Homemade Mallomars Recipe | SAVEUR

Homemade Mallomars

Mallomars

With a dense chocolate coating and a soft, cakelike cookie base, we think these homemade mallomars are even better than the original. Get the recipe for Homemade Mallomars »

Matt Taylor-Gross

The recipe for these chocolate-covered marshmallow cookies was created by Nicole Lang to satisfy a craving for packaged Mallomars, which are only available from September through March in most of the country—and not available at all at her home in Richmond, Virginia. With a dense chocolate coating and a soft, cakelike cookie base, we think they're even better than the original. This recipe was featured in the article Obsessions: A Cookie with a Season.

Homemade Mallomars
The recipe for these chocolate-covered marshmallow cookies was created by Nicole Lang to satisfy a craving for packaged Mallomars.
makes 4 dozen

Ingredients

16 tbsp. unsalted butter, softened, plus more for greasing
2 cups flour
12 cup whole wheat flour
34 tsp. kosher salt
12 tsp. baking soda
3 oz. plus 13 cup honey
12 cup dark brown sugar
2 12 tbsp. powdered gelatin
2 egg whites
34 cup corn syrup
1 12 cups granulated sugar
12 oz. semisweet chocolate
3 tbsp. coconut oil

Instructions

Heat oven to 350°. Grease a baking sheet and set aside. Whisk flours, salt, and baking soda in a bowl; set aside. Combine butter, 3 oz. honey, and sugar in a bowl; beat on medium-high speed with a hand mixer until smooth and fluffy, about 3 minutes. Add in dry ingredients and continue beating until smooth. Turn out onto a sheet of parchment paper and place another sheet of parchment on top; roll into and 11” x 13” rectangle, about 14” thick. Chill dough 20 minutes. Using a 1 12” round cutter, cut dough into 48 circles; transfer prepared baking sheet. Bake 12 minutes; cool.
Combine gelatin with 12 cup water and let sit 5 minutes until it blooms. Combine corn syrup, 13 cup honey, granulated sugar, and 13 cup water in a 4-qt. saucepan; cook until mixture reaches 245° on a candy thermometer. Take off heat let cool down to 225°, about 5 minutes; add gelatin and stir until it dissolves. Using an electric hand mixer, beat egg whites until stiff peaks form; slowly stream syrup down side of bowl into egg whites while beating, avoiding the whisk. Continue beating egg whites on high speed until stiff peaks form and meringue is cool to the touch, about 5 minutes. Transfer mixture to a pastry bag fitted with a plain pastry tip. Pipe dollops 1 tbsp. onto all of the cookies as quickly as you can. If marshmallow stiffens, beat it a bit more. Leftover marshmallow can be put in a greased and powdered (one part cornstarch to one part powdered sugar) pan for another use.
Combine chocolate and coconut oil in a heatproof glass bowl. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium. Rest bowl over pan and cook until chocolate has melted. Place on a rack and spoon chocolate over the tops; let cool, either in the fridge or at room temperature.

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