Malted Milk Macarons

Ingredients

• Milk - 2 tablespoons
• Malted milk powder - 1/4 cup
• Powdered sugar - 1 cup
• Butter - 1/2 cup, softened
• Vanilla extract - 1/2 teaspoon
• Cream of tartar - 1/4 teaspoon
• Granulated sugar - 1/4 cup
• Egg whites - 3 large
• Malted milk powder - 1/4 cup
• Powdered sugar - 1 3/4 cups
• Almond flour - 1 cup

Instructions

1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and malted milk powder. Process until fine.
3. In a large bowl, beat the egg whites until foamy. Gradually add the granulated sugar and cream of tartar, beating until stiff peaks form.
4. Fold in the almond flour mixture and vanilla extract until the batter is smooth and shiny.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets.
6. Let the macarons sit at room temperature for 30 minutes, until a skin forms on top.
7. Bake for 15 minutes, until the macarons are set. Let cool completely on the baking sheets.
8. To make the filling, beat the butter until creamy. Gradually add the powdered sugar and malted milk powder, beating until smooth. Beat in the milk until the filling is spreadable.
9. Spread the filling onto the flat side of half of the macarons. Top with the remaining macarons, flat side down.
10. Store the macarons in an airtight container in the refrigerator for up to 1 week.