Daring Baker Marshmallow kisses

I have seen chefs make marshmallow a few times and have often thought about giving it a go, but never have. When this challenge came up I was keen to give it my best shot and my Fiance was also extremely excited about the prospect of chocolate covered goodies.

The cookies seemed to come out well so then was the challenge of the marshmallow. Glancing over the recipe again I noticed that I needed a sugar thermometer but, alas I don't have one so had to go solely on the soft ball test in water to see if I had cooked my sugar enough. Thankfully it seemed to work!

I found it difficult to get a hold of corn syrup so I used golden syrup instead and hoped it would work. I think I also ran out of caster sugar so had to use some caster and some demerera sugar. It's a wonder I managed it at all with all my little adjustments!

The one tip I would give is that when you add the sugar, syrup and gelatin mixture it looks like disaster has struck as your lovely thick, fluffy egg whites go very slack but don't worry! Keep whisking furiously until the mixture cools a bit and it will gradually start to thicken again.

I'm not sure if it was beginners luck but they seemed to turn out very well. The only thing I think I did wrong was to add too much oil to the glaze and the chocolate ended up very soft and thin. I do think though, that it's better to use dark chocolate as the filling is so sweet it needs a more bitter covering.

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.

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.

Homemade marshmallows:
• 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.

Chocolate glaze:
• 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.

Ooh what a nice pear!!

I was watching Jamie Oliver a couple of weeks ago and spotted this tray baked meringue. Incidentally I've just had a look at his new website and it's worth a look. I always save egg whites when I'm only using the yolks and freeze them so I can whip up meringue really quickly and with a meringue not having many ingredients, it was ideal to make while we were on holiday in self catering accommodation last week. I love chocolate and hazelnuts so anything with those in is winner in my book.

Serves 6 to 8

Ingredients:

4 large free-range egg whites

200g unrefined golden caster sugar

a pinch of sea salt

100g hazelnuts, skins removed

2 x 400g halved pears, in syrup

2 pieces stem ginger, thinly sliced

200g dark chocolate

400ml whipping cream (he suggests double but I just can't bring myself to do it)

50g icing sugar, sifted

1 vanilla pod, halved and seeded

zest of an orange

Preheat the oven to 150 degrees centigrade and line a large baking tray with grease proof paper. Put the egg whites into a very clean bowl and whisk until it forms soft peaks (this is when it forms a peak but it flops over at the end, the eggs whites will not whip up properly if there is any grease or yolk in them). Keep the mixer on and gradually add the sugar and the salt. Whisk the eggs on full power until they are soft, silky and smooth. Heap the meringue onto the baking tray and spread out into a rectangular shape with the back of the spoon making sure you don't spread it out too thin. Bake in the oven for about an hour until crisp and slightly golden. Whilst the meringue is cooking, place the hazelnuts on another baking tray and put in the bottom of the oven to cook with the meringue until golden brown (this should take the same amount of time as the meringue but keep an eye on them). Once cooked, remove from the oven and leave to cool

To make the topping softly whip the cream and add the icing sugar and vanilla seeds  (you get these by slicing the vanilla pod down the centre and scraping out the seeds with a sharp knife). Drain the pears and reserve the syrup from one of the tins. Add this to a saucepan with the ginger and warm gently. Take off the heat. Chop the chocolate and add to the pan stirring to combine.  I didn't have any ginger but instead added a little pear brandy. Heap the whipped cream on to the meringue, tear the pear halves into chunks and place on top, scatter the roughly chopped hazelnuts, drizzle the chocolate and zest the orange over the top to finish. Perfect to revive you after a long walk along the beach on a very windy day.