![]() Maldon sources its flakes from the waters off Essex, England. I love both Jacobsen Pure Flake Sea Salt and Maldon sea salt. “All salts are not created equal.” For the ice cream where you want to savor the saltiness, use a finishing sea salt or fleur de sel. Dutch process means the cocoa powder is alkalized or soaked in an alkali solution that neutralizes the acidity providing a smooth, rich, more intensely chocolatey flavor. Ghiradelli, Guittard and Droste are all premium brands. Use whole milk and heavy cream (look for 38% fat).ĭutch-process cocoa powder. I added a cup, which turned out to be a lot of (maybe too much) crunch. Use your judgment on how many nuts to add. This should take about 8 minutes but watch carefully and smell for doneness. Place in a shallow pan over medium heat on the stovetop. Get raw almonds from the bulk section of your local grocer and take time to toast them to perfection. Did I mention divine? With lots of crunch and soft melt-in-your-mouth marshmallows. I think next time I would use a different chocolate chip cookie recipe – but for sure still roll the dough in the graham cracker mixture and toast the mallows. But I don’t feel like they keep well and didn't think they’d travel well through the USPS. If you’re going to eat these cookies right away, it works. I spread the marshmallow with a knife before toasting, but they’d look cuter perhaps with the marshmallow a bit more intact. After they’ve baked, add three slices of marshmallow on top and place back in oven for about 45 seconds to melt. I didn’t do this, so at the end, I added more chocolate on top. Also, make sure when you chop your chocolate to keep some big pieces. Or maybe I’m not a good pan-banger? After the first pan spread way too much for my liking, I put the next two pans in the freezer for 10 minutes before baking and had better results. ![]() But I have decided that I don’t especially like how thin and crispy the cookies turn out with all that banging. If you’re a pan-banging fan then these cookies are for you. Then combine following the recipe, whip in your mixer again, sift powdered sugar and cornstarch mixture on top – this makes it not sticky, dump into the pan and let set overnight. To give you an idea of what you’re getting into, you whip the egg whites with cream of tartar in your mixer for three minutes dissolve the gelatin in a bowl with half cup of water and cook the other ingredients in a saucepan with a candy thermometer (the hardest part). I used my USA pan with the really straight edges and corners. You’ll need a stand mixer, a candy thermometer and a 9x13 baking pan. I had great luck with Sarah Kieffer’s recipe. My dear neighbor, aka “the Judge”, declared that even though he didn’t really like marshmallows, this was the “best marshmallow” he’d had in his life.” Case closed. I am definitely putting marshmallows (including peppermint or other flavored marshmallows) on rotation in my kitchen. I got comments like, “I didn’t know you could make marshmallows,” and “What’s in marshmallows?” The answers are “yes you can”, and “basically sugar, but to be more precise: confectioner’s sugar, granulated sugar, egg whites, cream of tartar, gelatin, water, corn syrup, salt and vanilla.” Confession: this was the first time in my life I’ve purchased gelatin. I read somewhere that if you make marshmallows, people will think you are magical. While the jury may be out on the s’mores cookies, the marshmallows were definitely superior to mass-manufactured, and the case is closed when it comes to Salted Toasted Rocky Road Ice Cream. Anyhow, all good paths lead to ice cream. It’s a bit of a “when you give a mouse a cookie” conundrum. And left with too many marshmallows, I naturally had to make rocky road ice cream. ![]() Then she suggests turning to page 284 and making homemade marshmallows for the tops – and toasting them. Turns out that she rolls balls of chocolate chip cookie dough in crushed graham crackers mixed with sugar and melted butter. I turned to my copy of 100 Cookies (#90 to be exact), to see what Sarah Kieffer would do. In the past I’ve made a copycat version of a local bakery’s s’mores cookie that has a whole graham cracker baked along the bottom of a chocolate chip cookie and topped with a marshmallow, but I wanted something different. I’d recently fell in love with making meringue (and wielding my kitchen torch), plus s’mores cookies seem to be having a moment. My journey to rocky road ice cream began on a (yes another) rainy and dreary spring weekend when I was trying to come up with a new cookie to send to my marshmallow-loving sister for her birthday.
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