• Dark Chocolate Malted Macarons: Substitute milk chocolate with semi-sweet or dark chocolate for a richer ganache
• White Chocolate Malt Macarons: Use white chocolate for a sweeter, creamier filling
• Malted Mocha Macarons: Add instant espresso powder to the ganache for a coffee kick
• Hazelnut Malt Macarons: Use hazelnut flour instead of almond flour for a nutty twist
• Peanut Butter Malted Macarons: Add a swirl of peanut butter to the ganache for sweet-salty contrast
• Chocolate-Dipped Macarons: Dip half of each assembled macaron in melted chocolate and garnish with malt powder

Freezing and Storage

Storing

• Store filled macarons in an airtight container in the fridge for up to 5 days
• Bring to room temperature before serving for optimal texture

Freezing

• Freeze unfilled macaron shells for up to 2 months in airtight containers, layered with parchment
• Freeze assembled macarons for up to 1 month—thaw overnight in the fridge and bring to room temp before serving
• Avoid freezing ganache separately, as texture may change upon thawing

Healthier Twist Ideas

• Reduce ganache sugar by using darker chocolate
• Use a sugar substitute in the ganache if preferred
• Skip decorative drizzles to lower sugar content
• Use a smaller piping tip for smaller portion-controlled macarons
• Add protein powder to ganache for a higher-protein dessert variation
• Choose organic or natural malt powder for cleaner ingredients

Serving Suggestions for Events

• Perfect for wedding dessert tables, birthday parties, or holiday platters
• Pack in clear treat boxes for edible gifts or party favors
• Include in afternoon tea or coffee service for a gourmet touch
• Arrange in pastel hues for spring or baby showers
• Add to chocolate-themed grazing boards for added elegance
• Display on a macaron tower or tiered stand for upscale presentation

Special Equipment

• Kitchen scale for accurate measurements
• Electric mixer (hand or stand)
• Mixing bowls
• Sifter or fine mesh sieve
• Piping bags and round tips
• Silicone baking mats or parchment paper
• Offset spatula and cooling rack
• Thermometer for ganache (optional)

Frequently Asked Questions

1. Are macarons hard to make?

• They require practice and precision, but with the right techniques, anyone can master them.

2. What is malted milk powder?

• It’s a mix of wheat, barley malt, and milk solids that adds a creamy, nutty sweetness to baked goods.

3. Can I use cocoa powder in the shell?

• Yes, replace 1 tablespoon of almond flour with cocoa powder for a chocolate shell variation.

4. Why did my shells crack?

• Common causes include under-mixing, overbeating meringue, or not resting long enough before baking.

5. Can I make macarons without almond flour?

• Almond flour is traditional, but you can try sunflower seed flour or hazelnut flour as alternatives.

6. How long do macarons last?

• Stored properly, they last up to 5 days in the fridge and up to 1 month in the freezer.

7. Why is resting important before baking?

• It allows a skin to form, preventing cracks and helping form the signature “feet.”

8. How do I know when macarons are done?

• They should lift off the baking mat cleanly and have set tops with developed feet.

Conclusion

Malted Milk Chocolate Macarons are a sweet, elegant indulgence that brings together the best of both worlds—refined French pastry and nostalgic, cozy flavor. With their crisp shells, chewy centers, and creamy malted milk chocolate ganache, these delicate treats are as beautiful as they are delicious. Whether you’re serving them at a special occasion or enjoying them with a cup of tea, they’re sure to impress and delight.

Once you master this recipe, it opens a world of possibilities for flavor variations and festive presentations. From seasonal gift boxes to sophisticated dessert displays, these macarons bring elegance, flavor, and fun to your kitchen. A true treat worth savoring, baking, and sharing.

Print