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Chocolate-malt meringues

Australian Gourmet Traveller dessert recipe for chocolate-malt meringues

By Emma Knowles
  • Serves 18
Chocolate-malt meringues
Chocolate-malt meringues

Ingredients

  • 100 gm eggwhites (about 3 eggs)
  • 100 gm caster sugar
  • 100 gm pure icing sugar
  • 15 gm malt powder
  • 20 gm Dutch-process cocoa
  • 150 gm milk chocolate, finely chopped

Method

Main
  • 1
    Using an electric mixer, whisk eggwhites until soft peaks form then, with motor running, add caster sugar in a thin steady stream and continue whisking until stiff peaks form and mixture is thick and glossy. Using a metal spoon, fold in icing sugar, malt powder and cocoa, then transfer mixture to a piping bag fitted with a 1cm-diameter plain tube.
  • 2
    Preheat oven to 100C. Pipe thin 8cm diameter rounds of meringue mixture onto baking paper-lined oven tray and bake for 2 hours or until crisp but not coloured, turn off oven and cool completely.
  • 3
    Melt chocolate in a heatproof bowl over a saucepan of simmering water, dip edges of meringues in chocolate, shake to remove excess, then place on baking paper-lined oven trays and refrigerate. Meringues will keep for 3-4 days stored between layers of baking paper in an airtight container in the refrigerator.
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  • Author: Emma Knowles