Summer has been slipping by me and this was another "last minute" challenge- I was very lucky that it didn't turn out to be that challenging and let me tick off "Home Marshmallows" from my list of things to learn to do in the kitchen! So let's get started:
For ONCE I remembered to take two eggs out of the fridge in time to get them to room temperature!
Rolling out the cold dough- with a curious kitty nearby
I didn't want to pipe the marshmallow onto the cookies, so I needed to find a cutter that would be the same size as whatever mold I chose for the marshmallows. This shot glass did the trick-
Shot glass footprints in my dough
As mentioned, I didn't want to pipe the marshmallows onto the cookies, so i needed to find a mold. Some helpful bakers suggested spreading an inch or so of flour onto a cookie sheet and creating molds into the flour and I thought I would be a freaking genius and just use a mini cupcake pan as a mold instead. Once i filled the pan up I realized that the marshmallows probably won't just fall out of their molds... and they didn't- but it wasn't a complete failure- a spoon easily extracted the little buggers. Next time, I think some flour thrown into the molds first, would be perfect.
These didn't come out perfectly, but nothing a lot of chocolate glaze can't help!
And voila! The boyfriend was worried that they would be too small since the shot glass was cutting such small cookies, but i like my mallows with a whole lot of marshmallow so it worked out perfectly. Tasty stuff for sure!
Mallows (Chocolate Covered Marshmallow Cookies)
by Gale Gand
- 3 cups (375g) all purpose flour
- 1/2 cup (115g) white sugar
- 1/2 tsp salt
- 3/4 tsp baking powder
- 3/8 tsp baking soda
- 1/2 tsp ground cinnamon
- 12 tbsps (170g) unsalted butter
- 3 eggs, whisked together
- homemade marshmallows, recipe follows
- chocolate glaze, recipe follows
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 2-inch cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat.
One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours. If you want to decorate the mallows, sprinkle a topping on the glaze while it is still wet.
Makes about 4 dozen (using 2-inch cutter).
- 1/4 cup water
- 1/4 cup (85g)
- light corn syrup
- 3/4 cup (170g) sugar
- 1 tbsp powdered gelatin
- 2 tbsps cold water
- 2 egg whites , room temperature
- 1/4 tsp pure vanilla extract
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage - 235°F on a candy thermometer (218°F at 8500 ft. above sea level). Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix.
Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff. Transfer to a pastry bag.
- 12 oz. (340g) semisweet chocolate
- 2 oz. (55g) cocoa butter or vegetable oil
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.