Mallows

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.

We could choose to do one of the cookies or both. Due to time restraints I only tried the Chocolate Covered Marshmallow Cookies, and I'm not sorry. They were much easier than I thought they would be and they tasted delicious. The only downside is that in a humid mid- western USA summer they must be kept refrigerated at all times!!

I give you "Mallows"......

First, the cookie base.

• 3 cups (375grams/13.23oz) all purpose flour

• 1/2 cup (112.5grams/3.97oz) white sugar

• 1/2 teaspoon salt• 3/4 teaspoon baking powder

• 3/8 teaspoon baking soda• 1/2 teaspoon ground cinnamon

• 12 tablespoons (170grams/ 6 oz) unsalted butter

• 3 eggs, whisked together

1. In a mixer with the paddle attachment, blend the dry ingredients.

2. On low speed, add the butter and mix until sandy.

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.

5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

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.

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

Next, the 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

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.

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.

5. Add the vanilla and continue whipping until stiff.

6. Transfer to a pastry bag.

Pipe a "kiss" of marshmallow on the top of each cookie.

Or....if you are to "yella" to try making homemade marshmallows you can use store bought. Simply cut them in half, place them on top of each cookie and then melt them slightly in a 350 degree oven until they "slump" and cover the cookie. (I didn't have enough marshmallow for all of my cookies so I had to do a few of the store bought ones. They look more uniform but they lack.....charm.)

Finally, the chocolate glaze.

• 12 ounces semisweet chocolate

• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

2. Dip cookies in chocolate. Use fork to remove. Set on rack or parchment paper to dry. Refrigerate.

(During this step I encourage you to sing, "Oh I wish I was a homemade mallow cookie. That is what I really wish to be. For if I were a homemade mallow cookie, then chocolate would be poured all over me", as I did.)

Now some of those daring bakers got really creative with their marshmallows. They made all kinds of flavors and all kinds of coatings. The closest I came to branching out from the recipe was when Ryker, my sous chef, suggested we add a layer of peanut butter to a few of our cookies before we top them with marshmallows.

Over all I would say the recipe was a complete success. I served the cookies at Kinley's 3rd birthday party on Sunday and they went over well.....better than Brian's liquid nitrogen ice cream....but that's another story.

I can't wait for next month's challenge.

For more great recipes check out Tempt My Tummy Tuesday.