Homemade Mallomars

A few days ago my sister had brought home a chocopie and enthusiastically explained that they tasted just like mallomars, a chocolate covered marshmallow cookie, the cookies of their youth. ( is it weird that we never eat chocopies ? ) Mallomars aren't sold  in California so they haven't had one in quite some time. Since I am the youngest of the three of us, I don't remember these cookies at all. But hey how hard would it be to make mallomars ? So off to the internet I go for a recipe.

While looking for recipes online, I noticed some people talk about how the ratio of cookies to marshmallow to chocolate was off. So I cut the cookie recipe in half and that seemed to do the trick for me . I had just enough marshmallow to pipe on the cookies and one bag of chocolate was enough for dipping.

I didn't have a round cookie cutter so I just got a cardboard tube, cut a strip off to make it a bit smaller, and taped it up so the dough wouldn't touch the cardboard. It worked well enough haha.

I was a bit worried about the marshmallows. When I first started whipping it, it was very thin. But that was probably because it was still warm from when I added the hot syrup. I ended up whipping the marshmallow for quite some time, more than 10 minutes definitely. I wasn't keeping track. I just let my stand mixer do its thang as I played Line Play on my phone heh. I just started today its a real cute app/game. 

Of course these didn't quite pass the Mallomar test, but I suppose they're a good replacement.

Ingredients

( I tried to half the recipe for the cookies. you can see the original here by Gale Gland )

For the cookies: 
1 1/2 cups of all purpose flour
1/4 cup of sugar
1/4 tsp salt
3/8 tsp baking powder
2/8 tsp baking soda
1/4 tsp ground cinnamon
 6 tbsp unsalted butter, slightly chilled
2 eggs

In a mixer with a paddle attachment, combine all the dry ingredients. Add the butter on low speed until sandy. Add the eggs and mix until combined. Form the dough into ball and wrap in plastic wrap. Refrigerate it for at least an hour or up to 3 days.

When you're ready to bake, preheat the oven to 375° F. Line a baking sheet with parchment paper. Roll out the dough to about 1/8 inch thickness on a floured surface. Use a 2 inch round cookie cutter to cut the dough. Transfer to the prepared baking sheet and bake for about 10 minutes or until light golden brown ( about 12 minutes for me ) Let it cool to room temperature.

Pipe a kiss of marshmallow onto each cookie and then let the marshmallow set for 2 hours or until its not tacky anymore. Line up some parchment or wax paper for the cookies. Gently drop the cookies into the hot chocolate glaze. Fish it out with a fork and let some of the excess chocolate drip back into the bowl. Place it on the prepared sheets and let the chocolate set, about 1-2 hours.

Made about 60 cookies for me. But keep in mind they weren't all exactly the same size and I used a cutter slightly smaller than 2 inches. 

For the marshmallows:
1/4 cup water
1/4 cup corn syrup
3/4cup sugar
1 tbsp. powdered gelatin
2 tbsp. cold water
2 egg whites, at room temperature
1/4tsp. vanilla extract

Make sure you separate your egg whites ahead of time and let them come to room temperature ! ( although people argue that this step doesn't matter. ) 

Combine the water, corn syrup, and sugar in a saucepan and bring it to a boil until it's at 235°F - the softball stage.While the syrup is heating up, sprinkle the gelatin over the cold water and let it dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup in. Add the vanilla and continue whipping until stiff. Transfer to a piping bag.

For the chocolate glaze:
12 oz semi sweet chocolate

2 oz vegetable oil ( about 4 tbs )

Melt the ingredients in a heat proof bowl over simmering water. 

                                                                                    Enjoy !