Chocolate Malted Meringues

By Grammie926

Perfectly crisp on the outside with an airy chew in the middle, these beauties have a complex malt flavour with just a whisper of cocoa.

Ingredients

• 3 large egg whites
• 3/4 cup plus 2 tbsp super-fine sugar
• 1/4 tsp cream of tartar
• Pinch of salt 1 tsp pure vanilla extract
• (clear if you have it)
• 2 tbsp icing sugar
• 2 tbsp malted powder, Ovaltine or Horlicks
• 1 tbsp cocoa powder

Details

Servings 24
Cooking time 90mins
Adapted from barbjb.files.wordpress.com

Preparation

Step 1

Scrub all of your utensils, bowls, etc so that they are clean and free of all traces of grease. This is an important step, so don't skip it.
Line cookie sheets with parchment paper or silpat liners. Preheat your oven to 200° F. Separate eggs, do this over two bowl incase a yolk breaks. Ensure that no trace of egg yolk is mixed in with the egg whites. Add egg whites, one at a time, to a mixing bowl with a whisk attachment. Beat the egg whites on low-medium speed until foamy.Add cream of tartar and continue to beat the whites until they hold soft peaks.
Add sugar, just a little at a time so that it can dissolve in the egg whites. If it taste gritty, continue to beat. Beat until the meringue holds very stiff/rigid peaks when the whisk is lifted up out of the batter.
Beat in salt, vanilla, and icing sugar.
In a separate small bowl, whisk together the malted powder and cocoa until
blended. Sprinkle over meringue and gently fold in.
Drop by spoonfuls or use an icing-bag pipe meringue onto the prepared cookie sheets.
Bake for 1 3/4 hour, rotating halfway through to ensure they are evenly baked.
Turn off the oven but do not remove the cookies. Let oven cool and leave the meringues in the oven over night to set.