Chocolate Covered Marshmallow Cookies
Hey guys. In this episode I'll teach you how to make “Chocolate Covered Marshmallow Cookies ”. I hope you guys enjoy my video and I'll see you guys on Sunday :)
Marshmallow Video:
Sugar Cookies Video:
Visit my social media pages and follow me day by day:
facebook.com/SharingWithYou24
instagram.com/sharingwithyou24
pinterest.com/sharingwithyou2
You’ll need:
Cookies
Marshmallow
Melted Chocolate
Necesitaras:
Galletas
Bombon
Chocolate Derretido
Thank you guys for watch my videos!
For business inquiries, please contact:
sharingwithyou24@gmail.com
Soft & Creamy Chocolate Covered Marshmallow Recipe : Homemade Mallomars | SweetHailey
/ INGREDIENTS /
35-40 marshmallow biscuits
-Biscuit
90g(6Tbsp and 1tsp) unsalted butter (room temp)
80g(1/4cup plus 2Tbsp) sugar
1 egg
190g(1 1/3cup) pastry flour
Pinch of salt
5g(1tsp) vanilla extract
-Marshmallow fluff
4 egg whites (150g / 5oz approx.)
45g(3Tbsp) sugar
90ml(1/3cup plus 2tsp) water
180g(3/4cup plus 2Tbsp) sugar
120g(1/3cup plus 2Tbsp) corn syrup / oligosaccharide syrup
-Chocolate cover
200-300g(7~10oz) dark / semi-sweet chocolate
5g(1tsp) coconut oil (or cooking oil)
1. For make biscuit: cream the butter, and slowly add sugar and mix. Crack the egg, mix until well combined.
2. Add the sieved pastry flour, salt, and vanilla extract. Fold until no flour seen. Refrigerate at least 1 hour, up to 1 day.
3. Preheat the oven for 355F / 180C. Flour the surface, and roll the dough. Cut with a cookie cutter, about 2inch / 4.5cm. Bake for 8~10min. After bake, chill it on a cooling rack.
4. For make marshmallow: Beat the egg white until bubbly and fluffy, add 45g of sugar, 1Tbsp at a time. Whip until stiff peak.
5. In a pot, put 180g of sugar, corn syrup, and water. Bring it to boil until 240F / 115C (I took 7min, if you don’t have a thermometer, boil 2min after all sugar melted).
6. Slowly pour the syrup into the meringue(whipped egg white). Whip until fully mixed and fluffy enough. Transfer into the piping bag, with a large tip on immediately.
7. Piping onto the biscuit. And let it set for 10~15min.
8. Meanwhile, In a microwavable bowl, put dark or semi-sweet chocolate and coconut oil. Microwave until all melted. While microwave, make sure mix every 10~20 sec.
9. Pour the chocolate onto the marshmallow. Leave until solid.
10. Store in an airtight container, up to 5 days in the refrigerator.
*I use only egg white to make marshmallow, so it wasn’t that airy texture like make with gelatin.
*With the same reason - make only with egg white -, you should store in the fridge for safety.
Click here for my latest video (Macau style frothy coffee) :
Give this video a thumbs up and leave a comment if you enjoyed it!
I'm not a native English speaker, so hope you understand that :)
한국어로 된 더보기란을 보고싶으시다면 유튜브 사용언어를 한국어로 바꿔서 확인해주세요!
/ MUSIC /
36. Ave Maria_ 아베 마리아_bossa nova
3. Frolicher Landmann_ 행복한 농부_bossa nova
7. Prelude, op.28-15(Rain Drop)_ 쇼팽 _ 전주곡 15번 내림 라장조 작품번호 28-15 '빗방울’_waltz
All recipes belong to SweetHailey 스위트헤일리.
All recipes are for non-profit use only.
Chocolate Covered Marshmallow Cookies
How to make a delicious shortbread cookie topped with marshmallow and dipped in chocolate for the perfect treat! Please visit us at christinafogal.com for this and other recipes.
