Is it bad that I’m already thinking about Christmas gifts in September? On my daily scroll through my Facebook feed, I came across a countdown… only 12 more Fridays until Christmas! WHAT. I know, I had the same reaction. These malted meringue kisses would be perfect little gifts wrapped up in a clear cellophane bag with a couple of macarons and some pretty washi tape.
Meringues are so easy to make and yield literally over 40 meringues per recipe, depending on how big or small you pipe them. These are crunchy and melt-in-your-mouth at the same time with a light malty flavour. They remind me of Lucky Charms marshmallows but waaaaay better.
I used these to decorate my malted milk donuts and I thought they were adorable! You can find that donut recipe here! It gives an extra little crunch factor to an otherwise soft, cakey donut.
I ended up with way more meringues than I knew what to do this and I was still munching on them weeks later. Luckily, these also keep for a long time in an airtight container at room temperature for several weeks.
HOW TO MAKE MALTED MERINGUE KISSESPrint
Recipe for malted meringue kisses for eating on their own or topping desserts that melt in your mouth and are fun to pipe with any piping tip.
- 300g white sugar
- 150g egg whites (5 eggs)
- 1–2 tbsp malted milk powder (i.e. Ovaltine or Horlicks)
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Pour sugar onto baking sheet and bake for about 5 minutes until the edges just begin to melt.
- In a large and clean mixing bowl, beat egg whites with an electric whisk or stand mixer on low speed until it resembles cappuccino foam.
- Increase speed to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
- Remove the sugar from the oven and decrease the oven temperature to 200F.
- Add the sugar one tablespoonful at a time to the egg whites while whisking on high speed. Ensure that the egg whites return to stiff peaks after each addition.
- Once all the sugar is added, continue to whisk for 5-7 minutes. The meringue is ready when it is smooth, shiny, holds a peak, and does not feel gritty when rubbed between your fingers.
- Sprinkle the malt powder over the surface of the meringue.
- With a rubber spatula, gently fold the meringue 1-2 times to “marble” the powder into the meringue. Do NOT fold more than 3 times or the meringue will deflate!
- Using the same lined baking sheet from before, place a dab of meringue on four corners of the pan and press paper on top to keep it from shifting.
- Transfer the meringue into a piping bag fitted with a piping tip of your choice.
- Holding the piping bag perpendicular to your baking sheet and close to the surface, squeeze and release before pulling straight up and away from the meringue to create a point at the top of the meringue kiss.
- Bake meringues for 45-60 minutes until they can easily be cleanly lifted off the parchment paper.
- If they are still sticky, continue baking for 10 minutes at a time or turn off the oven, open the door, and let meringues sit inside until cooled.
- Let cool completely and store in an airtight container for up to 3 weeks.
Keywords: meringues, malted milk, ovaltine, mini meringues, meringue kisses
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