I think the title describes these pretty well. Chewy, fluffy, caramelised marshmallow meringues coated in a double layer of dark chocolate. Satisfied? You won’t be after eating just one!
There is always that dreaded moment after making custard: what do you do with the egg whites? They’re so boring and tasteless on their own. This is the perfect solution, my friends.
I got 9 marshmallow cookies, but I’m sure you could make more (smaller) ones if you wanted. You’ll have leftover chocolate I’m guessing – freeze and chop it to have on hand!
This recipe can be gluten-free, dairy-free, vegan, and nut-free.
Makes 8
Preparation time: 30 minutes (plus cooling)
Cooking time: 20 minutes
Ingredients:
– 2 egg whites
– 4 Tablespoons dextrose
– pinch cream of tartar
– 1/2 teaspoon vanilla essence
– fat pinch each of powdered cardamom and ginger
– pinch salt
– handful shredded fresh (or dried thread) coconut, optional
– 3 Tablespoons cocoa powder
– 3 Tablespoons coconut oil
– dextrose, extra, to taste
Method:
1. Preheat your oven to 180 degrees Celsius. Line a baking tray with baking paper.
2. Place all ingredients (except coconut/ cocoa/ coconut oil/ extra dextrose) in a food processor. Blitz until firm white peaks form. Mix in coconut, if using. Scoop heaping spoonfuls onto the lined tray.
3. Bake in the oven for 20 minutes, or until just beginning to colour. Turn off the oven and let sit, with the door closed, for another couple of hours. They should be golden brown but not burnt!
4. Remove to a wire rack and let cool completely. Meanwhile, mix together the remaining ingredients. Dip each marshmallow into the chocolate, place on a baking-paper-lined plate, and refrigerate.
5. When the chocolate has set, repeat the dipping and chilling process to make a nice thick layer. Keep refrigerated, and enjoy! 🙂
