Teresa's Recipes
Malted Milk Macarons
Embark on a culinary journey with these exquisite Malted Milk Macarons. They boast a delicate balance of sweetness and malt, enveloped in a crisp shell giving way to a creamy, melt-in-your-mouth filling. Apt for any celebration, these macarons will transport you to the quaint patisseries of Paris with every bite. Originating in France, macarons have become a symbol of sophistication and elegance, enjoyed worldwide.
Ingredients
- 1 cup Almond flour
- 1 1/2 cups Powdered sugar
- 1/2 cup Malted milk powder
- 3 large Egg whites
- 1/4 cup Granulated sugar
- 1/4 teaspoon Cream of tartar
- 1/2 teaspoon Vanilla extract
- 1/2 cup, softened Butter
- 2 tablespoons Milk
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Calories: 110
- Fat: 5g
- Carbs: 15g
- Protein: 2g
- Sodium: 25mg
- Sugar: 10g
Instructions
- Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper.
- In a food processor, blend the almond flour, 1 cup of powdered sugar, and 1/4 cup of malted milk powder until fine.
- 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.
- 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.
- 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.
- Let the piped macarons rest at room temperature for 30 minutes, until a skin forms on top.
- 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.
- 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.
- 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.
- 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.