Growing up I was never a big sweet lover. I preferred salty treats. But there is one of sweet treat that I have always loved: Maltesers or as they are known here in the US Whoopers. I love the malt flavor and that crunchy airiness of the center. The chocolate coating, is neither here or there for me. And this is especially true now that I know that they don’t really even use real chocolate for the coating. While I understand the reasons why, it is still not kosher for me at this point, especially now that I know. But that malty center is all kinds of deliciousness for me.
So about six months ago, I was doing some research trying to figure out the syllabi for the 2017/2018 school year. I came across a few recipes for making homemade Whoopers. But after I read them, I couldn’t understand how they could get the airy crunchiness with white chocolate as the main ingredient. So I continued with the research and finally came across a recipe that had a mixture of the right ingredients and technique. Using egg whites to make a meringue base would give the light crunchy center that I was looking for. Just by reading that the recipe, I knew that I would get the effect that I wanted by making a meringue base.
So I played around with the recipe, made a few changes here and there, and came up with a final product that I love. While my initial thought was to make them exactly like the Maltesers, I realized that I actually liked them without the chocolate coating.
So try this recipe out. While the baking and cooling part of it does take a couple hours, the rest of it is pretty quick. Ultimately though, the final product is worth it.