Chocolate Covered Marshmallow & Milan Cookies (Daring Bakers July 09 Challenge)

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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 especially excited over this months challenge, I’ve always wondered  how marshmallows are made.

For this challenge I chose 4 rather unusual marshmallow flavours. Inspired by last month’s Daring Cooks challenge (Skate with flavoured powders), I became happily addicted to my pestle and mortar and was in powdery heaven.

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Citrus Marshmallow (star shaped) – lemon powder, orange powder, mango powder & citric acid

Violet Marshmallow (heart shaped) – crushed crystallized violet, finely chopped sunflower seeds

Tropical Marshmallow (pregnant gingerbread woman) – banana chip powder (from the burnt butter powder recipe), finely chopped dried pineapple & crystallized ginger

Moroccan Marshmallow (flower shaped) – ras el hanout, black pepper, ground almond.

My favourite was the Violet, the floral aroma worked well in squidgy form.  The Moroccan flavors worked surprisingly well. I wasn’t too good at the chocolate coating so my cookies look very rustic. I can’t help laughing at their wonkiness! One day I will make professional looking cookies…

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Shaping the marshmallows in a tray of cornstarch

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Marshmallows on cookies, pre-icing

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Disected Mallows – Violet Marshmallow with a blob of raspberry jam & white chocolate, Citrus Marshmallow with dark chocolate

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Tropical Marshmallow & Morrocan Marshmallow coated in dark chocolate, seasame seeds & cocoa powder

Milan Cookies

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Matcha Milan Cookies with hazelnut chocolate praline

Milan cookies were pretty straight forwards and delicious, buttery & crunchy. I had a bit of an accident with my first batch – when I brought them out the oven they had amalgamated into one giant cookie. I added a tablespoon more of rice flour & ½ tsp of matcha to my second batch which did the trick.

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Argh!!!

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I stamped cookies out of my merged cookie batter.

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 I used a blend of rice, tapioca, potato starch & corn meal
• 1/2 cup (112.5grams/3.97oz) white sugar I used 1/4 cup
• 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.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour I used 1 cup rice flour ½ cup tapioca starch (+ needed extra rice flour as my batter was too runny)
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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8 responses to “Chocolate Covered Marshmallow & Milan Cookies (Daring Bakers July 09 Challenge)

  1. Wow! Your creativity amazes me! Very impressive. I love all the mallow flavor, and your Morrocan Marshmallow coated in dark chocolate, seasame seeds & cocoa powder is awesome!

  2. Pingback: Chocolate Covered Marshmallow & Milan Cookies (Daring Bakeers July … « Great Chefs·

  3. So creative!! I thought you came up with some unique marshmallow flavors and good job on cutting out the Milans, even though they baked as one giant cookie. 🙂

  4. Such creative flavors, especially the Tropical Mallow in which you used the brown butter powder from the DC skate challenge! I wish I had thought of that, as I have so many powders left over in the freezer from that challenge! Also LOL@ the preggo gingerbread woman! Nice Milanos too! Awesome, awesome, awesome!

  5. Those are some great marshmallow flavors! The tropical and Moroccan sound fabulous! I bet the spices added a ton of flavor. Great job on the challenge!

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