Light as a feather, crispy and chewy, and only 5 ingredients.
2 cups malted milk balls
3 egg whites
1 cup sugar
2 teaspoons vanilla extract
Pinch of salt
Preheat oven to 325 degrees Farenheit. Line two baking sheets with parchment paper.
Put malted milk balls in gallon-size plastic bag and pound into coarse chunks with the side of a meat mallot (or rolling pin). Set aside.
Place egg whites in a large bowl (save yolks for Hollandaise or Bernaise sauce). Beat with electric mixer until soft peaks form. Slowly beat in sugar. Add extract and salt and blend. By hand, fold in malted milk balls. Place teaspoonfuls of the batter (fairly close together) on cookie sheets. Bake 15 - 20 minutes or until lightly browned and cracked on top and hollow-sounding when tapped. Let cool completely. Store in covered container at room temperature. Makes 36 - 40.