Daring Bakers 21st Challenge: Mallows (Chocolate Covered Marshmallow Cookies)

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.  I was thrilled when I saw that marshmallow was part of the challenge. It is something I had wanted to try making for a while, but had never got around to it. This particular cookie also had a more personal appeal to me. I grew up with “whippets“, the name of this type of cookie produced by Viau in Québec. I have fond memories of the way my father taught sis and I to eat this cookie: eat the chocolate covering first, then “inhale” the marshmallow in one breath; a technique which horrified my mother (JP!!), and naturally delighted us. 🙂

Last Sunday, I finally started on this recipe. We have had a very hot and dry spell, here in Vancouver, and I was worried it would affect the setting time for the marshmallow and chocolate. Nonetheless, time was running out and I went to work. The cookie base was as simple as can be. I was worried how wet and sticky it remained even after the refrigeration period, but it yielded a very nice base, almost a wringer for the original cookie. The marshmallow part turned out to be almost as simple as whipping up a meringue. Since I could not find light corn syrup, I opted for one of the options suggested in the forum, namely half glucose syrup and half normal corn syrup. It worked beautifully (but man, is that stuff sticky when you pipe it…). The ‘mallow setup quickly enough and I was off to the glazing part. Again, simple enough, using my potato masher as the holding and dunking tool. The heat didn’t help in this case at all. It was still soft come the next morning. After reading one of my DB colleague’s problem with chocolate blooming after she had refrigerated the cookies, I was hesitant to resort to that. So I took a couple to work that morning and stored it in the fridge. Not a problem. The chocolate kept its beautiful luster and I became addicted, once more, to this luscious cookie. It will definitely be part of my cookie roster.

Thankfully we had the option of doing one or both of the cookies for the challenge. The weather being what it is right now, I stopped at this one.  A great challenge, it really piqued my curiosity in marshmallow making. It’s an area I’ll explore more come Fall and more suitable baking climate. Thanks for a great challenge, Nicole!

Mallows (Chocolate Covered Marshmallow Cookies)IMG_0786
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 follows
• 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.

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.

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.

Advertisements