This months DB competition was just brilliant. I am working on honing my marshmallow skills and this project left me with lots of practice.
I decided to play with the concepts a little and added some cherry margarita curd to lighten the mood. It was a perfect treat for a friend’s 50th birthday party and the cakes held up well on our 2-hour midsummer Casco Bay boat ride.
The recipe yielded 4 dozen treats and as such my “taste tester’s” co-workers also had a chance to sample these delights.
This time I stayed true to the recipe. Following the cookie, marshmallow, and chocolate guidelines to a tee. I did shape the cookies and baked them in mini cupcake pans (next time I think I’ll cut down on the baking powder and baking soda to keep the dough from rising). After baking the cookies I filled them with cherry curd and topped them with a pipe of marshmallow. After everything set up I dipped them in chocolate.. and viola light fluffy, sweet and tart….perfect summer treats.
For more photos see my flickr account and view the army of mallowcakes we had on hand….
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.
Follow the break for the recipes…
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 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.
Cherry Margarita Curd
1 # Cherries, washed and pitted
1/4 cup tequila
Juice of 1 Lime
Cook the cherries, tequila and lime over medium heat until the cherries completely fall apart. Strain – you need 3/4 of a cup juice.
3/4 cup sugar
2 T cornstarch
1/8 t salt
3/4 cup cherry juice (see above)
3 large egg yolks
1 T unsalted butter
Mix everything in a sauce pan and cook over medium heat , whisking constantly, until it simmers and thickens. Simmer for 30 seconds more. Strain into a bowl – cover with plastic wrap and chill.
Pipe into cooled cookie shell. Top with Marshmallow. Cover in Chocolate….
It is that easy!!!