Malted Milk Meringue Cookies
Malted Milk Meringue Cookies: Super easy, airy meringues that taste like the inside of malted milk chocolates - what else can I say? Awesome!
Servings: 48 Meringue cookies
Calories: 17kcal
Equipment
- Stand Mixer Or Electric hand mixer
- 2 Baking Sheets
- Parchment Paper
- Disposable Pastry Bags
- Large star tip and coupler Optional
Ingredients
- 4 Large egg whites room temperature
- ½ teaspoon Cream of tartar
- ¼ teaspoon Salt
- ¾ cup Granulated sugar
- ⅓ cup Dry Malt Extract
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 225°F. Prepare cookie sheets by lining with parchment paper. (Do NOT use pan spray!)
- In the bowl of a stand mixer, combine egg whites, cream of tartar, and salt. Using the whisk attachment, whip on medium or medium high until foamy.
- As they’re whipping, combine the sugar and DME.
- Slowly add in the sugar mixture – a little at a time – and continue whipping until stiff, glossy peaks form and the sugar is completely dissolved. (The mixture shouldn’t feel gritty at all)
- Turn off mixer, remove bowl. Gently stir in vanilla extract.
- Fit one extra large pastry bag with a large coupler set and tip of your choice – I used used a 4B, large star tip.
- Fill with meringue, taking care to avoid air bubbles. I like to tie them off with a little bit of twine, ribbon, or elastic, as it keeps things cleaner.
- Use the frosting to pipe small swirls of meringue out onto the prepared cookie sheets. I like to make them just over 2″ in diameter, and leave about 1″ between each little mound.
- Bake for 1 hour. Turn the oven off, keep the door closed, and allow them to cool for 2 hours.
- Remove from oven and allow to cool fully before transferring to an airtight container.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 16mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg