Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
You can find the recipes on Nicole's blog. I halved the recipes, but I still ended up with huge amounts of each type of cookie for some reason (something like quadruple what I should've ended up with).
Milan(o)s are at the top/left, and the marshmallows cookies (heretofore known as "mallows," while I'll sometimes call the marshmallows themselves "marshies") are at the bottom/right.
Piping mallows is fun!
You don't have to dip the Milanos, but what chocolate-filled cookie couldn't use just a little more chocolate? None, I say! Dunk them all! TWICE!
Or just drizzle it on. I call this particular technique "delicizzle."
Ah, the trouble with dipping is that it shows all your flaws--every dimple and crack. But it's chocolate, you just love it more! I'd dip myself in chocolate to be loved like that. I used a fork to dip, counted to ten while I held each cookie over the bowl so a lot of the excess would drizzle off, then set each cookie back down on the parchment. It's a bit more time-consuming, and ten seconds times times something like 70 cookies makes 700 seconds--almost 12 minutes I could've spent on Facebook! It was worth it--I didn't end up with a lake of chocolate melding all my cookies together. ;)
Dark chocolate sure looks pretty on a white plate.
The Milanos were yummy--crisp, orangy, chocolaty, and not too sweet--just enough of everything. I made these about half the size of the Pepperidge Farm version, which is not to say that I ate twice as many . . . (more like thrice).
I wasn't the hugest marshmallow fan until I realized that those store-bought marshies gave all marshies a bad name. Fresh, homemade marshmallows melt in your mouth. Even though these are made just about entirely of sugar, they're not as sweet as store-bought. They are sweet, though, so give the kiddies only a couple a time, or else you'll have to tie a string to them so they don't flee in a glucose-given frenzy. Good times! The cookies, laced with cinnamon, are tasty!
The Milan(o) batter pipes out thickly, but spreads out thinly, very much like tuilles! I bet roundies would be nice, but practice a few times so you know your piping skills are sharp enough to make very round cookies--otherwise, you'll have amoebas.
I had leftover marshmallow, so I poured the rest into a tupperware and let it set. The next day, you can cut them apart with kitchen shears. This recipe was a bit too sticky to use a knife on. Toss each marshie in powdered sugar so they don't stick together, or toss it straightaway into a mug of hot chocolate. Nom!
Pipe the marshmallow as soon as you can so you get a nice teardrop shape. While this mix does stay thickly viscous for quite awhile, it does stiffen the longer it sits. Wonderfully, the mallows do melt in your mouth, no matter how long the cookies sit around, even in the fridge!
In the summer heat, the chocolate coatings didn't want to harden, so I just put them in the fridge. I stored the leftovers in the fridge, too. This had the added benefit of keeping the Milanos nice and crisp--don't worry, they don't get crackly crumbly crisp!
Want to see more? Check out my delicious fellow Daring Bakers from our blogroll!