Homemade Mallomars

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)

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Homemade Mallomars

• 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)

DIRECTIONS:
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.

OLYMPUS DIGITAL CAMERA
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

OLYMPUS DIGITAL CAMERA
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.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

OLYMPUS DIGITAL CAMERA

Homemade marshmallows:
• 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

DIRECTIONS:
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.

OLYMPUS DIGITAL CAMERA
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.

OLYMPUS DIGITAL CAMERA
5. Add the vanilla and continue whipping until stiff, helps to do this in a stand mixer as it might take a few minutes.

OLYMPUS DIGITAL CAMERA
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.

OLYMPUS DIGITAL CAMERA

Chocolate glaze

  • 4 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy cream
    (OR just use all melting chocolate without the heavy cream)

DIRECTIONS:
1. Heat the heavy cream till boiling. Pour over chocolate and stir till smooth.

OLYMPUS DIGITAL CAMERA
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.

OLYMPUS DIGITAL CAMERA

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.

OLYMPUS DIGITAL CAMERA

Topped with hazelnut white chocolate spread and then the marshmallow filling.

OLYMPUS DIGITAL CAMERA

Finally bruleed the top and added chocolate shavings.

OLYMPUS DIGITAL CAMERA

Advertisements