Salted Gingersnap Mallomars

• Baking & Spices

  • 1/4 tsp Salt
  • 2 cups Superfine sugar
  • 2 tsp Vanilla extract

• Snacks

  • 40 Gingersnap cookies

• Desserts

  • 3 tbsp Gelatin, powdered

• Liquids

  • 1 cup Water

Found on spoonforkbacon.com

Description

Ingredients

• 40 gingersnap cookies
• marshmallow:
• 3 teaspoons powdered gelatin
• 1 cup cold water, divided
• 2 cups superfine sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Directions

• 1. Line ginger snaps up onto a clean baking sheet about 1/2 inch apart and set aside. 2. For marshmallow: Pour 1/2 cup of water into the bowl of a stand mixer, sprinkle with gelatin and set aside, allowing the gelatin to bloom. Pour sugar and remaining water into a medium saucepan and bring to a boil. Continue to boil until the mixture reaches 240˚F. Slowly pour the sugar mixture over the gelatin and beat together to combine and allow the steam to escape. After a few minutes turn the speed up and continue to beat for 12 to 15 minutes or until the mixture has doubled and turned white and fluffy (to stiff peaks). Then fold in the vanilla. 3. To assemble: Scoop mixture into a piping bag, fitted with a straight tip and pipe a small mound of marshmallow onto each ginger snap cookie. Set aside. 4. While the marshmallow mounds set, melt the chocolate in a double boiler, over medium heat. If the chocolate is too thick after melting stir in the coconut oil to slightly thin and smooth the chocolate. 5. Once the marshmallow mounds have set, carefully drop the marshmallow topped cookies into the chocolate, one at a time. Gently lift the cookie from the melted chocolate, by resting the base on a fork, and gently shake to remove any excess chocolate. 6. Transfer freshly coated mallomars onto a parchment lined baking sheet. Once all mallomars have been dipped and placed on parchment, sprinkle the tops with a small amount of sea salt and allow mallomars to fully set before serving.