It’s always nice to treat Mum to something that you have made yourself – so why not make these stunning marshmallow topped cookies? Dipped in our much-loved Raspberry & Rose Milk Chocolate, this is a real luxury – and is certainly reminiscent of a chocolate teacake!
Raspberry & Rose Marshmallow Cookie Recipe
MAKES APPROX. 40 COOKIES// TIME: 2 HOURS // DIFFICULT
For the cookie:
- 250g Softened Salted Butter
- 140g Caster Sugar
- 1 Egg Yolk
- 2tsp Vanilla Bean Paste
- 300g Plain Flour
For the marshmallow:
- 6 Egg Whites
- 200g Caster Sugar
- 4 Sheets Gelatin
- 1/2tsp Baking Powder
- 1tsp Vanilla Bean Paste
- 1tsp Red/Pink Food Colouring
For the topping:
- 400g Raspberry & Rose Milk Chocolate
- Toppings of your choice (we used an edible gold glitter)
- Preheat your oven to 170 degrees c, and line a baking tray with baking paper.
- Start by making the cookie. Add the butter to the sugar, and mix together until full combined.
- Add the egg yolk and vanilla bean paste, and mix until smooth.
- Add the flour, and mix (or use your hands) to create a soft dough.
- Flour your surface, and roll out the dough (we did it in two parts). Use a circular cookie cutter, and cut out as many biscuits as you can. We used a 5cm cutter; but you may want to go smaller and make tiny versions!
- Pop your biscuits onto the lined tray, and bake in the oven for around 15 minutes. Rotate the tray halfway through for an even bake. You may need to do this in batches as you will have quite a few biscuits!
- Leave the biscuits to cool on a wire rack.
- Next, you need to make your marshmallows. This can be tricky, so prepare yourself! It’s always good to have an extra pair of hands for this too. Add the egg whites and sugar to a glass bowl, along with the food colouring.
- Add the gelatine sheets to a bowl of ice cold water, and leave for 10 minutes. When ready, ring out the sheets and get rid of the water.
- Create a bain marie by adding some hot water to a pan, and allowing it to boil on the hob. Add the glass bowl and it’s contents on top of the pan, so that the steam cooks the egg mixture. (Don’t put the ingredients in the water)! The bowl should balance on top.
- Use an electric mixer to whisk the egg, sugar and colouring together (around 3-4 minutes, until the sugar has dissolved). Wait until the mixture reaches 65 degrees c, and then remove from the heat.
- Add the gelatine and baking powder to the mixture, and use the electric mixer to whisk for about 10-15 minutes, until thick and glossy.
- Fill a piping bag with your marshmallow mixture, and pipe on top of the biscuits. If you slowly pipe, and then lift quickly at the end, you will get a ‘kiss’ shaped look.
- Leave the marshmallow cookies to set for around 60 minutes.
- Whilst they set, break up the chocolate and add to a bowl. Microwave in short bursts until melted. We usually melt it until it’s almost all melted, but then stir the rest until melted (this stops any accidental burning, and also helps to temper the chocolate).
- When the marshmallows have set, dip them into the chocolate, and place them on a wire cooling rack so that any excess chocolate drips off. Top with your favourite toppings, or allow to cool and spray with gold like we did!