Opus One by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Chocolate Covered Marshmallow Cookies Recipe:
Chocolate Marshmallow Cookies
These chocolate marshmallow cookies are a fudgy, chewy, brownie-like cookie stuffed with marshmallow and they’re so easy to make. No fancy equipment and they’re ready in half an hour. Take just 15 minutes effort, you can have these marshmallow stuffed chocolate cookies out of the oven ready in around half an hour. This recipe is so easy with no fancy equipment needed and everyday ingredients. They're great for gifting too. FULL PRINTABLE RECIPE:
MORE VIDEOS LIKE THIS:
Hey there and welcome. I'm Marie Roffey, the creator of Sugar Salt Magic, home baker and food photographer. I’m passionate about creating delicious comfort food and desserts from scratch - recipes so good you’ll want to share with family and friends. I want to give home cooks the confidence to get in the kitchen and create delicious recipes.
JOIN ME AT
Pinterest:
Instagram:
Facebook:
TikTok:
Produced and designed by: Sugar Salt Magic
Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Expect sticky fingers from this big, gooey marshmallow creation.
Subscribe ►
Get the recipe ►
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Giant Chocolate-Coated Marshmallow Cookie
Recipe courtesy of Food Network Kitchen
Total: 4 hr
Active: 2 hr
Yield: 8 to 10 servings
Level: Intermediate
Ingredients
Marshmallow:
Nonstick cooking spray, for oiling the bowl, utensils and knife
Confectioners' sugar, for dusting
Three 1/4-ounce packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
Pinch kosher salt
1 tablespoon pure vanilla extract
Crust:
Nonstick cooking spray, for oiling the pan
2 sleeves graham crackers, broken into pieces
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Pinch kosher salt
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
2 large eggs
Chocolate Coating:
12 ounces bittersweet chocolate, finely chopped
3 tablespoons coconut oil
Directions
Special equipment: a 10-inch heat-safe bowl, a candy thermometer and a 9-inch springform cake pan
For the marshmallow: Line a 10-inch heat-safe bowl with a large piece of plastic wrap, leaving a 5 inch overhang. Coat the plastic wrap with cooking spray and then add a large scoop of confectioners' sugar. Pat and rotate the bowl on an angle so that the plastic wrap is coated in sugar. Tap out any excess and set aside.
Stir together the gelatin and 1/2 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
Combine the granulated sugar, corn syrup, 1/2 cup water and salt in a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar completely dissolves. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium-high. Cook until the mixture reaches 240 degrees F.
With the mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla.
Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared bowl. Smooth out the top and dust with confectioners' sugar. Let sit at room temperature until the marshmallow is completely cool and set, about 1 hour.
Meanwhile, for the crust: Preheat the oven to 375 degrees F. Coat the inside of an 9-inch springform pan with cooking spray.
Pulse the graham crackers, flour, baking powder and salt in a food processor until finely crushed. Add the butter and eggs and pulse until the mixture clumps together. Press into the prepared pan and bake until golden and no longer shiny, 15 to 20 minutes. Let cool completely. Unlock and remove the side of the pan.
For the chocolate coating: Microwave the chocolate and coconut oil together in a medium microwave-safe bowl in 30-second increments, stirring after each, until the chocolate is smooth. Let cool at room temperature until the mixture coats a spoon and drips off slowly.
Build the cookie: Line a baking sheet with a wire rack. Place the crust on the rack and pour about 1/3 cup of the chocolate coating onto the center of the crust. Using an offset spatula, spread the chocolate to the edges of the crust ensuring that the chocolate drips and coats the sides of the crust evenly. Use the sides of the plastic wrap to remove the marshmallow and invert onto the crust.
Pour the remaining chocolate coating all over the top of the cookie and let it drip to coat completely. Let sit at room temperature until the coating is hard and set, about 30 minutes.
Transfer to a cake stand or serving platter. Coat a knife with cooking spray and slice (this will help keep the marshmallow from sticking to the knife).
Copyright 2017 Television Food Network, G.P. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#GiantChocolateCoatedMarshmallowCookie #Sweeteats #FoodNetwork
Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Chocolate Covered Marshmallow Cookies by Diane Lovetobake
The video and photo is owned by Diane Lovetobake shown on YouTube only. No pinning please
Vanilla Wafers plain 12 cookies, 6 large marshmallows, 8 oz of milk chocolate or chocolate chips. Melt 8 oz. of chocolate, 1 Tablespoon shortening in a bowl in the mircowave till smooth. Place rounded end of vanilla cookie face up cut marshmallows in half cut side down onto cookie. Place in oven at 200 just till marshmallow slightly melts on cookie. Let cookies cool. Dip each cookie into melted chocolate and place cookie on wax paper. You can place cookies in freezer or refrigerator to set up. Yield 12 cookies