Chocolate Malt Puffs

Easy to make and using only four ingredients, these crunchy, mini malt meringues coated in milk chocolate are my homemade version of the classic chocolate covered malt balls.

INGREDIENTS

Egg Whites 2 large
Icing Sugar 125ml
Horlicks 30ml
Milk Baking Chocolate 250g

METHOD

Beat the egg whites until stiff. Add the icing sugar a tablespoon at a time while continuing to beat until the mixture becomes stiff and glossy. Sift and fold in the Horlicks, then beat for a few second to incorporate. Spoon the mixture into a piping bag and pipe onto a baking tray lined with baking paper.

Bake at 80°C for 75 minutes, then turn the oven off and allow to cool in the oven.

When the meringues are completely cooled. Melt the milk baking chocolate and coat the malt meringues. Place on a sheet of baking paper and allow the chocolate to set, then enjoy!