DIY Mallomars

Based on 8 ratings
Nina Bechtle

Nina Bechtle

toertchenmadeinberlin.com

Blogger

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
45
min.
Resting

Ingredients

Servings:-12+
35 ml water
70 g sugar
egg white
¼ tsp salt
2 tsp gelatin powder
12 wafers
200 g dark chocolate
20 g coconut oil (solid)
Metric
Imperial

Utensils

  • whisk
  • small saucepan
  • stand mixer or hand mixer with whisk attachment
  • piping bag
  • tip
  • baking sheet
  • wire rack
  • saucepan
  • heat-proof bowl
  • cutting board
  • knife

Nutrition per serving

Cal
158
Protein
3 g
Fat
8 g
Carb
19 g
  • Step 1/6

    Stir together water and sugar in a small saucepan and heat up until sugar is dissolved and the mixture thickens. Remove from heat and set aside.
    • 35 ml water
    • 70 g sugar
    • whisk
    • small saucepan

    Stir together water and sugar in a small saucepan and heat up until sugar is dissolved and the mixture thickens. Remove from heat and set aside.

  • Step 2/6

    Add salt and egg white to a mixing bowl or the bowl of a stand mixer and beat until white and fluffy. Add sugar syrup little by little and continue to beat until stiff peaks form and mixture is glossy. Afterwards stir in gelatin powder.
    • egg white
    • ¼ tsp salt
    • 2 tsp gelatin powder
    • stand mixer or hand mixer with whisk attachment

    Add salt and egg white to a mixing bowl or the bowl of a stand mixer and beat until white and fluffy. Add sugar syrup little by little and continue to beat until stiff peaks form and mixture is glossy. Afterwards stir in gelatin powder.

  • Step 3/6

    Transfer meringue to a piping bag and let rest for approx. 5 min.
    • piping bag
    • tip

    Transfer meringue to a piping bag and let rest for approx. 5 min.

  • Step 4/6

    Pipe merinuge into cap-shaped mounds atop wafers and let rest on a wire rack set over a baking sheet for approx. 20 min.
    • 12 wafers
    • baking sheet
    • wire rack

    Pipe merinuge into cap-shaped mounds atop wafers and let rest on a wire rack set over a baking sheet for approx. 20 min.

  • Step 5/6

    Chop chocolate. Set up a double boiler by placing a heat-proof bowl over a saucepan of simmering water. Melt chopped chocolate in heat-proof bowl and stir in coconut oil. Remove from heat and let cool until lukewarm.
    • 200 g dark chocolate
    • 20 g coconut oil
    • saucepan
    • heat-proof bowl
    • cutting board
    • knife

    Chop chocolate. Set up a double boiler by placing a heat-proof bowl over a saucepan of simmering water. Melt chopped chocolate in heat-proof bowl and stir in coconut oil. Remove from heat and let cool until lukewarm.

  • Step 6/6

    Pour chocolate over meringues carefully until they’re evenly covered. Refrigerate mallomars for approx. 20 min. and enjoy cold!

    Pour chocolate over meringues carefully until they’re evenly covered. Refrigerate mallomars for approx. 20 min. and enjoy cold!