Malteser Macarons

47 Comments
Malteser Macarons

Malty macarons filled with milk chocolate ganache & chopped maltesers

There’s such a simple, primal pleasure that comes from playing with food or eating it with your fingers.

Most of the time (in the Western world at least, perhaps discounting fast food and TV dinners)we need a knife and fork, eat from a plate and at a dinner table, restricted either by the type of food or our understanding of what is acceptable in a social situation.

Malteser Macarons

Try to resist gobbling maltesers as you make the ganache

Other foods invite a little more freedom: cracking nuts, tearing apart pieces of bread, picking crab meat from its shell or flipping and rolling pancakes, wiping sugar crumbs from our lips and sticky syrup with our fingers.

Tomorrow is Pancake Day and I plan to indulge in my fair share of batter-flipping, finger-licking fun. But I’ve failed to have the forethought to make any this weekend to photograph and share with you in time for the day. Sorry. Instead I’ve got a recipe for something else you can enjoy and eat with your fingers.

Malteser Macarons

A crisp, malted shell melts into smooth milk chocolate

Malteser macarons are inspired by their crispy chocolate namesake. A crunchy malted milk shell encloses a smooth milk chocolate ganache, studded with extra chunks of crushed Malteser. You can eat them all at once, twist the two halves apart and scoop out the ganache, nibble daintily around the edges or put them to one side and play with the original Maltesers, throwing them in the air and attempting to make them hover above your mouth.

I made these macarons on Saturday as a little thank you for my bridesmaids. We’d been dress shopping and after a couple of hours of trying on outfits and catwalk-style strutting, these felt like the perfect sweet treat to pick everyone up before an evening of celebrations.

Malteser Macarons

I wrapped these macarons as little thank you presents for my bridesmaids

They’re not completely perfect. Macarons are notoriously difficult to make and while I’ve always (smugly) prided myself in never encountering any problems, this time it wasn’t meant to be. The first batch ended up in the bin as I hadn’t bothered to grind my almonds fine enough and while this second set taste lovely, they’re a little irregular and haven’t fully developed their characteristic feet.

Not that it really matters. Like the occasional irregular pancake, appearances aren’t all that matters and if you like the taste of Maltesers, I’m sure you’ll love these crunchy, chocolaty, malty mouthfuls.  There certainly aren’t any left as I’m writing this post.

Malteser Macarons

Crisp, smooth, crunchy & chocolaty – the perfect macaron

Malteser Macarons (adapted from my Salty Snickers Macarons)
(makes about 20 macarons)

Ingredients:

For the shells
110g icing sugar
50g ground almonds
25g malted milk powder (I used Horlicks)
60g free range egg whites (about 2 medium eggs)
40g granulated sugar

For the ganache
40g milk chocolate, chopped
25g dark chocolate, chopped
15g unsalted butter, cubed
60ml double cream
Handful Maltesers, crushed

Method:

For the shells
Preheat the oven to 170 degrees C. Line two trays with baking parchment.

Sift together the icing sugar, ground almonds and malted milk powder in a large, dry bowl. Place the egg whites and caster sugar in a separate bowl and, using a hand-held whisk, whisk on full speed until a thick, aerated meringue forms. It should be firm, but not too dry.

Take a third of the meringue and fold it into the almond and sugar mix. Add the remaining meringue and fold gently (this is important so you don’t knock all the air out) until fully incorporated. The resulting mixture should be smooth, thick and glossy.

Fill a piping bag with the macaron mix (brilliant tips on how to fill a piping bag here) and pipe small, shallow discs onto the sheet, slightly spaced apart (about the size of a two pound coin).

Tap the tray vigorously on a flat surface to help level out the mixture and leave to rest for fifteen minutes. Bake in the centre of the oven for 10-12 mins: the macarons are cooked when you can lift them easily from the tray with a palette knife and the top is firm, but not coloured. Remove from the oven as soon as they reach this stage so they don’t overcook, and leave aside to cool completely.

For the ganache
Put the chocolates and butter in a heatproof bowl. Heat the cream in a small saucepan until boiling then immediately remove from the heat and pour over the chocolate and butter.

