I was as excited about this month’s Daring Bakers challenge as only cookies can make me. We were given two recipes this month, with the option to do both or pick one, and from the very beginning I knew I had to try the Mallows. This came with a slight amount of trepidation (which I’m learning is a regular thing with these DB challenges) as my last attempt at home made marshmallows was so disastrous I couldn’t even bring myself to blog about it! I’m happy to say I had a lot more success the second time around!
The Mallows have three components – a biscuit base, home made marshmallow and a chocolate glaze. Each component came together quite easily to produce a gorgeous cookie, even though there was a bit of waiting involved. I had great plans to make a few batches with different flavoured marshmallows but decided to keep it simple yet delicious and flavoured the mixture with vanilla bean.
The recipe said that it would make two dozen cookies, but it made closer to fifty. I ended up with more cookie bases than I had enough marshmallow mixture to pipe onto, so I sandwiched them together with jam to make tiny wagon wheels for a great little trip down memory lane. I enjoyed this challenge and would not hesitate to make these again, they were a real crowd pleaser and fifty cookies disappeared a lot quicker than I thought humanly possible!
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Makes roughly 45-60 cookies
• 3 cups all purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• ¾ teaspoon baking powder
• 3/8 teaspoon baking soda
• ½ teaspoon ground cinnamon
• 12 tablespoons unsalted butter
• 3 eggs, whisked together
• ¼ cup water
• ¼ cup light corn syrup
• ¾ cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites, room temperature
• 1 vanilla bean, seeds scraped
• 340g dark chocolate, finely chopped
• 55g vegetable oil
1. 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 cling wrap and refrigerate for at least 1 hour.
2. . When ready to bake, line a baking tray with parchment paper and preheat the oven to 190°C (375°F).
3. . Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 3-5cm 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.
4. To make the marshmallow, combine the water, corn syrup and sugar, and bring to a boil until “soft-ball” stage, or 112°C (235°F) on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve.
5. 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.
6. 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.
7. To make the chocolate glaze, melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water. 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.
8. Place on the prepared pan and let set at room temperature until the coating is firm.