Tuesday, July 28, 2009

Daring Bakers July! Mallomars (Part 2)

This second part of this month's Daring Bakers challenge was the best. The Milanos were decent, but these are pretty great! Just like Mallomars. Except better, because they're homemade and gluten-free. These are a big, messy, production, but fairly straightforward. I won't make these again until it's cooler outside. This is not a good project to do on the hottest day of the year so far.

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She choseChocolate 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 (I used rice flour mix plus 1/2 t xanthan)
• 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. I ended up rlling my dough into small balls and then flattening each one, it's waaaaay too hot to roll out cookie 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
(I used half dark and half semisweet)
• 2 ounces cocoa butter or vegetable oil
(I used shortening)


1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water. I melted mine in the microwave. If your glaze seems too thick, add a little more shortening.




17 comments:

  1. Love your pictures! And your piped marshmallow came out perfect.

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  2. Part deux is just as I thought it would be after seeing how gorgeous your Milanos came out - perfection. VERY nicely done..and I love the interior photo :)

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  3. This took my breath away!

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  4. mmm ... looks great ^^ ... like your pictures ^^ XOXO

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  5. Yum!! All of your cookies look amazing - Beautiful job on this challenge =D. I love your photos!

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  6. You really are amazing, and I just might be a little bit in love with you.

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  7. That last picture is AWESOME! I love that you used a darker chocolate--I can't believe those Mallows are gluten-free!! Great job!

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  8. WOW!!!! Those look absolutely incredible - and your pictures are fantastic.

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  9. Beautiful mallow mounds. Well done, indeed!

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  10. mmm, awesome job. They look so good! your photos are awesome, too!

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  11. I agree with Lisa perfection! Love the cross section photo!
    ~ingrid

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  12. wow, these look really proffesional! well done!

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  13. wow! awesome!!!!

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  14. Oh my goodness! They look delicious! When I saw those photos I was like "yes!" jumping up and down in my chair "there you go, the epitome of gluten-free perfection!"
    Thanks! Now that I know it's possible I can make these for my 8 months pregnant sister, she loves marshmallow and chocolate.

    Oh yeah and I love your blog, I've linked to it from mine: www.gisforgluten.blogspot.com

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  15. holy heck those are purty! what a lovely job on both challenges.

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  16. Ellen in Maryland7:09 PM

    Mallomars were my mother's favorite cookies before we both discovered we had celiac disease. I made these for her as a Hanukkah present and they were truly amazing! Thank you sooo much!

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