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I had a craving for one of these today…
Or just one of these Whoppers would do…
Occasionally, I get this inexplicable yearning for malt… as in chocolate malt.
It’s just this “thing” I acquired when I was a little girl, running around the Eaton’s store in Lethbridge with my brothers (my Gran worked there)… and we’d always get money to go buy a cup of chocolate malted ice cream. I think Wendy’s is the closest to this flavor that I know of.
There’s something mysterious about malt, it’s makes chocolate seem more whimsical, I think. There’s the first sensation of chocolate in your mouth and then, just on the tip of your tongue…
there’s something more…
I found this recipe in my January’s edition of House and Home magazine… how could I not make these?
Chocolate Malted Meringues
- 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
- 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.
- Makes about 2 dozen meringues. Will keep for at least one week in an air-tight container.
That looks delicious
Thanks so much:)
Oo, thanks Smidge! I have to make these. I love everything chocolate malted (When given a milkshake choice I always pay the extra to have malt powder thrown in, the more the better). Sometimes Grocery Outlet has giant tins of malt powder: when they do, I get them and squirrel them away, but I haven’t seen any lately.
Then you’re so fortunate, I can’t seem to find Malt powder here, so it was suggested I use Ovaltine… which may be the same thing but with some added extras? Enjoy!!
Since I don’t have any malt powder at present, I might try smooshing up Whoppers in the blender: they are easier to come by. I’ll let you know how it works if I actually do it. Have you seen The Pioneer Woman’s recipe for malted chocolate chip cookies? I’ve been meaning to make those, too.
Great plan , I think powdered is greatbut perhaps leave a few chunks:) Yummmm!
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Hi, Kale and Smidge–
The fast food chain here that’s similar to Dairy Queen (but I never saw before moving South-ward) is Braum’s (I kept thinking people were talking about a Brahms fast-food chain and was seriously curious!). They started as a dairy, I gather, and still make some mighty tasty ice creams. One of them, my husband’s absolute favorite, is their Malted Milk Ball ice cream, a deeply creamy light chocolate ice cream full of malted milk ball *bits*, so yes, I can vouch for the positive excellence of ice cream with crunchy bits of malted milk balls. You will *not* be disappointed!!
Cheers,
Kathryn
Oh… I’m now rendered speechless! Hmmm, I think I know what my next recipe is going to be;)
Such a treat for us chocolate malted lovers! Yours look so pretty, too, Smidge. Well done!
Thanks, John, they’re fun to pipe:) It felt like I was making soft ice cream cone swirls, lol!
These look gorgeous! So pretty. And you can’t beat a good malt – although I usually prefer strawberry. Mmmm. 🙂
Yummm, strawberry meringues, those might have to be made…
Leave overnight to cool? Oh what self control is required of us! How did you do it? The very thought of chocolate malt (forgotten for years) brings back such happy childhood memories – climbing up on a tall soda fountain stool next to my mom for a malted shake! These look irresistably pretty on a plate in your snow. Must do!
Yes, those stools, that fountain, very nostalgic, isn’t it? I was thinking the biggest risk when leaving those in the oven is that I might turn the oven back on to preheat for supper and forget they’re in there… but, yeah, I’d probably have opened the door several times just to make sure they turned out;)
You photograph looks great, those delicate wee meringues out in the freezing cold! cool. c
Shivering meringues… They actually were making a crackling noise (maybe they were shrieking??)
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Light, airy goodness!
If only there were no calories as well..:)
ohgoodness!! that’s all… 😉
Heehee, thanks jo-lyn!
Oh I love the malted flavor too. I also leave them in the oven to cook after they’re done baking (though usually not as long as overnight!). Look gorgeous.
Yah, I’m not sure where I got the “overnight” bit, probably from a recipe I was modifying.. but I think my mom does that.. I should ask her:)
“Will keep for at least one week”?? Nonsense; refrigerator or no refrigerator, they wouldn’t last a day in our house. Instantly et, that’s what. Chocolate malt is pretty much the *ne-plus-ultra* around our place. Ask Richard. 🙂
Ok, is “ne-plus-ultra” french? I’m confused.. but that’s not knew;) Yes, they have vanished into my freezer and I’m known to almost break a tooth or two trying to bite into a frozen bit of Christmas baking..
ps How did you two meet???
xo Smidge
These meringues look so pretty. I love the way you have styled the images.
I love photography, just spent a few hours with someone who is an incredible landscape photographer.. I wish I could devote more hours in the day to this!
These meringues look so inviting and pretty, especially sitting out there looking at the view. You’ve solved a mystery for me…all these years I had no idea what that compelling flavor was in a Wendy’s Frosty…malt, it makes so much sense now, thank you!
Yes, I’m pretty sure that it’s in there, but it’s never advertised as such? Oh, well, they’re pretty darn good. That’s what I used to order when I took my son there for a treat!
I love meringues, and the photo is beautiful!
That is such a compliment coming from you;) Have you any tips regarding meringues??
Le ciel sublime, céleste et pur ! 🙂 🙂 🙂
Homemade meringues are the way to go. I always hated those storebought ones and thought I didn’t like meringue, until I had it at home. I need to find myself some malt powder!
I hope you find some! Such a difference with homemade… I almost can’t eat a bakery cookie unless it’s one of those “fine bakeries”..
I would love to try the meringues WITH the Frosty!
Now, THAT’S a plan!!
Very cool indeed, over here I think your Whoppers are what we call Maltesers, and I can just imagine the flavour of those delicious looking meringues. Such a clever twist, Smidge!
Come to think of it, I think I’ve seen Maltesers as well, heck if I know where? Thanks Celia!
The name alone sounds cool!
Chocolate malted meringues! That’s so many of my favourites all together. I love your photos and styling, especially the one of the malt balls. How glossy do they look!
It’s that glossy texture I love when eating them as well.. I think I’m going with Sharyn (comment above) and bashing a few and throwing them in the meringues next time.
I tried to make meringue cookies once many years ago, closely following a recipe I found in some magazine, but it just didn’t work. Instead of light and crunchy they were tiny and gummy. Blah. But this has inspired me to try again. First to buy a new oven thermometer…
~Emilie
Oh, no, was it just your oven temperature? I totally swear by pre-washing all utensils until they are “squeaky” clean, no yolk allowed (not even a drop) and beat the batter like crazy, and low temperature… Anyway, good luck if you try again!
Fantastic – I have egg whites left over from making ice cream and these are extra special meringues! And look at that beautiful snow…so jealous 🙁
I now have egg yolks, but I think I’ve found a recipe for them;) Snow.. it was so pretty for a few days but it has melted and is a bit browny, yuck here now, sad to say!
Melt in your mouth chocolate bliss. I love your website it is so relaxing and festive, love your new changes. Take care
I love everything malted, and this recipe really made me long for a taste of it. Yum!
These reminded me of the cookies I made years ago….they were called Midnight Kisses! The shape and the overnight process obviously claimed the name for them. I’ve got to dig out that recipe…or just use yours!!
Thank you so much for this. Your pictures never cease to amaze me. The scenery is just perfect there. We are in the upper 70s to lower 80s with fog so thick you can’t see very far ahead of you right now. Kinda kills that Christmas spirit, but your pics brighten my day.
Oh wow malted meringue would just be soooo good !
Thanks for clearing up the french bit, but still intrigued;)