Malted Chocolate Marshmallow Sandwich Cookies

4. Make the marshmallow filling

Altitude tip: If you live above sea level, your sugar solution cooking temperature will be lower. To find the temperature you need to cook your sugar for marshmallow success, subtract 1°F from every listed temperature for each 500 feet above sea level. For example, at a 6000ft elevation, the sugar syrup in the next step should be cooked to 228°F.

In a small pot, combine the sugar, maple syrup, salt, and 1/4 cup water. Stir to incorporate and cook over medium-high until the sugar dissolves and the temperature of the syrup reaches 240°F, about 5 minutes.

Add 1/4 cup water to the bowl of a stand mixer fitted with the whisk attachment–you can also do this with a hand mixer and a bowl, but it will take a little longer. Sprinkle in the gelatin and gently stir to moisten the grains. Allow the gelatin to bloom, about 3 minutes, while the sugar mixture cooks.

Now things start to move fast:

When the sugar reaches 240°F degrees (or your altitude-appropriate temperature) turn the mixer with the gelatin on low, and immediately add the sugar syrup in an even stream into the bowl. Do not delay–you don’t want your sugar to overcook. Carefully increase the speed of the mixer to high (so as not to spin hot sugar all over yourself and your kitchen) and whip the mixture until the meringue is thick and doubled, and the bowl is about body temperature– about 5 to 7 minutes. You’ll know that your marshmallow is ready when it’s glossy, thick, sticky, and voluminous. Scoop the mixture into a piping bag, seal the top by twisting, snip the end, and set aside. Do not store in the mixing bowl – your marshmallow will set and be unspreadable for your cookies.

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