These Malteser Macarons have a delicious chocolate shell, malt buttercream and a hidden Malteser spread centre. Macarons are such a delicious but tricky treat. I have been trying for so long to perfect these and I have finally managed it.
Macarons are a sweet meringue based treat, they have a deliciously soft shell with beautiful little ‘feet.’ There are a few different methods to making these. I personally have found this ‘French’ method the easiest. It involves whisking your egg whites to stiff peaks before adding in the remaining ingredients. You can also make Italian method of macarons but to be honest I have never managed to get these to work for me.
I will say, these are super tricky to get right and there are a lot of different elements that can go wrong, including the weather, humidity and the type of ground almonds that you use so if these don’t work for you don’t give up.
If you love Maltesers as much as I do why not check out these White Chocolate Malteser Cupcakes.
To start with add your ground almonds, icing sugar and cocoa powder to a food processor and whizz it for 2 minutes. Remove and sieve into a large bowl. Don’t force any lumps through the sieve if you have any bits that won’t go thought the sieve pop them into a separate bowl.
With the large bowl of mix that you have just sieved put this back into the food processor for one minute. Remove and sieve again into the large bowl. Again don’t force any of the mixture through the sieve. Leave the almond mixture to one side.
In a separate large bowl add your egg whites. It is very important that your bowl and whisk are super clean you can wipe it down with vinegar to ensure that there is no fat or residue left on the bowl and whisk.
Whisk the egg whites to soft peaks. Now add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in between each addition to ensure that the sugar is completely combined. Once the sugar has all been added whisk the mixture until it forms stiff peaks. It should also be shiny and glossy.
Now add the egg whites to the almond mixture and fold it through until is all incorporated.
The next step is called Macaronage and it is where you press and wipe the mixture around the edges of the bowl. You are basically trying to smooth the mixture out and soften it slightly. This will also knock some of the air out of the mixture that we have just spend so long trying to incorporated.
You will know the mixture is ready when it flows like molten lava from your spatula.
Put the mixture into a piping bag with a small round nozzle and we can pipe the mixture on to your mats.
Piping the Macarons
I use these mats I like that they have the outline which makes it so much easier to pipe. Put these on my baking trays. I do put the baking tray upside down as I find when they are in the oven they bake better.
You need to hold the piping bag completely vertical or you will end up with wonky feet. Pipe the mixture onto your mats or greaseproof paper.
Now you need to tap them on the counter. This brings any air bubbles to the top. If you can see any air bubbles just using a skewer gently pop them.
I leave the Macarons to rest for 45minutes to 1 hour. You want them to be completely dry so when you touch them none of the mixture comes away on your fingers. Just before you reach this stage preheat your oven.
Once the macarons have completely dried pop them into the oven and bake.
It can be quite difficult to tell when these are ready. You don’t want to take them off the mat as soon as they come out the oven because you will probably end up with part of them still sticking to the mat.
I normally try and gently wiggle them from side to side if they move then they are ready.
Leave the Macarons too cool fully on the mat.
When the Malteser Macarons have cooled you can make the decoration. In a bowl mix together the butter, icing sugar, and malt powder. If you find the mixture is quite thick you can add 1tsp of milk and mix again. Repeat until the mixture is the desired consistency.
In a separate bowl add the Malteser spread and pop it into the microwave for 10 seconds to soften it slightly.
Pipe the buttercream onto the shells. I piped around the edge of the macaron and created a sort of dam in the middle which I then added the Malteser spread too. Sandwich the macarons together.
You can fill these just with buttercream or you could use a different filling if you prefer.
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For the Macaron Shells
- 190 g Icing Sugar
- 10 g Cocoa Powder
- 100 g Ground Almonds
- 3 Large Egg Whites
- 75 g Caster Sugar
For the Filling
- 90 g Icing Sugar
- 10 g Malt Powder
- 50 g Unsalted Butter
- 50 g Malteser Spread
To Make the Macaron Shells
- Add the icing sugar, cocoa powder and almonds to a food processor and whizz for 2 minutes.
- Sieve the mixture into a large bowl.
- Put the almond mixture back into the food processor and whizz for a further minute.
- Re-sieve the mixture into the large bowl and leave to one side.
- Whisk the egg whites until they start to form soft peaks. I did this using the whisk attachment on my KitchenAid but you could use a hand mixer too.
- Gradually add in the caster sugar 1 tablespoon at a time. Leaving a minute or so in-between each addition.
- Once all the caster sugar has been added continue to whisk the meringue until they form stiff peaks and are glossy and shiny.
- Gently fold the egg whites into your almond mixture until it is fully incorporated.
- Press the mixture into the sides of the bowl. This is called macaronage and you are trying to get the mixture to be as smooth as possible. You know it is ready when the it flows like molten lava from your spatula.
- Add the mixture to your piping bag with a small round nozzle and pop to one side.
- Line your baking trays with a macaron mat or baking parchment.
- Pipe the batter onto the mats or baking parchment. You need to hold the piping bag completely vertical or you will end up with wonky feet. Pipe the macarons around an inch or so apart so that they don't touch.
- Tap the trays on your work top to knock out any air bubbles. If you see any air bubbles on top gently pop these with a skewer.
- Leave the macarons for 45 minutes to 1 hour so that a skin is formed and they are completely dry to touch.
To Bake the Macarons
- Towards the end of the 45 minutes – 1 hour rest time preheat your oven to 150C (130C Fan). Bake the macarons for around 20-25 minutes until they have risen and have 'feet'. You can tell when they are ready if you touch them they are just starting to peel away from the mat or are a little wobblily if you move them from side to side.
- Leave the macarons to cool fully on the mat.
- Once they shells have cooled, carefully remove them from the tray and make your filling.
- Mix together the icing sugar, malt powder and butter until thick and creamy. If the mixture is too thick add 1tsp of milk and mix again. Repeat until the mixture is the desired consistency.
- Add the Malteser Spread to a heatproof bowl and soften in the microwave for 10 seconds.
- Pipe the buttercream onto half of the shell. I piped around the edge of the macaron to create a little dam or well in the middle. I then filled this with the Malteser spread.
- Sandwich the macarons together.
If you do have any questions about these Malteser Macarons or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.