Daring Bakers: Mallows and Milan Cookies

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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.

I did the Milano cookies first since  they are one of my favorite cookies.   The first time I tried it, I followed the recipe exactly as given and the resulting cookies were just too sweet for us. So I made some neighbors very happy by donating my first batch to them. :) The second batch of cookies followed the same recipe but used much less sugar.  Hmmm…they were sooo good the cookie jar was empty after one day! I planned to make another batch with different flavors and fillings but I ran out of time.  Maybe in my next posts, I’ll attempt it again with a low carb, sugarless version and different fruity flavors.

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Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Ingredients:

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar (I used only 1/3 cup sugar in my second attempt)
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour ( I used 1 cup flour and 1/2 cup ground almonds)
• Cookie filling, recipe follows

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Cookie Filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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The other recipe provided was for the chocolate covered marshmallow cookies. I wasn’t planning on making it (we were supposed to make only either one of the recipes) but at the last minute, I decided to try.  I used homemade marshmallows (recipe given) and it was surprisingly easy to do.  I will definitely try this again next time, maybe for a sugarless version and flavored.  Here is the recipe for the Mallows:

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Ingredients:

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

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1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy. Add the eggs and mix until combined.
3. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
4. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat. Preheat the oven to 375 degrees F.
5. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
6. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
7. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
8. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
9. Lift out with a fork and let excess chocolate drip back into the bowl.
10. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

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Homemade Marshmallows

Ingredients:
• 1/4 cup water
• 1/4 cup light corn syrup (I used agave nectar instead)
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. 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.
2. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix.
3. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla and continue whipping until stiff.
4. Transfer to a pastry bag.

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Chocolate Glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil (I used just plain unsalted butter)

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

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» jo said: { Jul 27, 2009 - 07:07 }

Great job on completing your challenge and both cookies look really delicious.

» Julie said: { Jul 27, 2009 - 09:07 }

Beautiful cookies and photos!!

» Hannah said: { Jul 27, 2009 - 09:07 }

Positively luscious pictures! You’re making me want to recreate this whole challenge all over again.

» rose said: { Jul 27, 2009 - 10:07 }

Beautifully done!!!

» stephchows said: { Jul 27, 2009 - 10:07 }

I can’t wait to see your sugarless version! They look so good! I loved those cookies growing up… and the Mallomars… those were my Nana’s favorite!

» jenn said: { Jul 27, 2009 - 11:07 }

I love milan cookies. I’ve always been tempting in trying to make my own at home. These look fantastic. Plus, I love the presentation of it, too.

» JennyBakes said: { Jul 27, 2009 - 12:07 }

Wow, lucky neighbors. Love your photos too!

» Megan{Feasting on Art} said: { Jul 27, 2009 - 02:07 }

I appreciate seeing your adaptions. I found my batch of milanos were too chewy. Did you find the same thing? Both of your cookies look wonderful, great job on the challenge!

» shaz said: { Jul 27, 2009 - 03:07 }

Wow, you did both! Well done. Like the idea of substituting almond meal – did it keep the milanos crisper that way? Great job :)

» Ellie@AlmostBourdain said: { Jul 27, 2009 - 03:07 }

Both of your mellows and milanos look stunning!! Nicely done!

» Jen @ My Kitchen Addiction said: { Jul 27, 2009 - 04:07 }

Both cookies look wonderful! I agree that the Milano cookies were quite sweet – I thought they were a bit heavy on the lemon extract, too (although I’m not a big fan of extracts). I will probably give them another try soon!

» MandyM said: { Jul 27, 2009 - 04:07 }

Beautiful Milans & Mallows!

» Beryl said: { Jul 27, 2009 - 06:07 }

Your mallows look fantastic! I loved making them and eating them too. Milanos not so much. Maybe I’ll try them again your way.

» Namratha said: { Jul 27, 2009 - 07:07 }

Gorgeous photo, your cookies came out great, well done!

» Aparna said: { Jul 28, 2009 - 03:07 }

Beautifully done and finished.

» joops said: { Jul 28, 2009 - 03:07 }

Mama Mia, this is goodness to the max!

» Lauren said: { Jul 29, 2009 - 09:07 }

Gorgeous photos!! I love the shape of your marshmallows, and the milanos are adorable in the cup =D.

» Tangled Noodle said: { Aug 7, 2009 - 06:08 }

These all look wonderful! Milanos are my alltime favorite Pepperidge Farm cookies – now I can actually make them myself?! Dangerous to know . . . 8-)

» sweet hampers said: { Apr 11, 2011 - 03:04 }

I remember the times when I’m in my college days that I always have a piece of chocolate mallows in my pouch eaten after launch because these is really my favorite dessert.


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