Nicole has mentioned that we could attempt either one or both cookie challenges. I found it pretty intriguing that the first cookie had an element of making your own marshmallows. Not that I am keen at all about marshmallows! I find it too sweet and the texture all too mushy! However trying to attempt something new and this being one, really had me going. I decided to do both cookies as the recipes were pretty simple to follow. I also did some research on how to make marshmallows as well as watching some videos on the entire process. The twist about the marshmallows used in the Mallows cookies was that they didn't require the 12-hour setting period. The marshmallow batter (if you can call it that) was piped immediately onto the cookies instead. I decided to go about making a small batch of strawberry marshmallows to pair off with the cookies.
Would you believe if I told you that I did both challenges over a Saturday? Well I did and I am glad that I had as it left my Sunday free to do other things. I started off with the Milan Cookies first as it was the easier of the two. And like Nicole's instructions, the cookie batter did spread quite a bit. As a result it was difficult getting consistently shaped cookies. Instead of lemon extract, I used orange blossom water and a bit of orange zest to the batter. For the filing, I made lavender bitter chocolate ganache instead of the original posted recipe. As I tasted the first batch that came out of the oven, the taste and texture reminded me very much of another previous Daring Baker's challenge, tuilles.
For the Mallows Cookie, I made strawberry marshamallows and these were piped onto the finished cooled cookie. I also added some mixed spice powder to the cookie batter. I didn't think much of the cookies on it's own when I had a quick taste. In fact I thought it was quite plain and paled in comparison with the Milan Cookies. But once the marshmallow and chocolate ganache were incorporated into the entire assembly, the Mallows tasted fantastic. I must say that the combination of all three worked perfectly. Thanks Nicole for such an interesting challenge this month!
Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
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.
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.
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.
Recipe courtesy Gale Gand, from Food Network website
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
Cookie filling, recipe follows
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 width sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5) Bake in a preheated 350F 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.