Chocolate-Covered Marshmallow Cookies

Name: Chocolate-Covered Marshmallow Cookies
Cuisine: American
Ingredients: 3/4 cup almond flour or meal; 2/3 cup rice flour; 1/2 cup (1 stick) unsalted butter, room temperature; 1/4 cup granulated sugar; 1/3 cup powdered sugar; 1/2 teaspoon kosher salt; 1 large egg yolk; 1 (1.2-ounce) bag freeze-dried strawberries; 1 envelope unflavored powdered gelatin (about 2 1/2 teaspoons); 2 large egg whites; 2 teaspoon plus 1/2 cup granulated sugar; 2 tablespoon light corn syrup; 12 ounces semisweet or bittersweet chocolate, chopped; 2 tablespoon virgin coconut oil; Pearl sugar and/or red sanding sugar (for serving; optional); Red luster dust (for serving; optional); A 1–1 1/4-inch–diameter cookie cutter; candy thermometer

Instructions

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

Updated at: Fri, 22 Nov 2024 07:27:23 GMT