Instructions

1. Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
2. In a food processor, blend the almond flour, 1 cup of powdered sugar, and 1/4 cup of malted milk powder until fine.
3. In a separate, large, grease-free bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, continue beating until stiff, glossy peaks form.
4. Gently fold in the almond flour mixture and vanilla extract into the egg white mixture until the batter is smooth, shiny, and flows like lava.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, spaced about 1 inch apart.
6. Let the piped macarons rest at room temperature for 30 minutes, until a skin forms on top.
7. Bake for 15 minutes, until the macarons are set. Do not open the oven door during baking. Let them cool completely on the baking sheets.
8. For the filling, beat the softened butter until creamy. Gradually add the remaining 1/2 cup of powdered sugar and 1/4 cup of malted milk powder, beating until smooth. Beat in the milk until the filling is light and spreadable.
9. Once the macarons are completely cooled, spread the malted milk filling onto the flat side of half of the macarons. Gently sandwich them with the remaining macarons, flat side down.
10. Store the macarons in an airtight container in the refrigerator for up to 1 week. For the best flavor and texture, let them mature for at least 24 hours before enjoying.