I'm late, yet again.
My timing is just wayyyy off lately.
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.
Hope this post will still make the cut of July's DB challenge.
I only made the mallows, since I'm not that fond of milano cookies nor do I have the time and energy to do two kinds.
I made marshmallows before, and they are super easy and way better than the store bought one. So when I see this month (last month's I mean) challenge, I was quite excited. My boss was too, because I've been raving about homemade marshmallow to her but never had the chance to actually made one for her.
This time, I made strawberry marshmallow to go with the cinnamon cookies. The cookies was amazing by the way, and a breeze to whip up. I sprinkle the marshmallow with strawberry powder to intensify the strawberry flavour even further. After dipping the mallows in chocolate, I sprinkle pink glitter and put edible gold leaves on top. They look just adorable.
I made PLENTY of marshmallow. After giving some to my boss, I took the rest to the snow with me. Just picture a steaming hot choco with these babies while it's pouring snow outside.. Pure bliss. It even made me forgot how lousy the weather was all weekend at Mt. Buller.
Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies
• 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
• Homemade marshmallows, recipe here
• Chocolate glaze, recipe follows
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.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.
For the homemade marshmallow, I used Nightscotman's strawberry marshmallow which are a variation of Martha Stewart's vanilla marshmallow found here
• 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.