My dad will always claim that he doesn’t have a sweet tooth. That is until you open a box of Malteasers. So much so that it has become a running joke that someone has to buy him some every Christmas.
He has, however always lamented the fact that they don’t do a dark chocolate version. Milk chocolate? Yes, very good. White chocolate? Yes, though it’s an abomination in my dads eyes. But sadly no dark chocolate variation.
I have endeavored to set this right with my homemade version. I knew I was never going to be able to make something exactly like the genuine article. Mars have a factory, I have a hand whisk and slightly inefficient electric oven.
This said though, I’m really pleased with the results. Crunchy, crispy malty centres covered in smooth dark chocolate – yummy.
I’ve always assumed that it would be tricky to make my own and that malt extract was some sort of mystical ingredient that would only be available to big industrial manufacturers. It turns out that I was just looking in the wrong section of the supermarket. It tends to live with the vitamins and supplements rather than the baking section if you do go hunting for it.
1 egg white
50g icing sugar
2 tsp malt extract
Any type of chocolate you like for coating (if you use white I promise not to tell my dad)
Preheat your oven to 110°c and cover a couple of large baking sheets with baking parchment or silicone sheets.
Whisk the egg white until it holds stiff peaks then add the icing sugar and whisk again until it becomes stiff and glossy. Finally whisk in the malt extract.
Transfer the meringue mixture to a piping bag fitted with a round nozzle. Pipe small blobs onto the prepared baking sheets. Remember they will expand a little so space them apart.
Bake the meringues for 60-70 minutes. Try not to let them colour too much. Once they are firm turn off the oven and open the door a jar. Leave them in the oven to cool and dry out completely.
Melt the chocolate in a bowl over a pan of boiling water. Once it’s melted turn off the heat but leave the bowl over the hot water to stop it from re-solidifying.
I like to stick the meringues together with a blob of chocolate to make them more rounded but it really depends on how big you want the finished product to be. If you do this then give it couple of minutes to set before covering the outsides.
Coat the tiny meringues in the chocolate. Try to cover them as fully as possible to make the filling air-tight, they tend to go soft quite quickly otherwise.
I find it easiest to use a couple of thin wooden skewers as ‘chopsticks’ when I’m coating the filling but do whatever you find easiest.
Pop the finished ‘malteasers’ on wire rack or sheet of greaseproof paper to allow the chocolate to harden.