Choc malt meringues

choc malt meringues
22 Item
2H 20M



1.Preheat oven to 120°C (100°C fan forced). Grease three oven trays. Trace 22 x 6cm (2½-inch) rounds, in total, about 2.5cm (1-inch) apart, onto three sheets baking paper to use as a guide, line trays with paper, marked-side down.
2.Beat egg whites in small bowl with electric mixer until soft peaks form. Add brown sugar, beat until sugar dissolves. Fold in sifted icing sugar, cocoa and malt powder.
3.Spoon mixture into piping bag fitted with 1cm (½-inch) plain tube. Pipe mixture into rounds on trays, using paper as a guide.
4.Bake meringues about 2 hours. Cool in oven with door ajar.
5.Dip tops of meringues in melted chocolate. Stand at room temperature until set. Dust with a little extra sifted icing sugar.

Related stories