Mallow-Kiss

Sugar Cookie Dough
Unsalted Butter - Soft 350g
Granulated Sugar 400g
Whole Eggs 100g
Vanilla Extract 10g
Sir Galahad Flour 550g
Salt 5g
Baking Powder 5g
Egg Yolks 40g
Marshmallow
Gold Gelatin Leaves 17g
Water 75g
Classic Mocha* 10g-15g
Granulated Sugar 225g
Trimoline - 1 70g
Trimoline - 2 100g

Method

Sugar Cookie Dough
  • Cream together the butter and sugar until fluffy. Slowly add the whole eggs and egg yolks while scraping down the bowl frequently. Stir together the salt, baking powder, and flour. Add the dry ingredients and mix until just combined. 
  • Chill dough slightly then roll out to desired thickness (between 3 and 5mm is recommended). 
  • Once dough is sheeted chill in the refrigerator until firm then cut out desired shape. 
  • Freeze cookies and once frozen bake in a 340°F rack oven for 8-12 minutes depending on the size of the cookie. The cookie should have very slight color. 
  • Seal with cocoa butter.

Marshmallow
  • Soak gelatin leaves in ice cold water. 
  • Prepare 2nd trimoline in a mixing bowl with a whisk. 
  • Boil water, 1st trimoline and sugar to 230°F and pour all in mixing bowl. 
  • Add pre-soaked gelatin leaves, Classic Flavor and whip up to an aerated & pipe-able texture.

Assembly
  • Pipe a dot of Deli Dulce de Leche in the center of baked cookie discs. 
  • Pipe marshmallow over top when it’s still slightly warm.
  • Let marshmallow set in a dry area for minimum 2 hours before enrobing in Carat Decorcrem following proper handling procedures.

About this Recipe:

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