Stir gently with a rubber spatula until combined then place a layer of cling film over the surface and leave to cool for a an hour or so.

To assemble, take a teaspoon and smear the flat side of one shell with ganache. Sprinkle with some crushed Malteser then sandwich together with a second shell. Repeat until all shells are sandwiched together.

Leave at room temperature to set for a couple of hours. These macarons taste even better the next day when the shells have softened slightly and almost melt into the ganache, creating the perfect contrast of crisp and smooth.

47 RESPONSES TO Malteser Macarons

  1. Kavey -

    As is standard practice when I’m reading your blog… *slobber*

  2. Never thought of making macarons as I’m surrounded by French patisseries. I like the link to the piping bag technique and I’m going to give it a go.

  3. Malteser macarons…..what a fab combination. Up to now I’ve steered clear of making them as I’ve heard that they are tricky, but maybe it’s time I was brave and gave them a go.

    • Trina – thank you!

      Kavey – haha, as long as you slobber on your screen, not mine, that’s fine ;-)

      Food, Photography & France – I’ve never made them as perfect as the ones you get in patisseries – I guess if you live in France making macarons makes about as much sense as making your own baguettes!

      Brigitte – they can be tricky. I’d advise trying a really simple basic recipe to start – maybe omit the malt powder. Then you can slowly add flavourings like cocoa, malt etc once you have an idea how they will turn out.

      Under the Blue Gum Tree – thank you.

      Lemon Cake – I love Maltesers, can’t really go wrong with them :-)

      Nuts About Food – thank you!

  4. What a brilliant idea! i don’t think I’ve seen a Malteaser filling for macaroons anywhere else. My dad can it a big bag of them during the adverts before a film – must make these for his birthday!

    FoodNerd x

  5. These macarons are gorgeous and I never would have considered that they weren’t perfect. Can I be one of your bridesmaids? :-)

  6. Great idea with the malteser flavour! I remember putting 2 lots of macs in the bin before I got them right the third time!

  7. This sounds like a delicious flavour choice! I love maltesers. I tried to make macarons with mixed results last year, after seeing so many pretty ones in London over the weekend and these ones here I should try them again

  8. My 2 favourite things together in a biscuit… yummie! GORGEOUS! x

  9. Yum! I love Maltesers…if only they weren’t so expensive in the States !

    • Food Nerd – ah, I always go for ice cream in the cinema but finish it in about five minutes and feel sad…

      Lauren – only if you bake me a special bridal present ;-)

      Becs – I shouldn’t have really thrown them away, they tasted quite nice but I got in a rage with them :-) Oops.

      Kirsten – haha, pleasure!

      Jenny – these are a bit heartier than some of the delicate macarons you see but taste very delicious.

      Gems – thank you!

      Amrita – oh no, do you not have an equivalent over there?

  10. Despite being American, I have always had a serious love of Malteser’s! My mother is responsible, as she is English and raised on such delicious English sweets and other things. I absolutely love the idea of a macaron form of Malteser’s!

  11. Tori -

    Amazing. Ever since I got pregnant, Maltesers have become my go-to sweet downfall. It’s the crunch. It’s all about the crunch. Lucky bridesmaids :)

  12. Amy -

    This is so cool! I think it was you (?) that pinned some malted macarons the other day on pinterest, and I immediately thought it was a brilliant idea. I love chocolate malt flavors– still have to try David Lebovitz’s chocolate malt ice cream!

  13. Yes please, happy to nibble, twist apart, throw in the air, eat the lot and lick fingers – if anyone asked me for my perfect flavour, it would probably be this one.

  14. Just when I think you can’t improve on “perfection” and BAM! You take it up a notch…maltesers…AND macarons…my 2 favourite “M” words :). I think I love you :)

    • Natasha – hooray for your Mother, she clearly has good taste :-)

      Tori – I can definitely imagine craving Maltesers…pregnant or not!

      Amy – it was me! And yes, DL’s malt ice cream is amazing.

