Chocolate Malt French Macarons
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These Chocolate Malt French Macarons taste just like a nostalgic chocolate malt shake, but there is absolutely no malt powder in these making these a naturally gluten free treat!
If you love making French macarons as much as I do, be sure to check out some of my other favorite recipes like my Strawberry French Macarons, Chocolate French Macarons, or my Green Tea French Macarons.
Table of Contents
What are French macarons?
French macarons are a meringue based cookie that was created in France. These petite cookies are usually filled with buttercream, chocolate ganache, or even jams. These cookies are naturally gluten free because almond flour is the base. And, most of the time they are colored in beautiful pastel or bright colors.
What makes these malt?
This recipe for Chocolate Malt French Macarons tastes just like a nostalgic chocolate malt milkshake, but there is no malt powder! If you are gluten free, then you're aware that malt powder is not gluten free. Malt is made from barley which is not gluten free, so traditional malt powder contains wheat. But, in this recipe, I use the right ratio of Dutch cocoa powder that creates a chocolate malt filling. The combination of the lightly sweetened almond cookie with the chocolate, and you'd swear that was malt powder in these!
Why You'll Love This Recipe
Crispy & Chewy: I love French macarons because of their texture! This is the magic of these petite little cookies. They are both crispy and chewy at the same time. They will loose their luster if you keep them for longer than a day. They can either become too crispy or too soft. So, these are best eaten right away!
No Malt Powder: This recipe for Chocolate Malt French Macarons tastes like chocolate malt, but it doesn't use any malt powder! That makes this recipe gluten free still!
Petite: French macarons are a petite little cookie. That makes them a perfect little bite of sweetness that won't leave you sluggish.
Ingredients
Simply Organic Vanilla Extract
Wholesome Sweeteners Powdered Sugar
Food to Live Organic Almond Flour
NuNaturals Organic Dutch Cocoa Powder
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line 2 cookie sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
Step 3
Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet). Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
Step 4
Let rest for 45 minutes, or until the rounds of batter have formed shells. Preheat the oven to 350°F.
Step 5
Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
Step 6
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, Dutch cocoa powder, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
Step 7
Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
Baker's Tips
- Use a scale! While I always recommend a scale for every recipe, it's especially important for French macarons. I've linked my favorite one here.
- When separating your egg whites, be careful not to get any yolk in the egg whites as this is fat.
- When whisking egg whites make sure you whisk until stiff peaks form.
- Be careful not to overstir the batter. If you overstir the batter, the feet can not form properly.
- I always use parchment paper, but a silicone mat will also work for French macarons. But, you definitely need something!
- A little trick I like to use when piping macarons to get them all the same size is count to 2.
- The resting time is super important in French macarons. If you need to let them rest longer, make sure to do that until the shell has formed.
FAQ's
I do not believe these cookies can be stored. I think they are a bake and eat sort of situation. I always make French macarons and either eat or gift them the same day! I know many people will say put them in the fridge, or freezer, or an airtight container but I've tried all that and the cookie always suffers.
No, because the whole flavor of this cookie depends a lot on the cocoa. Natural cocoa is not as sweet as Dutch so the amount needed may be different to achieve the right flavor.
Craving More?
Chocolate Malt French Macarons
Ingredients
Macs
- 102 grams egg whites
- 71 grams cane sugar
- 1 teaspoon vanilla extract
- 198 grams powdered sugar
- 113 grams almond flour
Filling
- 57 grams salted butter (softened)
- 155 grams powdered sugar (sifted)
- 7 grams Dutch cocoa powder (sifted)
- 3 to 4 teaspoons water
Instructions
- Line 2 cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites, cane sugar, and vanilla extract. Whisk, starting on low to avoid splattering, and slowly in creasing the speed to high, until stiff peaks form.
- Sift the powdered sugar and almond flour together into the bowl of meringue. Turn the mixer on low for 10 to 15 rotations until the dry ingredients start to blend into the meringue. Pulse the mixer on medium/high 4 to 5 times to incorporate the batter.
- Remove the mixing bowl from the mixer, and gently stir the batter with a spatula just until there are no pockets of egg whites or dry bits of almond flour. Don’t overstir. Transfer the batter to a piping bag fitted with Ateco tip #804.
- Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each cookie sheet). Holding a cookie sheet firmly in both hands, and making sure the parchment paper doesn’t slide around, bang the cookie sheet on the counter a few times. Rotate the cookie sheet and bang it a few more times. Repeat with the other cookie sheet. This will smooth out the batter and will help form the macarons’ famous “feet.”
- Let rest for 45 minutes, or until the rounds of batter have formed shells.
- Preheat the oven to 350°F.
- Bake for 10 minutes or until the macs look dry and the shells look shiny. Let cool completely on the cookie sheets.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, Dutch cocoa powder, and water. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip.
- Turn over every other macaron and pair them together. Pipe a dollop of filling onto each turned over macaron and sandwich together.
- Serve or eat immediately!
Notes
Nutrition
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