Friday, September 13, 2013

Choco Mallow Biscuits

When I was younger, we used to eat Choco-Mallows for dessert. Those chocolate treats wrapped in foil are just nice and fluffy, and yummy in my tummy! Well, up to now I still do eat them. But now that I know how to make my own choco mallows in my own kitchen, it makes me giddy and feel like a kid again. I'd like to share with you this recipe of Chocolate Marshmallow Biscuits that I made for Katha Magazine. If you want to read more about arts, crafts and other handmade things in the Philippines, then click do check us out.

Choco Mallow Biscuits

Biscuit Recipe:
3/4 cup unsalted butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking flour
1 teaspoon salt

Preheat the oven at 400F

Mix butter and sugar in a mixing bowl until well blended. Add in two eggs and 1 teaspoon vanilla and continue mixing. Gradually add the all-purpose flour, baking powder, and salt into the batter and blend everything using an electric mixer or just using a spatula. Let the dough chill for 1 hour in the freezer.

Once it has chilled, use a rolling pin to flatten the dough to about 1/4 inch thick. You may use a cookie cutter or a small drinking glass to cut the dough into small circles about 2 inches in diameter. Lay them out on a baking pan with a cookie sheet and bake for 10-12 minutes. Let cookies cool in a rack while you make the marshmallow.

Marshmallow Recipe:
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites at room temperature
1/4 teaspoon vanilla extract

Pour 1 tablespoon powdered gelatin on a bowl with 2 tablespoons cold water. Mix and set this aside.  In a medium sized mixing bowl, whip the two egg whites with an electric mixer until hard peaks form.

Combine water, corn syrup and sugar in a saucepan and bring it to a boil. Do not stir when while the sugar is boiling. You will need a candy thermometer to check that the sugar mixture does not go above 235F (soft ball). When it reaches the required temperature, remove from heat.

Slowly pour the hot sugar, gelatin and vanilla into the bowl of whipped egg whites while mixing with an electric mixer. You will notice that the outer side of bowl will feel warm. Just keep mixing until the mixture cools down.

Transfer the mixture in an icing bag. If you do not have any, you can use a zip loc and cut the tip of the bag. Pipe the marshmallow onto the biscuits and let it set for about 2 hours.

Chocolate Dip:
Melt a pack of semi-sweet chocolate chips in a double boiler. Dip the marshmallow biscuits into the melted chocolate. Let them cool on a cookie sheet lined with parchment paper.

Makes 36 biscuits

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...