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.

When I saw that this month’s Daring Bakers offered TWO challenges, I knew that I was definitely going to try both of them. I couldn’t resist the Mallomars! I’d been wanting to try making homemade marshmallow for awhile now and here was my chance!

And seriously, Mallomars in JULY??!? Hallelujah! Mallomars, made by Nabisco, are typically only available October through April. Apparently the chocolate they use can’t handle the heat of the summer months. Or so they say. But here it is, JULY, and we have Mallomars! And they’re every bit as good, if not better than the Nabisco version!

I have to admit, I was a little nervous about the marshmallow. Ok, so I was really nervous about the marshmallow. The Kraft Jet-Puffed versions seem so delicate and airy and impossible, how could this ever work out at home? I was pleasantly surprised though, as homemade marshmallows are very easy, very quick, and very yummy. The perfectly soft consistency set my brain a’wandering in search of new recipes I could try - Smores Pie, Rocky Road Ice Cream, and Fudge top the list so far.

The original recipe called for 2 ounces of vegetable oil in the chocolate coating. TWO OUNCES! Surely this must be a typo, I thought, It’ll never set - I shouldn’t put any vegetable oil in. I determined that it must have meant 2 tablespoons and thought I”d give it a try. After leaving them out overnight, the chocolate still didn’t set. Next time I’ll follow my gut and not add in any vegetable oil. I’ve tweaked the recipe on here to not include any vegetable oil in the chocolate coating.

MALLOMARS

Adapted from Gale Gand, from Food Network. The recipe claimed that it made 2 dozen cookies, but in reality it made 2 dozen…PLUS 100!! I have Mallomars coming out of my ears! Although that’s not necessarily a bad problem. With the adaptations below, this recipe makes 124 cookies.

STEP 1: THE COOKIES

INGREDIENTS:
3 cups all purpose flour
1/2 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 sticks unsalted butter
3 eggs, whisked together

DIRECTIONS:
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine.

Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.

Preheat the oven to 375 degrees. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 2 inch cookie cutter to cut out small rounds of dough.

Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

STEP 2: THE HOMEMADE MARSHMALLOW

INGREDIENTS:
1/2 cup water
1/2 cup light corn syrup
1 1/2cup sugar
2 tablespoons powdered gelatin
4 tablespoons cold water
4 egg whites , room temperature
1/2 teaspoon pure vanilla extract

DIRECTIONS:
In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.

Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix.

Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff (this took about 6 or 7 minutes). Transfer to a pastry bag.

Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.

STEP 3: THE CHOCOLATE GLAZE

INGREDIENTS:
24 ounces semisweet chocolate

DIRECTIONS:
Melt the chocolate in the top of a double boiler or a bowl set over barely simmering water.

One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl.

Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.