Dipping the assembled mallomar cookies in melted chocolate

The Finished Chocolate Cookie

The finished chocolate cookie

I married into a large extended family.  Sam’s mom had only boys and created a tradition of Christmas cookie baking with her nieces. This yearly tradition has expanded to include cousins, their children and now partners.  This year we will have over 21 bakers. Each of us bring the ingredients to bake our own type of cookie or candy (a few of us are super bakers and prepare more than one type).  Last year, our group produced over 1,000 cookies (25 different varieties). We have a great time and go home with dozens of cookies of different types.  Last year, I made over 100 mallomar cookies with the help of a few friends.  I wanted to make these cookies because they were a childhood favorite that are now hard to find in stores–they recall my childhood Christmas celebrations.  The process is not for the feint of heart as you will need to prepare the cookie, marshmallow and then dip the assembled cookie.  It was a lot of work – but the results were fabulous and quite memorable.  The following is the recipe I used from Saveur.  Enjoy!

Assembling the cookie and marshmallow center

Assembling the cookie and marshmallow center

 

MALLOMAR COOKIES

Makes 4 dozen

Ingredients

16 tbsp. unsalted butter, softened, plus more for greasing
2 cups flour
12 cup whole wheat flour
34 tsp. kosher salt
12 tsp. baking soda
3 oz. honey
12 cup dark brown sugar
2 12 tbsp. powdered gelatin
2 egg whites
34 cup corn syrup
13 cup honey
1 12 cups granulated sugar
12 oz. semisweet chocolate
3 tbsp. coconut oil

Instructions

Combine chocolate and coconut oil in a heatproof glass bowl. Fill a 4-qt. saucepan with 2″ of water; bring to a simmer over medium. Rest bowl over pan and cook until chocolate has melted. Place on a rack and spoon chocolate over the tops; let cool, either in the fridge or at room temperature.

Combine gelatin with 12 cup water and let sit 5 minutes until it blooms. Combine corn syrup, honey, granulated sugar, and 1⁄3 cup water in a 4-qt. saucepan; cook until mixture reaches 245° on a candy thermometer. Take off heat let cool down to 225°, about 5 minutes; add gelatin and stir until it dissolves. Using an electric hand mixer, beat egg whites until stiff peaks form; slowly stream syrup down side of bowl into egg whites while beating, avoiding the whisk. Continue beating egg whites on high speed until stiff peaks form and meringue is cool to the touch, about 5 minutes. Transfer mixture to a pastry bag fitted with a plain pastry tip. Pipe dollops 1 tbsp. onto all of the cookies as quickly as you can. If marshmallow stiffens, beat it a bit more. Leftover marshmallow can be put in a greased and powdered (one part cornstarch to one part powdered sugar) pan for another use.

Combine chocolate and coconut oil in a heatproof glass bowl. Fill a 4-qt. saucepan with 2″ of water; bring to a simmer over medium. Rest bowl over pan and cook until chocolate has melted. Place on a rack and spoon chocolate over the tops; let cool, either in the fridge or at room temperature.