daring bakers: mallows
Monday, July 27th, 2009
Recipe: mallows
I feel as if every two weeks I’m doing something Daring. Oh wait, it’s because I AM! Daring Cooks, then Daring Bakers, then Daring Cooks then…
the daring bakers knead to bake
I’m not sure if I can keep this up before I start to lose my shit, kids. At least I made it through July.
The official line: 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.
Awesome founders: Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice.
We were given the option of one or both of the cookie recipes this month, so I chose the mallows because I have been wanting to make marshmallows for over a year. First, we start with a graham cracker base. The dough was simple enough to slap together, chill, roll, and cut out. For some reason, the recipe claims the yield is about 2 dozen cookies for 1/8 inch thickness when in fact, I used a larger cutter and wound up making about 4 dozen cookies. No idea what was up with that…
2-inch cutter
set cutouts on parchment to bake
Next up was to make the marshmallow which essentially involved boiling sugar to soft-ball stage (I boiled to 218°F instead of 235°F because of my altitude, subtract 1° for every 500 ft. above sea level), mixing it with softened gelatin, and beating it into whipped egg whites.
heating the sugar
stir in the gelatin
**Jump for more butter**
