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November 13, 2009

Mallomars aren’t from the South, but I do enjoy seeing the first box on the shelf in October or so.  Apparently they have them throughout the year up North here, but when I saw this recipe that was a Daring Bakers challenge a couple of months ago, I had to make them for myself.  I think next time I’ll adapt them to be Moon Pies, a real Southern treat, but these were delicious.

Crown light corn syrupThey weren’t too difficult to make, although I did have to go searching for corn syrup.  The translation of Karo up here is “Crown”, even though it’s the same company. I suppose you have to changeover everything to royalty up here.

It was a bit time-consuming however, but just because everything has to cook and set before you can move on to the next step.  Other than that, it was fun to make marshmallow for the first time and put everything together.

Clearly, we went with the giant Mallomars here: big cookies, big marshmallow and as much extra chocolate as I could muster. That’s what keeps you from eating 12, right? Cause if they were mini, they’d all be gone in one sitting.



The recipe is adapted from Gale Gand, of the Food Network.


Step 1: The Cookies

3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 sticks unsalted butter
3 eggs, whisked together

In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine.

Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

Preheat the oven to 375 degrees. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 2 inch cookie cutter to cut out small rounds of dough.

Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Step 2: The Homemade Marshmallow

1/2 cup water
1/2 cup light corn syrup
1 1/2cup sugar
2 tablespoons powdered gelatin
4 tablespoons cold water
4 egg whites , room temperature
1/2 teaspoon pure vanilla extract

In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix.

Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff (this took about 6 or 7 minutes). Transfer to a pastry bag.

Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

Step 3: The Chocolate Glaze

24 ounces semisweet chocolate

Melt the chocolate in the top of a double boiler or a bowl set over barely simmering water.

One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl.

Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

One Comment leave one →
  1. Mom permalink
    November 14, 2009 1:25 pm

    You are too impressive. Glad you are a cook like your Dad!!!!!!!!

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