Cooking
I did. I really did it.
I made a good vegetarian marshmallow.
Yes!
A recipe I printed out a couple of weeks ago, from Gale Gand: Chocolate Covered Marshmallow Cookies.
Cookie rounds, lightly flavored with cinnamon, topped with homemade marshmallow, then coated in chocolate.
Cookies? Easy. Mix a few ingredients together, form it into a disc, and chill. Roll out, cut out small rounds, bake.
Then, top with the homemade marshmallow...which, according to Gand's recipe, should be made using gelatin.
For obvious reasons, that wouldn't work for me. But I do have a few boxes of powdered agar agar; it's worked as a substitute for gelatin in pastry cream, mousse, and other dishes. Why not here?
So, I went for it. As directed, I boiled water, corn syrup and sugar together. But instead of sprinkling gelatin on top of the cold water, I used the agar.
Mixed the two together, added it to eggs whites, and waited to see what happened.
You wanna know, too?
Stiff peaks. Fluffy, non-hoof derived, marshmallow fluff!
I can't properly convey my happiness. I now know that when called for, I can create marshmallows that both Alex and I can eat.
So, pipe marshmallow on to cookies, allow to firm up. Then, dunk the whole cookie into melted chocolate; tap off excess, and allow to dry and set.
And the cookies themselves?
A little like Moon Pies. Fairly soft, thick, but not particularly sweet cookie. Most of it's flavor, and sweetness, comes from the marshmallow and chocolate.
The marshmallow itself was a bit more like a thick cream than a marshmallow, but that's what the recipe was going for.
As you can see, the cookies were a hit with Alex!
- Mondays With Maida - Marshmallows
Page 267 in the old book / page 293 in the new book No more cookies, but Maida ends the book with a couple of lagniappes. First up - marshmallows. If you've never made marshmallows before, it's worth doing at least once. It's really not difficult,...
- Mondays With Maida - Fudge Mallows
Page 211 in the old book / page 235 in the new book The Cookie Panel has spoken and they've said, no - demanded (think Audrey in Little Shop of Horrors), "CHOCOLATE!" Okay, so I'm still smarting from the panel's utter rejection of my beloved...
- Mondays With Maida - Light Rocky Roads
Page 90 in the old book / page 134 in the new book Light Rocky Roads consist of a thin brown sugar cookie with nuts (I used walnuts) topped much like the Dark Rocky Roads with marshmallow, chocolate, and more nuts. The Light Rocky Roads have a thinner...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...
- Bye, Bye; Hostess
In my never-ending quest to make it better than the Big Companies, I found a recipe for cream-filled chocolate cupcakes and decided to make them for Matt. They were really easy to make, and as you can see (minus my taking artistic license with...
Cooking
Eureka!
I did. I really did it.
I made a good vegetarian marshmallow.
Yes!
A recipe I printed out a couple of weeks ago, from Gale Gand: Chocolate Covered Marshmallow Cookies.
Cookie rounds, lightly flavored with cinnamon, topped with homemade marshmallow, then coated in chocolate.
Cookies? Easy. Mix a few ingredients together, form it into a disc, and chill. Roll out, cut out small rounds, bake.
Then, top with the homemade marshmallow...which, according to Gand's recipe, should be made using gelatin.
For obvious reasons, that wouldn't work for me. But I do have a few boxes of powdered agar agar; it's worked as a substitute for gelatin in pastry cream, mousse, and other dishes. Why not here?
So, I went for it. As directed, I boiled water, corn syrup and sugar together. But instead of sprinkling gelatin on top of the cold water, I used the agar.
Mixed the two together, added it to eggs whites, and waited to see what happened.
You wanna know, too?
Stiff peaks. Fluffy, non-hoof derived, marshmallow fluff!
I can't properly convey my happiness. I now know that when called for, I can create marshmallows that both Alex and I can eat.
So, pipe marshmallow on to cookies, allow to firm up. Then, dunk the whole cookie into melted chocolate; tap off excess, and allow to dry and set.
And the cookies themselves?
A little like Moon Pies. Fairly soft, thick, but not particularly sweet cookie. Most of it's flavor, and sweetness, comes from the marshmallow and chocolate.
The marshmallow itself was a bit more like a thick cream than a marshmallow, but that's what the recipe was going for.
As you can see, the cookies were a hit with Alex!
- Mondays With Maida - Marshmallows
Page 267 in the old book / page 293 in the new book No more cookies, but Maida ends the book with a couple of lagniappes. First up - marshmallows. If you've never made marshmallows before, it's worth doing at least once. It's really not difficult,...
- Mondays With Maida - Fudge Mallows
Page 211 in the old book / page 235 in the new book The Cookie Panel has spoken and they've said, no - demanded (think Audrey in Little Shop of Horrors), "CHOCOLATE!" Okay, so I'm still smarting from the panel's utter rejection of my beloved...
- Mondays With Maida - Light Rocky Roads
Page 90 in the old book / page 134 in the new book Light Rocky Roads consist of a thin brown sugar cookie with nuts (I used walnuts) topped much like the Dark Rocky Roads with marshmallow, chocolate, and more nuts. The Light Rocky Roads have a thinner...
- Sugar High Friday #10---oh, Honey!
Graham Cracker Honey Ice Cream/S'Mores Sundae So many options! One of the reasons I love Sugar High Fridays so much is all the choices...this month's food fest is hosted by the always-charming Nic of bakingsheet I finally decided to make ice...
- Bye, Bye; Hostess
In my never-ending quest to make it better than the Big Companies, I found a recipe for cream-filled chocolate cupcakes and decided to make them for Matt. They were really easy to make, and as you can see (minus my taking artistic license with...