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.
I am so pleased I found the time to make these cookies. It is a couple of days past the posting date- life has been very busy, but it is settling down to a dull roar now.
I made the cookie dough in the food processor (so I didn’t have to wash it before making the marshmallow) That worked a treat. I also didn’t roll out my dough for slicing, rather just cut it from the log. Not as perfectly round but the heat here makes butter based doughs a mess in moments.
I don’t recall making marshmallows before. I have made all sorts of egg whites and sugar syrup concoctions but I don’t think I ever got around to putting some gelatine in. Anyway they were a snap and I was pleasantly surprised at how easily they piped. Without going all infomercial on you, can I just say, Tupperwares new piping tool (dishwasher safe) is really rather lovely to use in these kind of applications.
After I tried one marshmallow I couldn’t help myself- these had to take on a smore’s feel.
And then because of the whole point of chocolate covered- I went a healthy dollop of chocolate hazelnut spread. Yum!