Saturday, January 7, 2012

Chocolate Covered Marshmallow Cookies

For cookies:
3 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons unsalted butter, chilled slightly, cut into tablespoons
3 large eggs, beaten

For marshmallows:
1/4 cup water
1/4 cup light corn syrup
3/4 cup granulated sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 large egg whites, room temperature
1/4 teaspoon pure vanilla extract

For chocolate glaze:
24 ounces semisweet chocolate, coarsely chopped
4 ounces canola oil

To make the cookies, combine the flour, sugar, salt, baking powder, baking soda, and cinnamon in the bowl of an electric mixer with a paddle attachment and mix slightly to blend.  Add butter and mix on a low speed until the mixture is sandy. Then, add the eggs and mix on a low speed until incorporated. Form the dough into a ball, cover in plastic wrap, and refrigerate for a least an hour (or up to 3 days).
Once the dough has chilled, preheat the oven to 375°F. Line cookie sheets with parchment paper.
Roll the chilled dough out on a lightly floured surface until 1/8" inch thick. Cut with a 2-inch cookie cutter and place on prepared cookie sheet. Bake for 8-10 minutes, or until light brown. Transfer to wire racks and let cool completely.
To make the marshmallows, bring the water, corn syrup, and sugar to a boil in a medium sized saucepan. Meanwhile, sprinkle the powdered gelatin over the cold water in a small bowl and allow to dissolve. Let the sugar mixture heat in the saucepan until it reaches the soft-ball stage (235°F on a candy thermometer). Take the saucepan off the heat and mix in the softened gelatin.
In a clean, dry bowl of a stand mixer, beat the egg whites on medium-high speed until soft peaks form. Add the syrup and vanilla extract and beat until stiff peaks form. Place the mixer in a pastry bag and pipe the marshmallow onto the cooled cookies. Let sit at room temperature for 2 hours.
To make the chocolate glaze, heat the chocolate and oil in a double broiler until the mixer is smooth. Place a cookie on a fork and spoon the chocolate glaze over the marshmallow and cookie, shaking off the excess. Let glaze set before eating.
Source: Annie's Eats

1 comment:

  1. sad truth: i've never made my own marshmallows! i've made these cookies with the store-bought kind, and while they're delicious, they'd be so much better with the homemade marshmallows--bravo!



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