naramata-blend

This recipe for the humble chocolate-covered marshmallow cookie that has a cult-like following in New York and Quebec is made in three steps: a shortbread cookie base, homemade marshmallow and a chocolate coating. The advantage of making them yourself are their freshness and the quality of the chocolate you can dip them in making them even more addictive than the store-bought versions. If you make them with kids, be warned the marshmallow step can turn into a sticky situation. The recipe makes about two dozen cookies.

A bit of delicious history

Mallomars’ origins are in New Jersey in 1913. Kraft, whose Nabisco division markets Mallomars, says the first buyer was a grocer in West Hoboken, which was consolidated to form Union City in 1925. Their New York-area roots are the reason Mallomars sales are so heavily concentrated in the Northeast.

But they are made in Toronto, the home territory of Whippets, which arouse the kind of passion among Canadians that Mallomars arouse among New Yorkers. Whippets are made by Dare in Montreal.

Part of the cult following of Mallomars are their availability only from October to April as the cookie melts in the summer months. (Maybe just a marketing ploy at this point but it’s their story they are sticking to.) Mallomars get a mention in When Harry Met Sally they are so iconic.

An international treat, a marshmallow topped biscuit dipped in chocolate is sold as chocolate fish in New Zealand, chocolate teacakes in the UK, Konfesksiya in Turkey, Flodebolle in Denmark, Krembo in Israel, Schokokuss in Germany, Brunberg’s Kisses in Finland, Melo-cakes in Belgium. Looks the world knows a good thing when it tastes it.

Shortbread Cookies

Ingredients

• 3/4 cup (180 ml) unbleached all-purpose flour
• 1/4 cup (60 ml) sugar
• 1/2 teaspoon (2.5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1/4 cup (60 ml) cold unsalted butter, diced
• 1 egg
• 1/2 teaspoon (2.5 ml) vanilla extract

Directions

In a food processor, combine the flour, sugar, baking powder and salt. Add the butter and pulse until the mixture has the texture of sand. Add the egg and vanilla. Pulse again until the dough just begins to form. Shape into a disc with your hands and cover with plastic wrap. Refrigerate for 30 minutes.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

On a floured work surface, roll out the dough to about 3-mm (1/8-inch) thick. Cut 30 cookies using a 4 ½-cm (1 ¾-inch) round cookie cutter. )I used a small drinking glass of the right size in place of the cookie cutter.) Place the cookies on the baking sheet.

Bake for about 10 minutes or until lightly browned. Let cool.

Marshmallow

Ingredients

• 1 tablespoon (15 ml) powdered gelatin
• 1/4 cup (60 ml) water
• 1/2 cup (125 ml) sugar
• 1/4 cup (60 ml) light corn syrup (You can substitute golden corn syrup in a pinch as I did…the marshmallow still comes out a nice white colour.)
• 1/2 teaspoon (2.5 ml) vanilla extract

Directions

In a small saucepan, sprinkle the gelatin over the water and let bloom for 5 minutes. Add the sugar. Melt over low heat, stirring until the sugar and gelatin have dissolved. Pour into a bowl. Add the corn syrup and vanilla and beat with an electric mixer until soft peaks form, about 10 minutes.

With a pastry bag fitted with a 2-cm (3/4-inch) diameter plain round tip and filled with meringue, top each cookie with a dome of meringue. Work quickly filling the pastry bag and piping as the marshmallow will get hard to work with as it sets.

Let cool for 30 minutes at room temperature.

Chocolate Coating

Ingredients

• 8 oz (225 g) good quality dark chocolate (70 per cent) , chopped

Directions

In a bowl, over a double boiler or in the microwave oven, melt 140 g (5 oz) of chocolate. Remove from the double boiler and add the remaining chocolate. Stir until the chocolate is smooth. If necessary, put back over the double boiler for a few seconds if the chocolate does not melt completely. Be careful not to overheat the chocolate, it might bloom when cooled.

Dip the cooled cookies, marshmallow side down, in the chocolate, flip and remove from the chocolate with a fork. Shake to remove any excess chocolate.

Place the cookies on a lightly oiled wire rack or a baking sheet lined with parchment paper. Refrigerate for about 30 minutes. Serve at room temperature.