Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
As a child bought biscuits were a real treat and they didn’t get any better than the MallowPuff! The key to these is the marshmallow, and I confess I got the recipe for this marshmallow from Ashleigh Brodie, ex Gather Foodhouse in Hamilton.
1 batch of choc chip cookie dough minus the chocolate chips. Roll the dough into 20g balls and bake at 180°C for 9–12 minutes.
While the cookies cool make the marshmallow.
2 egg whites
1¼ cup caster sugar
⅓ cup water
½ tbsp liquid glucose
1 tsp vanilla extract
5 gelatine sheets
100g dark chocolate
¼ cup cream
Soak the gelatine sheets and set aside.
Using a stand mixer whisk the egg whites on low.
Mix the sugar, water and glucose in a small pot over a low heat until the sugar dissolves. Turn the heat up and bring the syrup to a boil. Do not stir at this point.
Increase the speed on the mixer until the egg whites become foamy.
When the syrup reaches 125°C on a thermometer remove from the heat and slowly pour into the egg white mixture while continuing to beat.
Add the gelatine to the still-hot pot to melt then add this to the egg white mixture along with the vanilla. Increase the speed to high and continue to beat until the marshmallow is light and fluffy and cooled down.
Work quickly now to pipe onto each biscuit.
When the marshmallow has set, melt the chocolate and cream together. Allow the ganache to cool a little before covering each biscuit in it. I dipped mine but drizzling it over works too.