Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Expect sticky fingers from this big, gooey marshmallow creation.
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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).
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Mallomar-Inspired Chocolate-Covered Marshmallow Cookie | Food Network
Krembo | Flødebolle | Chocolate Covered Marshmallow
This candy has so many names all around the world; Krembo, Flødebolle, Skumbolle, cream buns and more. This dessert is made of a cookie as base, homemade meringue (marshmallow) and covered with thin layer of chocolate. This treat is known in different countries, in Norway it’s called Flødebolle, in Israel it’s called krembo and this is really delicious and addictive treat.
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Ingredients:
For the cookies:
1/3 cup (75g) Butter, cold
4 tablespoons (30g) Powdered sugar
1/4 teaspoon Salt
3/4 cup + 1 tablespoon (100g) Flour
2 tablespoons Milk, cold
For the meringue:
3 egg whites (100g)
3/4 + 2 tablespoons cup (175g) Sugar
1 teaspoon Vanilla paste
For the chocolate cover:
250g Dark chocolate
2 tablespoon Vegetable oil
Recipe makes 16 krembos
Directions:
1. Make the cookies: in a food processor or using a hand dough blender, blend butter, powdered sugar, flour. Blend until crumbs are formed.
2. Add milk and blend until dough is formed.
3. Transfer to clean working surface and shape into a flat disk form. Cover with plastic wrap and refrigerate for 1 hour.
4. Preheat oven to 170C (340F)
5. On a floured working surface roll out the dough into 1/4-inch (1/2cm) thickness. Using a cookie cutter, cut 2-inch (5cm) circles.
6. Bake the cookies for 12-14 minutes or until lightly golden, set aside to cool completely.
7. Make the meringue: in a bowl of a stand mixer combine egg whites and sugar. Place the bowl over a double boiler (a pot with simmering water). Mix until sugar dissolves or until reaches 65C.
8. Attach the bowl to the mixer and whisk on high speed for 7-8 minutes, until stiff peaks form. Add vanilla paste and stir.
9. Transfer the meringue to a piping bag fitted with a large round piping tip (12-15 mm).
10. Pipe the meringue over the cookies as shown in the video. Freeze the cookies for at least 2 hours.
11. Make the chocolate cover: in a dip bowl or a measuring cup melt dark chocolate with oil.
12. Now you have two ways to cover the krembo. First way: arrange the krembo on a cooling rack, pour melted chocolate over the krembo. Second way: dip the krembo, upside down in the melted chocolate.
13. Allow to set before serving.
????????EASY SWEET TREAT!! Chocolate Covered Peanut Butter & Marshmallow Cookies ????
This video will show you how to make cannabis infused chocolate covered peanut butter & marshmallow cookies ????. If you never tried this recipe before it will satisfy all your sweet and salty cravings in 15 minutes! I used canna coconut oil for this recipe. Enjoy!
❤️❤️❤️Ingredients ❤️❤️❤️
Ritz crackers
Marshmallow fluff
Peanut butter
Chocolate wafers
White chocolate wafers
Parchment paper
Toothpicks
???? Canna coconut oil
Tips:
????????Don’t put cookies in the fridge or freezer after covering with chocolate. It will cause them to sweat.
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Chocolate Marshmallow Cookie Sandwich
How to make chewy chocolate marshmallow Cookie Sandwich cookie // ASMR
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C O N N E C T W I T H M E
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I N G R E D I E N T S
- 160 All purpose flour
- 50g unsweetened cocoa powder
- 1g baking soda
- 1g salt
- 115g unsalted butter (room temperature)
- 80g sugar
- 25g vanilla extract
- 25-30 large marshmallows
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M U S I C
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Filmed and edited in 4K by Pearl Lok. My videos are only posted on my Youtube channel. Unauthorized use, reproduction, distribution or reuploads with edits of my videos are prohibited.
This video is not sponsored.
#ASMR #chocolate #cookiesandwich #valentinesday