Fruit and Mallow Cookie Sandwiches

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Fruit and Mallow Cookie Sandwiches
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 2 h. 5 min.
Ready in

Ingredients

for
20
For the cookies
1 cup butter
¾ cup light brown sugar
1 egg
banana extract
2 ¼ cups all-purpose flour (plus extra for dusting)
1 pinch salt
For the marshmallow filling
2 egg whites
1 pinch cream of tartar
1 pinch salt
cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar
For the coating
12 ounces Dark chocolate (70% cocoa solids)
¼ cup sunflower oil
How healthy are the main ingredients?
eggsalt

Preparation steps

1.
For the cookies: Beat the butter and sugar in a mixing bowl until light and fluffy. Beat in the egg and banana extract until combined.
2.
Add the flour and the salt and mix to a soft dough. Divide the dough in two, shape into discs, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350F gas 4. Line 2 baking trays with non-stick paper.
4.
Roll out 1 disc of dough at a time on a lightly floured surface and cut out rounds with a 6cm|2 1/2" cutter. Place apart on the baking trays and chill for 10 minutes.
5.
Bake for 10-12 minutes, until lightly browned. Cool on the trays for a few minutes, then place on a wire rack to cool completely.
6.
For the marshmallow filling: whisk the the egg whites with the cream of tartar and salt until firm peaks form.
7.
Heat the golden syrup in a pan without stirring and bring to a boil. Cook steadily until a little of the syrup dropped into cold water forms a liquid thread - 112°C|235°F on a sugar thermometer.
8.
Slowly trickle the hot syrup into the egg whites and whisk until glossy, then whisk in the vanilla and icing sugar.
9.
Spoon about 1 1/2 tablespoons of the filling into the centre of a cookie. Top with another cookie and press lightly to spread the filling to the edges. Repeat with the remaining cookies.
10.
Melt the chocolate with the oil in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool and thicken slightly. Spread the chocolate over each cookie and leave to set.