Bubble and Sweet: Totally Boss chocolate malt Macarons

Now y'all know I wouldn't lie to you. These macarons are totally boss.

Lindt milk chocolate whipped ganache filling with a hint of malt and topped with a chocolate malt ball. Yup complete yuminess!

I created this recipe for Mr Sweet's birthday celebrations and assembled them on Friday for Sunday night. I was a teensy bit worried that the ganache swirl would sink into the macaron or the chocolate malt ball would be a bit stale tasting. Luckily it all held up beautifully.

You can put that on your list of good things to know - you can make these a few days in advance.

And if any of you out there are not fans of malt or allergic, that's ok. Just omit the ovaltine/malt bit from the recipe. You don't need to replace it with anything - just leave it out completely and enjoy super delicious milk chocolate macarons.

Chocolate Malt Macaron Recipe

Macaron Shells
CLICK HERE for a blog post with my macaron recipe. I made a regular batch colored brown with food gel color as I thought chocolate shells would overpower the filling.

Chocolate Malt Filling

350g (12 3/8 oz) milk chocolate (I used Lindt milk chocolate)
150g (5 1/4 oz) cream
40g (1 3/8 oz) Ovaltine (Ovaltine is a chocolate malted milk powdered drink mix. You can replace with powdered malt or leave out completely if you do not have it)
40g (1 3/8 oz) unsalted butter cold and cut into small cubes

Pop the chocolate and cream in a microwave safe bowl and then microwave on high for 2 minutes. Leave for a couple of minutes and then using a whisk stir until smooth and lump free. If necessary reheat further in the microwave for bursts of 30second to 1 minute to remove/melt all lumps.

Whisk in the Ovaltine.

Cover and allow the ganache to set - I left mine at room temperature overnight.

When set use an electric mixer to mix the ganache and butter at high speed for a couple of minutes until light and fluffy.

Assembly

Match macarons so that each shell has a matching one the same size (if you hand pipe the shells there will always be a little variance in size).

Pop the whipped ganache into a piping bag fitted with an open star tip (I used Wilton #18) and pipe a swirl onto half the macaron shells. Press another macaron on top and then pipe a small dot of ganache onto the top middle. Press on a chocolate malt ball.

Refrigerate at least overnight and up to 3 days in an airtight container. Remove from fridge 20 minutes before serving.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores:

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