      Choclette – wow, high praise indeed :-)

      Narf77 – haha, what an awesome comment :-)

      Bakearama – thank you.

  15. I love the idea of using Malteser for macarons’ filling, and the macarons turn out amazingly beautiful and mouth-watering ;)

  16. Bev -

    Oh they look amazing! Have always been nervous of trying to make macaroons but this recipe might just persuade me…

  17. I like biting off the chocolate shell and then eating the malty bit so I think I’d like these!

  18. Sometimes I find macarons I little dull (and I know that’s heresy!) but these sound like they’d be pretty much my favourite macarons ever. They’re inspired!

  19. I haven’t had Horlicks in years!
    I was planning to try making some macarons soon but I haven’t been able to decide which flavour. This might be it!

    • Trangquynh – they were pretty yummy :-)

      Bev – do give them a go!

      Milli – me too!

      Kathryn – totally agree, a lot of them just taste of sugar. These ones have a bit more character :-)

      Stephanie – me either, I bought a tub to make malt ice cream but haven’t really touched it apart from that!

  20. These look fab. You should use them to top a Malteaser cake! (I think it’s Nigella?)

    Would love it if you came and said hi- we’ve been a big fan of your blog for ages (that tea and biscuit icecream was FRICKING COOL).
    thedalstonyears.wordpress.com

  21. The Life of Clare -

    They look like perfect macaroon!

  22. Sacha -

    Oh, I see feet, though! I love these petit macaron–they’re adorable. This is the perfect (somewhat fun and girly, right?) post-shopping gift. I’m sure your bridesmaids gobbled them up!

  23. I think your macarons are delightful. You managed to achieve the ever-elusive feet! I never grind my almonds to the correct consistency and end up noshing on deformed cookies at 3am- so frustrating. And sad.

  24. I think your macarons look wonderful. I’ve only tried making them once, and they were a disaster and I haven’t bothered trying again. I really should because your malteser macarons sound divine! I used to love maltesers.

  25. Perfectly wonderful combination of course. You are a lovely bride for making that little treat. And who the hell doesn’t like to eat with their hands!

  26. So delicious Maltesers! A super idea! And your photos are splendid!

    • Dalston Years – that would be amazing!!

      Bianca – thank you.

      Clare – thanks!

      Sacha – they did indeed :-)

      Valerie – ah, thank you. I think they could have been better, but I guess I’m a bit of a perfectionist!

      Jennifer – maltesers are one of my favourite chocolat treats. You should definitely give them a go :-)

      My Kitchen Stories – I loved doing it as much as they enjoyed eating them :-)

      Mrs Deer – thank you :-)

  27. Have you ever tried making these in an aga. My history of making them is a little erratic so I’m rather nervous. However, I will give it a go tomorrow so any hot tips would be much appreciated.
    Loved the squid ink tagliatelle – it was totally divine and a huge, huge hit – so thank you for the inspiration.

    • I Loaf You – thank you!

      Larder Saga – I haven’t I’m afraid but I know they can be temperamental… Might be worth googling? So pleased you enjoyed the tagliatelle – how did you serve it?!

      • Given up on the aga idea as am now Back at home, really hope I’m as lucky as you at making them as they are destined to be pudding for my dinner party tonight …. Aaah the pressure.
        Tagliatelle, I served with fresh crab, prawns, chilli, garlic and parsley, totally divine x

  28. Mandy -

    My friend and I have had several attempts at making macroons without success. We baked these today and they are the closest to a perfect macroon we’ve ever made.
    Delicate and malty, very delicious. A recipe I’d definitely recommend. Thank you Little Loaf!

    • What a lovely comment to receive! I’m so glad the recipe worked for you & you like them so much. Malt powder is so delicious!

  29. Sara -

    I think I’ve found perfection in the shape of a macaron.
    I’ve always been in love with anything involving malt powder, so I’m surely making these for the 8th March, I had never had the idea of using malt powder in macarons, this recipe is brilliance!!

    • Ahh, thank you! Malt powder in macarons is seriously yummy – enjoy!

  30. Pingback: Green Tea, Honey & Pistachio Financiers | thelittleloaf

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