I have been honestly drooling over this old blog post that I somehow came across by accident. It was a Daring Bakers Challenge from 2009. I haven't been able to close the post down, it has remained open for over 4 weeks on my laptop.
As usual I have made my own amendments to the recipe to suit my needs which i feel make it work a bit better. It was a fairly easy recipe but time consuming in the sense that you had some wait time periods that were necessary with a couple of stages like the dough refrigerating, the marshmallow setting and the glaze to set. Handy Helper.... at the Ready!
These are called Mallows, and they are D - licious!
1/2 cup Castor Sugar
1/2 tsp Salt
3/4 tsp Baking Powder
3/8 tsp Bi Carb Soda
1/2 tsp Ground Cinnamon
170g Butter - unsalted & room temp
3 eggs - whisked together
1/4 cup Light Corn Syrup
3/4 cup Castor Sugar
1 Tbsp Powdered Gelatin
4 Tbsp Cold Water (to use with gelatin)
2 Egg Whites
1/4 tsp Pure Vanilla Extract
2 ounces Cocoa Butter or Vegetable Oil or Shortening
This recipe makes at least 2 dozen Mallows. Pre heat over to 375 or 200 degrees.
Sift the dry ingredients together, and add room temp butter and mix in electric mixer (paddle attachment) until it resembles a sandy consistency. Then add the eggs one at a time and mix until combined. Remove dough from the mixing bowl and knead into a ball and form a large disc, then wrap disc or discs in cling wrap/film. Refridgerate the dough from 1 hour to 3 days.
Remove from the fridge and roll out your dough on a floured surface. Line a cookie tin tray with grease proof paper. Cut out 1 1/2 - 2 inch rounds, approx 1/2 inch thick and place at least 2cm apart on the tray. Place the tray into the oven and bake the cookies for 10 minutes, they shoudl change to a light gold but not brown, they will be a very pale cookie.
Remove after ten minutes from the tray onto a cooling rack, leave to cool.
Make the marshmallow.
Take a medium saucepan, combine the water, corn syrup and sugar and bring mixture to the boil, or using a candy thermometer it needs to register "soft ball" stage, or 235 degrees. Sprinkle the gelatin over the cold water and let it dissolve.
Remove hot syrup from the heat and add in the gelatin and mix it through. Next in a separate bowl on mixer, whip the egg whites into soft peaks and then pour in the syrup still mixing on high. Finally add the vanilla and continue whipping until stiff. Transfer mixture into a pastry bag with size 10-12 pastry tip.
Pipe a marshmallow kiss onto the top of each cookie. Then rest the topped cookies for 2 hours to set solid.
Finally after 2 hours, take a small saucepan and melt the 2 ingredients together over a double boiler method, to make the chocolate ganache.
Once the chocolate mixture is melted, raise the temp, reduce it back down and heat a 2nd time. Remove from the heat.
Take each cookie and dip it upside down into the chocolate ganache. Place back onto the cooling tray, allow a half hour for the chocolate to dry.
Then feel free to devour SEVERAL... because you won't be able to resist!
Mallows
Biscuit Base
3 cups Plain Flour1/2 cup Castor Sugar
1/2 tsp Salt
3/4 tsp Baking Powder
3/8 tsp Bi Carb Soda
1/2 tsp Ground Cinnamon
170g Butter - unsalted & room temp
3 eggs - whisked together
Marshmallow Centre
1/4 cup Water1/4 cup Light Corn Syrup
3/4 cup Castor Sugar
1 Tbsp Powdered Gelatin
4 Tbsp Cold Water (to use with gelatin)
2 Egg Whites
1/4 tsp Pure Vanilla Extract
Chocolate Coating
12 ounces Dark Good Quality Cooking Chocolate2 ounces Cocoa Butter or Vegetable Oil or Shortening
This recipe makes at least 2 dozen Mallows. Pre heat over to 375 or 200 degrees.
Sift the dry ingredients together, and add room temp butter and mix in electric mixer (paddle attachment) until it resembles a sandy consistency. Then add the eggs one at a time and mix until combined. Remove dough from the mixing bowl and knead into a ball and form a large disc, then wrap disc or discs in cling wrap/film. Refridgerate the dough from 1 hour to 3 days.
Remove from the fridge and roll out your dough on a floured surface. Line a cookie tin tray with grease proof paper. Cut out 1 1/2 - 2 inch rounds, approx 1/2 inch thick and place at least 2cm apart on the tray. Place the tray into the oven and bake the cookies for 10 minutes, they shoudl change to a light gold but not brown, they will be a very pale cookie.
Remove after ten minutes from the tray onto a cooling rack, leave to cool.
Make the marshmallow.
Take a medium saucepan, combine the water, corn syrup and sugar and bring mixture to the boil, or using a candy thermometer it needs to register "soft ball" stage, or 235 degrees. Sprinkle the gelatin over the cold water and let it dissolve.
Remove hot syrup from the heat and add in the gelatin and mix it through. Next in a separate bowl on mixer, whip the egg whites into soft peaks and then pour in the syrup still mixing on high. Finally add the vanilla and continue whipping until stiff. Transfer mixture into a pastry bag with size 10-12 pastry tip.
Pipe a marshmallow kiss onto the top of each cookie. Then rest the topped cookies for 2 hours to set solid.Finally after 2 hours, take a small saucepan and melt the 2 ingredients together over a double boiler method, to make the chocolate ganache.
Once the chocolate mixture is melted, raise the temp, reduce it back down and heat a 2nd time. Remove from the heat.
Take each cookie and dip it upside down into the chocolate ganache. Place back onto the cooling tray, allow a half hour for the chocolate to dry.
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