Most people buy their favorite goodies, ie. Mallomars, and are content knowing that a few dollars will guarantee quality with every purchase. But then there are others who think to themselves, screw the system. I have plenty of unsocial hours to waste on making an already perfectly good mass-produced cookie in my home kitchen. This mentality may often backfire, though more often than not, something magical occurs.
While I was never ecstatic about Mallomars, they are good and many of my buddies love ’em. I always wanted to make my own marshmallows since I heard that homemade ones were superior fluff specimens compared to those store bought.
In this recipe, chocolate was not my friend. It originally called for chocolate with vegetable oil, and I couldn’t get the thin layer I wanted to use to enrobe the cookies. After pounds of chocolate (I’m disgusted with myself) I decided to make a ganache instead. (Don’t be stupid like me; use a melting chocolate, not chips.) It’s not the same as the cookie, but it was easier to dip the cookies into and still delicious. For a thicker coating, you can redip once the first layer hardens. Also, the homemade cookie base is not overly sweet. I do enjoy them.
Below is the basic recipe courtesy of Gale Gand, from Food Network website. If you are crazy like a fox, you may feel prone to experiment with different versions. I can only condone such behavior. (My favorite is the pb&j)
• 1 cups all purpose flour
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 4 tablespoons unsalted butter
• 1 egg, whisked
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows
Optional Fillings (ie pb&j)
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
5. When ready to bake, grease a cookie sheet or line it with parchment paper.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
6. Transfer to a pastry bag.
7. I coated some of the cookies with PB&J and some with homemade salted caramel. Pipe a “kiss” of marshmallow onto each cookie. It will still be sticky, though it will solidify with time. If using caramel, the marshmallow might slide around a little—just nudge into place. Let set at room temperature for 2 hours.
- 4 ounces bittersweet chocolate, finely chopped
- 1/2 cup heavy cream
(OR just use all melting chocolate without the heavy cream)
1. Heat the heavy cream till boiling. Pour over chocolate and stir till smooth.
2. Line a cookie sheet with parchment or silicon mat.
3. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
4. Lift out with a fork and let excess chocolate drip back into the bowl.
5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
I had leftover marshmallow that I didn’t want to waste, so I made a mini tart.
First I crushed up one cracker and added melted butter to it until crumbs were fully moistened. I press the crumbs into the base of the pan, verry firmly.
Topped with hazelnut white chocolate spread and then the marshmallow filling.
Finally bruleed the top and added chocolate shavings.