Hippity Hoppity Happy Easter Day! Homemade Robin’s Eggs!! YUM!

by Sandy Pollock

I might be the only person that is super stoked for the Valentine’s Day candy to leave the store shelves. The reason for this excitement is that I LOVE the thing that will be taking its place on the shelves: ROBIN’S EGGS!

Look, I know you think Robin’s Eggs are just glorified Whoppers, but that my friend is where you are wrong. Robin’s Eggs have an outer candy shell and that makes them totally different and special.

I took on the task of making the very best version of this candy that I could. I am a BIG fan of the malted center and really started out with that being my main focus. This recipe is very easy and if you are a malt fan, like me, you will be very VERY pleased. Maybe too pleased. Let’s get going…

storebought - homemade

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2 egg whites

1/4 cup granulated sugar

1/2 cup powdered sugar

1 1/2 tablespoons dutch cocoa powder

2 tablespoons chocolate malt powder

2 tablespoons Turbinado sugar


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Pre-heat oven to 225

Place the egg whites in a large mixing bowl. Beat with the whisk attachment until frothy.

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Slowly add the 1/4 cup granulated sugar and beat until you reach firm peaks.

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Sift powdered sugar, cocoa powder, malt powder, and turbinado sugar into the firm egg whites.

Gently fold the mixture together. The batter is going to deflate some, but the easier you are with it, the larger the cookie. I will say that I made this recipe MANY times and was more aggressive with my folding than the average bear. This was not a bad thing, the cookies still ended up delicious – just flatter and  crunchier (I love them and will make them this way again – perfect for ice cream!)

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Place batter in a pastry bag if you have one, but if not just use a ziplock bag with the corner snipped off.

Pipe batter onto a parchment paper lined baking sheet and bake for an hour.

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Turn off the oven, prop the door open, to allow the cookies to continue to cool and crisp up for a couple of hours.

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In a double boiler, melt chocolate.

Once the chocolate is melted, dip or spread chocolate on your cookie. The chocolate is a fantastic addition, but does not overtake the amazing malt taste of the cookie.

robin's eggs

Really really delicious!

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Start an Easter tradition today by making these with your family!

Homemade Robin’s Eggs

2 egg whites

1/4 cup granulated sugar

1/2 cup powdered sugar

1  tablespoons dutch cocoa powder

3 tablespoons chocolate malt powder

2 tablespoons Turbinado sugar + more for sprinkles (this add amazing crunch and texture)

Pre-heat oven to 225

Place the egg whites in a large mixing bowl. Beat with the whisk attachment until frothy. Slowly add the 1/4 cup granulated sugar and beat until you reach firm peaks.

Sift powdered sugar, cocoa powder, malt powder, and turbinado sugar into the firm egg whites.

Gently fold the mixture together. The batter is going to deflate some, but the easier you are with it, the larger the cookie. I will say that I made this recipe MANY times and was more aggressive with my folding than the average bear. This was not a bad thing, the cookies still ended up delicious – just flatter and  crunchier (I love them and will make them this way again – perfect for ice cream!)

Place batter in a pastry bag if you have one, but if not just use a ziplock bag with the corner snipped off.

Pipe batter onto a parchment paper lined baking sheet and bake for an hour. Turn off the oven, prop the door open, to allow the cookies to continue to cool and crisp up for a couple of hours.

In a double boiler, melt chocolate. Once the chocolate is melted, dip or spread chocolate on your cookie. The chocolate is a fantastic addition, but does not overtake the amazing malt taste of the cookie.

Really really delicious! Start an Easter tradition today by making these with your family!

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