These are totally scrumptious, the hidden malteser is a lovely surprise in the centre. The shells will keep in an airtight tin unfilled for about 5 days.
For the Macaron shells
60g ground almonds
10g cocoa powder
10g malteser Hot chocolate or Ovaltine
110g icing sugar
2 room temp egg whites
50g caster sugar
60g unsalted softened butter
100g icing sugar
1 tsp vanilla extract
In a food processor blend together the ground almonds, cocoa, Hot chocolate and icing sugar for about 1 minute. Whisk the egg whites to soft peaks then slowly add the caster sugar, whisk until glossy. With a metal spoon fold in the almond mix a third at a time, once all combined gently carry on folding until you have shiny ribbons that fall from the spoon.
Spoon into a piping bag and pipe about 30 fifty pence sized blobs onto a baking tray lined with parchment paper, I add 4 dots of mixture onto the baking tray to hold the paper in place. Drop the tray onto the table or work surface a couple of times to release the air. Set to one side for about an hour to form a skin you should be able to touch the top of the macaron and have a clean finger.
Preheat the oven to 150˚c fan
Bake for 10- 12 minutes until firm to touch try to remove one if it seems nearly set they should be ready, if not pop back in but don't leave the oven check each minute. Leave to cool completely on the baking tray.
Whip the butter, icing sugar and vanilla together until light and fluffy. Spoon into a piping bag fitted with a small circle nozzle, piping a ring around the underside of half of the macarons, pop a malteser into the centre, sandwich together with the remaining macaron shells. Enjoy xx
I used an edible paint pen to add the detail to the top.