Homemade Mallomars

Chocolate-covered marshmallow mallomar cookies on a wire rack, with one cut in half to show a cookie base and marshmallow center.

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Homemade Mallomars with a crisp graham shortbread cookie, a tall dome of fluffy vanilla bean marshmallow, and a thin, snappy shell of tempered chocolate. They taste just like the classic cookie, only fresher, and you can make them any time of year!

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Prep Time1 30

Cook Time20

Chilling, cooling and setting2 30

Total Time4 20

Servings: cookies

Author: Molly Thompson

INGREDIENTS

Graham Cracker Cookie

3/4 cup unsalted butter very soft
1/2 cup granulated sugar
2 teaspoons vanilla extract
1 egg yolk
3/4 cup crushed graham crackers about 8 sheets
2 cups all purpose flour
1/2 teaspoon salt
12 oz semi-sweet chocolate bar chopped and divided

Homemade Marshmallow

2 1/2 teaspoons (1 packet) unflavored gelatin
1/4 cup cold water for blooming
3/4 cup granulated sugar
1/4 cup water for syrup
1/8 teaspoon cream of tartar
1 teaspoon vanilla bean paste
Pinch of salt

Standard - Metric

INSTRUCTIONS

Line two large light-colored baking sheets with parchment paper.
Wet Ingredients: In a large bowl, use a spoon to stir together the very soft butter and sugar until combined. Mix in the vanilla and egg yolk until no yellow streaks remain.
3/4 cup unsalted butter, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 egg yolk
Dry ingredients: Stir in the crushed graham crackers, flour, and salt until the dough just starts to come together.
3/4 cup crushed graham crackers, 2 cups all purpose flour, 1/2 teaspoon salt
Cut out the cookies: On a well floured surface, roll the dough out to 1/2 inch thick. Use a 1 1/2 inch round cookie cutter to cut the dough into circles and transfer them to the prepared baking sheets. Reroll the scraps and repeat until all of the dough is used.
Chill the dough: Chill the cut cookies in the fridge for 20 to 30 minutes. Meanwhile, preheat the oven to 350°F.
Bake the cookies: Bake for 14 to 15 minutes, until the edges are golden and the centers look dry. Let the cookies cool slightly on the baking sheet, then transfer them to a wire rack to cool completely. They will continue to crisp as they cool.
Bloom the gelatin: Once the cookies are completely cool, add the gelatin and cold water to the bowl of a stand mixer fitted with the whisk attachment. Whisk briefly to combine, about 1 minute, then let it rest for 7 to 8 minutes to bloom. This keeps it from clumping and helps it set evenly.
2 1/2 teaspoons (1 packet) unflavored gelatin, 1/4 cup cold water
Simmer the water and sugar: While the gelatin blooms, add the granulated sugar, remaining 1/4 cup water, and cream of tartar to a small saucepan. Stir gently, then bring to a gentle boil over medium heat. Once boiling, stop stirring and cook until a thermometer reads 240°F, about 4 minutes.
3/4 cup granulated sugar, 1/4 cup water, 1/8 teaspoon cream of tartar
Whip the marshmallow: With the mixer running on low, slowly pour the hot syrup into the gelatin in a steady stream down the side of the bowl, avoiding the whisk as much as possible. Gradually increase the speed to high and beat for 6 to 7 minutes, until the marshmallow is bright white, very glossy, and holds its shape when you lift the whisk. Add the vanilla bean paste and salt and mix for 30 seconds more.
1 teaspoon vanilla bean paste, Pinch of salt
Pipe the cookies: Working quickly, transfer the marshmallow to a piping bag fitted with a large round tip (I like Wilton 2A). Pipe a large mound onto the center of each cooled cookie, using even pressure until the marshmallow spreads to the edges. Gently press down, then pull away to form a small peak.
Rest Marshmallows: Let the marshmallow set for at least 1 hour, until the surface is no longer wet or tacky and holds its shape.
Temper the chocolate: Melt two thirds of the chopped chocolate in a medium heatproof bowl over a double boiler, stirring frequently, until it reaches 115 to 120°F. Remove from the heat and stir in the remaining chocolate until melted and the temperature drops to 88 to 90°F. Keep the chocolate between 88 and 90°F while coating, gently rewarming it over the double boiler for a few seconds as needed.
12 oz semi-sweet chocolate bar
Coat the cookies: Drop one cookie at a time into the chocolate and use a fork to coat it completely. Lift it out, let the excess drip off, and place it on a parchment lined baking sheet. Let the chocolate set completely, before serving.

Notes

Graham cracker crumbs: Crush the graham crackers into fine crumbs and measure out 3/4 cup. The number of sheets needed will vary by brand. You can also purchase pre-crushed gram crackers!

Cookie thickness: Roll the dough to an even 1/2-inch thickness so the cookies bake consistently. Cool completely before adding the marshmallow.

Marshmallow: Have your piping bag and cookies ready before whipping. The marshmallow starts setting as it cools, so pipe it immediately. I use a Wilton 2A tip, but any round tip works. You can simply cut the tip off the piping bag if you don't have one!

Before dipping: Let the marshmallow set until it holds its shape and the surface feels mostly dry. It may need longer than 1 hour, depending on your kitchen.

Chocolate: Use real semisweet baking bars for tempering. Keep the bowl and utensils completely dry, and avoid getting steam or water in the chocolate.

Dipping: Lift each cookie out with a fork, gently scrape excess chocolate off the bottom by running it along the edge of the bowl, and slide it onto parchment paper. Let the coating set completely before storing.

Storage: Store in an airtight container at cool room temperature for up to 5 days, with parchment between layers. Avoid warm spots that could soften the chocolate.

Nutrition

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