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.
After a week of glorious weather, Sydney experiences the rain yet once again. My friend S., who enjoyed the rain tremendously, talked eagerly about her lovely walk to Miss Macquarie chair. In the rain I mean. And how I wish I had joined her then. I feel the need of some refreshment, some new nourishment. Lately, emotion and stress have been running high. And at times, I feel really drained. But inspiration always comes, in different forms, if we wish for it. I have been deeply touched by a book, full of spiritual insight and reminder. In life itself, there is a lesson about love and rebellion that I need to learn. The hard way…
Baking, meantime, has been a therapy for me. I have been baking quite a bit of late, and re-reading my collection of baking books, visiting wonderful blogs, imagining different of things I can make. It’s really not about taking nice photos or making the best cake but sharing with others, family and friends.
Naturally enough, I joined Daring Bakers again. This month challenge is wonderful. We set to make Mallow (chocolate covered marshmallow cookies). These remind me of my favourite childhood treat, Chocopie. I have not eaten these in ages!
Making these cookies was not really hard, but did involve quite a bit of step. I involved my sister and Mr.B to help me. It was such a fun session since my sister managed to create a lot interesting shapes.
As for the Mallow, I have added some coconut extract to the marshmallow. Toasted coconut at the end gives the cookies lovely decorative touch and texture. The only thing is my cookies are thicker than usual thanks to the help of two novice bakers (sis + Mr.B). Never mind, the best part is to share the workload, right?
The cookies themselves, without marshmallow and chocolate, are real keeper, too. Not too sweet, just enough richness to keep things interesting. I imagine these would be really lovely with some winter tea, too.
Here is the recipe for those are keen. My baking notes are at the end.
Mallows(Chocolate Covered Marshmallow 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 350F 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 + 1tsp coconut 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 coconut 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.
Note: 1. Put dry coconut in the oven for a few mins to toast it before sprinkling onto the chocolate glaze.
2.I also did a deconstructed version of Mallow to serve as plated dessert. Not the best photo (I was running out of time). Delicious nonetheless.