So here we are at the end of July which means two things -

1. we are less than one month from the start of school (time to get on those supply lists)

2. it’s time to turn in my Daring Bakers report

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.

We were given the option to do one or both of the recipes. I made the Mallows, but ran out of month to get the Milans made too.

mallows

for the cookie

3 cups flour

1/2 cup white sugar

1/2 teaspoon salt

3/4 teaspoon baking powder

3/8 teaspoons baking soda

12 Tablespoons butter

3 eggs (whisked together)

Preheat the oven to 375 degrees F.

In a mixer with the paddle attachment, blend the dry ingredients.

On low speed, add the butter and mix until sandy. Add the eggs and mix until combine.

Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.

When ready to bake, line cookie sheet with parchment.

Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.

Transfer to the prepared pan and bake for 10 minutes or until light golden brown.

Let cool to room temperature.

for the marshmallow
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/2 teaspoon pure vanilla extract

In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

Sprinkle the gelatin over the cold water and let dissolve.
Remove the syrup from the heat, add the gelatin, and mix.

Whip the whites until soft peaks form and pour the syrup into the whites.
Add the vanilla and continue whipping until stiff.

Transfer to a pastry bag.

Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Chocolate glaze:
12 ounces semisweet chocolate

2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Line a cookie sheet with parchment.
One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.

Lift out with a fork and let excess chocolate drip back into the bowl.
Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

These were tasty, but messy. I was working on an exceptionally humid day. My marshmallow was extra sticky so I wasn’t having luck making kiss shapes, so mine are more of a twist. The one thing I would definately do different next time would be to change the glaze. It finally hardened after I chilled it, but they started to melt as soon as you touched them. I was glad they were bite size so I could just pop them in my mouth. So I think I would skip the oil all together.

They were a bit time intensive, but delicious. Thanks Nicole for hosting this month’s challenge.