Feb 17, 2013

Ovaltine Macarons

Ovaltine macarons

I've had my ups and downs with macarons. I had beginner's luck with my first and second batches, which gave me a sense of false confidence. Then my third batch cracked... baking sheet after baking sheet cracked.. and cracked... and cracked.

I am competitive (it runs in my family). This sort of thing becomes an obsession. I ended up taking a class at Sur la Table, which was both confidence building and a lot of fun. I highly recommend it.  I got to ask a billion questions as well as practice "macaronnage," the technique of mixing almond flour and meringue. I still approach baking macarons with a little bit of fear, but the class really helped.

I still park myself in front of the oven with the light on while the first batch bakes, just to see if I get "feet" (the crinkly part) and un-cracked shells.

I love the flavor of chocolate malt, so when I saw this recipe, I had to give these a try. These are filled with chocolate ganache, which goes nicely with the malt and almond flavor of the shells.

Ovaltine macarons

Ovaltine Macarons

Inspired by Daydreamer Desserts

Note: Using a scale is essential for making macarons. They are not very expensive. If you bake, get one. You won't regret it. And it will save you a lot of time in dishwashing. 

Second note: On a piece of parchment paper, draw 1 1/3 inch circles to use as a pattern template. Place this paper under the parchment paper that you will use to bake the shells. Slide it out from under the top piece of parchment prior to baking the shells. 



175 grams powdered sugar
25 grams Ovaltine
110 grams almond flour
90 grams egg whites (from three to four eggs)
Pinch of cream of tartar
25 grams granulated sugar


Your favorite chocolate frosting will work here. I used a ganache filling. 


  • Preheat the oven to 375 degrees F.
  • In a food processor, pulse the powdered sugar, Ovaltine, and almond flour together. 
  • Sift the dry ingredients through a sieve into a bowl. Discard any large pieces.
  • In the bowl of a stand mixer fitted with the wire whip attachment, whisk the egg whites and the cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Once the sugar has been added, scrape the bowl, and increase the speed to high and whisk until the egg whites are stiff and form glossy peaks.
  • Sift the almond flour mixture 1/3 at a time over the egg white mixture and fold it in using a rubber spatula until the mixture is smooth and shiny and drips slowly from the spatula. 
  • Transfer the batter to a pastry bag fitted with a 1/2 inch plain round pastry tip and pipe into 1 1/3 inch rounds onto parchment lined baking sheets. Slam the sheets onto the counter to release any trapped air. Let the rounds sit for 30 minutes, or until no longer sticky on the surface. 
  • Stack the baking sheet on top of another baking sheet and bake, one sheet at a time, about 10 to 15 minutes, rotating half way through. 
  • Let the macarons cool on the baking sheets for a couple of minutes. Transfer the shells to a wire rack and cool completely. 
  • Pipe the filling onto one of the shells, and top with another shell. 
  • Store in an air tight container in the refrigerator up to one week. 
Sharing with Heavenly Treats
Sharing with Scrumptious Sundays

Pamela's Heavenly Treats
Sweet 2 Eat Baking


  1. Sort of "Afternoon tea at Nana's place" meets David Lebowitz! Yummo! Comfort AND style :)

  2. Oh my Karen this looks amazing, I will be trying this for sure!

  3. Coming over to visit from Addicted to Recipes. These look amazing! Please stop by and link this up with my "Try a New Recipe Tuesday." I'd love to have you join us. :-) http://our4kiddos.blogspot.com/2013/02/try-new-recipe-tuesday-february-19.html

  4. Hi Karen, you must be the only American I've come across that uses scales, hehe. Well done. I couldn't agree more, macaron require precise weighing of ingredients to be completely accurate. I'm a Brit and here in England we weigh ALL of our ingredients no matter the recipe. All recipes here are listed in grams.

    Anyway, enough rambling, these look absolutely divine. They're making me sleepy since ovaltine is a night time drink. You've just substituted my night time drink for a night time nibble now - hurrah! I had better keep my toothbrush to hand though.

    Also, I'm featuring you tonight on Sugar & Slice Sunday. Thanks for linking up. I hope you'll submit more this week.

    Sweet 2 Eat Baking

    1. Thanks Lisa! Love your comments! I am trying to convert bakers to using a scale one person at a time! The bread baking community over here are all in!

  5. These look lovely! I might have to try them!


I love comments and questions and read every one of them.