From Scratch Mallomars
These are my favorite of all time, and they sound complicated to make but they’re really not that bad. You can make the cookies in advance, then pipe on some homemade marshmallow, dip in dark chocolate (tempered is better if you’re up for it!). And you’re done!
Adapted by Tierney Larson
Recipe for Graham Crackers comes from King Arthur Baking Co.
Recipe for the Marshmallows is adapted from “The flavor bender”
Servings: around 24 mallomars
For the Cookies:
1 cup (113g) 100% Whole Wheat Flour or 1 cup (96g) Whole Wheat Pastry/Graham Flour
1 cup (120g) Unbleached All-Purpose Flour
1/4 cup (50g) granulated sugar
1/2 tsp kosher salt
1 tsp cinnamon
1 tsp baking powder
1 large egg
1/4 cup (50g) vegetable oil
1/4 cup (85g) honey
2 to 3 tablespoons (28g to 43g) milk
additional milk, for glaze
For topping: cinnamon sugar if you have if not just mix together:
2 tbl of granulated sugar
1 tsp of cinnamon
You’ll also need a 2 inch biscuit cutter nearby when you start baking.
Make the cookies…
Ok so…In a medium bowl, whisk together the flours, sugar, salt, cinnamon and baking powder until combined. Then in another bowl, whisk together the egg, oil, honey and 2 tbl of the milk.
Pour the wet ingredients into the dry and stir until you get a stiff dough. Add a little bit more milk if there are spots of flour that aren’t incorporating or the dough seems dry. Wrap the dough with plastic wrap and let it chill for at least an hour until firm, or for longer if you want.
Preheat the oven to 300F. Pull out 2 pieces of parchment the size of a large sheet pan. (You’re going to need 2 sheet pans) Cut the dough in half and roll it out on the parchment until it’s between 1/8-1/16 inch thick. Repeat with the other half of the dough on the other parchment and transfer them to the sheet pans. Brush both with milk and sprinkle with cinnamon sugar.
Bake for 10 minutes, rotating halfway through. Then remove from the oven and using a 2 inch wide biscuit cutter, cut as many circles as you can in the hot dough, carefully pushing them out of the cutter if they’re stuck so that they stay where they are. (You don’t want to remove them from the rest of the dough, you will just cut them and keep them surrounded by the dough.). Place them back in the oven and continue to cook for 18-20 minutes. Until golden brown.
Remove from the oven and let cook before removing the circles from the sheet pan and placing on a cooling rack. If you’re not making the rest now, you can store them once cooled in an airtight container and store at room temp for up to a week.
For the Marshmallows:
This recipe makes enough for 24 mallomars plus about 10 marshmallows (depending how you cut them) or you can double the cookie recipe and you’ll have enough for double mallomars.
For the Mallow Base:
14.5 oz White Sugar
1/3 cup of agave syrup
1 cup of water divided (1/2 for base, 1/2 for gelatin)
7 tsp of gelatin or 3 packets of Knox gelatin
Pinch of Kosher Salt
1 1/2 tsp Pure Vanilla extract or 1/8 tsp of peppermint extract
A few teaspoons of confectioners sugar for sifting over top of the mixture
Dusting: (you’re not going to need to dust the mallomars, but you will have extra mallow to make actual marshmallows, unless you wanna double the cookie recipe and make double the mallomars! So make this dust if you plan to make marshmallows)
1 cup of confectioners sugar sifted
1/2 cup of cornstarch
Make the cookies..
1-Set your graham cookies out onto a cooling rack so they’re ready for piping. You will have extra mallow if you don’t double the cookie recipe so grease an 8x8 pan with shortening or butter, or line with parchment paper, leaving about a 2 inch overhang on each side for easy removal. Also grease a spatula for later on to help you transfer the mixture. Set up a piping bag (for the mallomars) fitted with any medium sized circular tip, or just snip a hole about 1/8 inch wide in the bottom of the bag, and set it inside of a tall glass. Fold the edges of the bag over the top of the glass so it sits open.
2-Whisk together the gelatin and 1/2 cup of water into the bowl of a stand mixer fitted with a whisk attachment. Let sit to bloom while you do the rest, or for a minimum of 10 minutes.
3-Place the sugar, agave and water into a medium sized pot and stir until the sugar is moistened with the water. Have a pastry brush and bowl of water nearby. Set the pot with the sugar mixture over medium high heat, and fit it with a candy thermometer, or have an instant read thermometer near by.
4-Heat until the sugar syrup comes to a boil, being sure to brush the sides of the pot with the wet pastry brush to keep the sides of the pan clean and avoid crystallization of the sugar syrup. While the mixture boils, do not stir it, but swirl the pan to distribute the heat evenly.
5- Cook until the mixture reaches between 242-245F. This may take a while, it tends to sit around 220 for a while but then shoots up so keep an eye on it constantly! Remove from the heat and let the bubbles subside. Put your stand mixer on medium-low speed and slowly and carefully pour the sugar syrup down the side of the bowl of your mixer so as not to scorch the gelatin. Continue to pour it down the side until all the mixture is added.
6- Add the pinch of salt and increase the speed to medium-high for 3-5 minutes until the mixture has doubled in size, is white fluffy and smooth. Bump the speed up to high and beat for a further 3-5 minutes until it has grown up to 3 times the size. It should have almost a stiff peak, and not be too runny. It will start setting, so move quickly.
7- Add the vanilla (or peppermint) and mix for a minute more to combine.
8-Using a greased spatula, scrape the marshmallow mixture into the piping bag filling it about 3/4 of the way. Pipe the marshmallow onto the graham cookies by holding it straight down over the center of the cookie and piping until you get a tall round circle about 1-1 1/2 inches tall. Once all the mallomars are piped, scrape the rest of the mix (if you have leftovers) into the prepared pan and spread it out as evenly as possible. Sieve confectioner’s sugar over the top of them and let them set at room temperature uncovered for at least 6 hours, or overnight. For the mallomars, let them set for 1 hour before starting the chocolate.
If you make extra regular mashmallows….Once set, mix together the confectioners sugar and cornstarch in a small bowl. Sieve some of the dusting powder onto a work surface and turn the marshmallow out onto the work surface. Spray a knife or kitchen scissors with non stick spray and cut the mallow’s into 1 x 1 cubes (or bigger if you’d like). Toss the marshmallow's in the dusting powder and store in an air-tight container for up to 3 weeks at room temperature.
For the Chocolate: This is enough for 24 mallomars. If you doubled the recipe, you should do one batch of 24 at a time, so you can temper the chocolate for each batch.
16oz of dark chocolate bars, 70% cocoa, chopped up
An instant read thermometer, and a bowl of ice water.
Use a double boiler or a heat proof bowl that fits over a small pot (without touching the water) Put 3/4 of the dark chocolate in a heat proof bowl or bowl of double boiler. Then place over a pot of gently simmering water and stir constantly with a spatula taking the temp. until the chocolate reaches 120F, remove immediately and stir in the left over chocolate a handful at a time, measuring the temp. You want to bring the temp down to 82F rather quickly, so don’t stop stirring, and place the bowl in the ice water for a few seconds to cool it while stirring. When it reaches 82F, quickly start dipping the mallomars mallow side first into the chocolate, then their bottoms, scrape the bottom so you get a thin layer of chocolate with a clean finger or off set spatula. Repeat quickly until all the mallows are covered in chocolate.
When chocolate is tempered, it sets right away with a shiny thin layer of chocolate.
Enjoy your mallomars!!
