Easter Milk Chocolate Malt Cadbury Macarons

 

 

Do you know how therapeutic it is crushing candy into tiny pieces after a mind bending day at work? Yeah. Therapeutic, I’m here to tell ya. I normally don’t buy Cadbury during other times of the year; although their chocolate is amazing. There’s something about these tiny little eggs that dare you to stop after eating just a few. The hard crunchy outer shell while being smooth, is thick enough that cracking one open with a side back tooth- launches that file used just for methodical eating-corner of your brain. For me, that’s the same file used for eating macadamia nuts; but that’s a story for another time.

Cadbury egg crushing/bashing with a meat tenderizer caveman style while being encased safely inside a ziplock bag did just the trick for getting over a bad day at work.

I was unsure if I wanted to fold them inside of chocolate ganache or use them sprinkle fashion showing off their pretty little pastel like dress colors. Obviously, I went with the later. It says-look at me Mommy in my pretty little Easter dress. Yeah, I’m weird. My candy talks to me.

I chose to flavor the ganache with a malted milk chocolate flavor to envoke the same flavor as a malted milk egg. Spring is here folks!

 

Easter Malted Milk Chocolate Cadbury Macarons

 

140 g fine almond flour

125 g confectioners sugar

108 g egg whites

1/8 tsp. cream of tartar

110 g granulated sugar

gel food coloring of your choice (I used a mixture of teal and navy blue)

 

In a food processor place the almond flour and confectioners sugar and run for 30 seconds. Stop and scrape down the sides so the mixture settles into the processor bowl. Repeat this 2 more times, then sift mixture through a strainer (it doesn’t have to be fine) over a large bowl (I use a 5 quart size stainless steel bowl). Preheat the oven to 300° F convection, 325° F for non convection setting.

In the bowl of a stand mixer place the egg whites and cream of tartar and whisk by hand (using the mixer whisk) until foamy for about 30 seconds. Prepare two baking sheets with either parchment paper or Silpat liners.

Set the mixer bowl fitted with the whisk attachment assembled to the mixer, and start the meringue by running mixer on power level 4 (Kitchen Aide) and start gradually adding in the granulated sugar- run/whisk for 2 minutes once all the sugar is in. Stop once to scrape the sides of the bowl to push down any sugar that appears on the sides.

Increase mixer then to power level 6 and run for 3 minutes.

Increase mixer to power level 8 and run for 3 minutes.

Stop mixer and with a bamboo skewer or toothpick add in your gel color.

Increase mixer to power level high (10) and run for 1 minute (Just to show it who’s boss!!) or until meringue is stiff peaks. A sign that meringue is ready is there will be a good amount collected within the whisk and if you turn the bowl upside down the meringue will not slip or move. If the color does not appear to be mixer to your liking at this point I add in any color and mix gently by hand; being careful not to overmix.

Add one half of the meringue to the almond flour/sugar mix and start folding with a rubber spatula until mixture starts to look cohesive. Add in the remaining half of meringue and continue to gently fold, stopping occasionally to scrape the sides and bottom of the bowl as needed. The batter is perfect when you lift up the spatula and tip the spatula down and ~ 4 ribbons of batter fall smoothly back into the bowl and the edges of the ribbons fade into the rest of the batter in 10 seconds.

Fill your pastry bag by using a heavy tall cup or mason jar to hold your pastry bag with the top folded over the glass. When preparing your bag after you drop in your round tip (I use an Ateco 804), twist the bag right above the larger end of the tip and push it down into tip. Fold the top 4 inches of the bag over the jar or glass. Pipe quarter size of your batter and let sit for about 15-30 minute until they are no longer tacky feeling with touching with a finger.

Bake in a preheated oven for ~ 15-16 minutes at 300° F- 325° F (see above). Allow to cool completely on the tray and then remove and sandwich with the malted milk chocolate ganache and roll each macaron edge into the crushed Cadbury egg pieces.

 

Malted Milk Chocolate Ganache

1 Cup milk chocolate chips

1/3 Cup heavy cream

3 Tbsp. Carnation malted milk powder

Crushed Cadbury Easter mini egg candies (for dipping macs into)

 

In a small saucepan scald the heavy cream and stir in the malt powder, combining well. Pour over the chocolate chips in a heat proof bowl and let sit for one minute, then stir slowly to combine. Let ganache firm up in the fridge until ready to use. Use a piping bag to pipe dollops of ganache to sandwich each cookie, then roll in crushed Cadbury egg pieces. Chill in the fridge in a covered air tight container to allow the macarons to “mature” for 1-2 days ideally before serving.