Chocolate Malt French Macarons
These French macarons are filled with a chocolate malt filling – one that tastes just like chocolate malt, but contains no malt powder at all making these Chocolate Malt French Macarons naturally gluten free still!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Piping Bags
- Ateco Tip #804
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 a piece of 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 speed 4 to 5 times to incorporate the batter.
- Remove the mixing bowl from the mixer, and gently stir the mixture with a spatula just until there are no pockets of egg whites or dry bits of almond flour, making sure to scrape the sides of the bowl. The batter should be smooth, glossy, but still thick, don’t overstir. Transfer the batter to a prepared piping bag fitted with Ateco tip #804.
- Pipe the macaron batter onto the prepared cookie sheets (30 should fit on each baking tray).
- 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 (or a flat surface) 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
Tips
- Use a scale! While I always recommend a scale for every recipe, it's especially important for French macarons.
- When separating your egg whites, be careful not to get any yolk in the egg whites as this is fat.
- You can whip egg whites using a hand mixer if you prefer, I just don't like this method as it takes much longer in my opinion.
- 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 or you can end up with hallow shells.
- 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. If you don't let them rest properly, the iconic feet will not form.
- High Altitude — Bake for 8 minutes or until the macs look dry and the shells look shiny.
Nutrition
Calories: 92kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 4mgSodium: 18mgPotassium: 10mgFiber: 0.5gSugar: 14gVitamin A: 47IUCalcium: 9mgIron: 0.2mg
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