For the past 72 hours I’ve been making myself sick on marshmallow sandwich cookies for breakfast, lunch and dinner. I have a low grade headache from repeated blood sugar spikes and now I’m sharing the joy with you.
The cookie recipe is this one from epicurious. The marshmallow recipe I usually use is Ina Garten’s. Some people use egg whites, some use a different gelatin to sugar ratio, but they all turn out pretty much the same. I made Rosie Daykin’s homemade marshmallows on the blog a while back and you can find the recipe here (just leave out the rosewater).
Once you’ve made your marshmallows, let them set overnight, then bake your cookies. Once your cookies are cool, it’s time to construct your marshmallow sandwich cookies.
Step 1: Cut marshmallows out in round circles slightly smaller than the cookies. I use Ateco cookie cutters.
Step two: Using a culinary torch like this one, “toast” the top of a marshmallow disc. Allow to cool for a couple of seconds and then scrape the warm gooey layer off the top (and eat it obviously), then quickly place a cookie on the sticky top of the marshmallow. The melty top is the glue that sticks the cookie to the marshmallow. Flip the cookie over and toast the other side of the marshmallow, scrape off the top and stick another cookie to it.
So now you too, can make yourself sick on marshmallow sandwich cookies.