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    Home > Blog > Holiday > Salted Gingersnap Mallomars

    Salted Gingersnap Mallomars

    by Jenny Park · Published: Dec 4, 2016 · Modified: Dec 16, 2020

    Jump to Recipe
    Salted gingersnap mallomars with one cut in half.

    One of my favorite things about the holidays are all the festive dessert creations that begin to pop up everywhere. I definitely have more of a salt tooth then a sweet tooth, but even I get tempted by all the sweet goodies this time of year. One of my favorite chocolatey “candies” are mallomars. I love everything about them: the cookie base, soft marshmallow center, and the rich chocolate shell. Everything.

    This year we have our own version of mallomars, our Salted Gingersnap Mallomars! Since the holidays are right around the corner I thought it would be fun to replace the traditional shortbread cookie base with a spicy gingersnap cookie! You can totally make your own cookies, but we decided to speed up the process by buying some at the market. We also finished ours with a little touch of sea salt, because who doesn’t love that…seriously?!

    These little guys are much easier to dip than you would think, but you need to make sure the marshmallow mounds are stiff enough, or else things will get a little messy. They also make the perfect homemade holiday gift, especially packaged up all nice and pretty! Yay for the holiday season, such a fun time of year. Enjoy! xx, JennyProcess shot with gingersnap cookies, marshmallow, and a piping bag of marshmallow.Marshmallow dollops on top of gingersnap cookies.Gingersnap and marshmallow covered in chocolate with salt on the side.

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    Salted gingersnap mallomars with one cut in half.

    Salted Gingersnap Mallomars

    5 from 4 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 15 mins
    Servings: 40

      INGREDIENTS  

    • 40 gingersnap cookies

    marshmallow

    • 3 teaspoons powdered gelatin
    • 1 cup cold water, divided
    • 2 cups superfine sugar
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt

    salted chocolate coating

    • 12 ounces dark chocolate, chopped
    • 2 teaspoons coconut oil
    • sea salt flakes, optional

      INSTRUCTIONS  

    • Line ginger snaps up onto a clean baking sheet about ½ inch apart and set aside.
    • For marshmallow: Pour ½ 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. Fit the stand mixer with a whisk attachment and with the motor running pour the sugar mixture over the gelatin in a slow and steady stream. 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.
    • 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.
    • 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.
    • 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.
    • 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.

      NOTES  

    • **To Toast Marshmallows: After the marshmallows have set, lightly brulee them with a hand held brulee torch (I don’t recommend toasting them in the oven). Allow the marshmallows to cool, about 5 minutes, before dipping them in chocolate.
    Calories: 122kcal Carbohydrates: 19g Protein: 1g Fat: 5g Saturated Fat: 2g Cholesterol: 1mg Sodium: 52mg Potassium: 85mg Fiber: 1g Sugar: 13g Vitamin A: 3IU Calcium: 12mg Iron: 1mg
    COURSE: Dessert

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    December 4, 2016 / 35 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

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    Reader Interactions

    December 4, 2016 / 35 Comments

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    1. Emily

      December 13, 2020 at 2:43 pm

      The gelatin formed into a large ball and didn’t mix with the sugar mixture. It looked like rock candy. What did I do wrong? Put 3tsp gelatin into 1/2 c cold water and let sit. Heated the other half cup with superfine sugar and measured to 240. When I tried to mix up t turned into a big ball. Thoughts of what went wrong?

      Reply
      • Jenny Park

        December 13, 2020 at 5:08 pm

        Hi! It’s important that the sugar mixture is poured into the gelatin mixture in a slow and steady stream, while the motor is running to ensure it gets incorporated into the gelatin evenly. This will prevent it from clumping up. Did you do that?

        Reply
        • Emily

          December 13, 2020 at 8:39 pm

          You know what—I did it with a hand mixer and was afraid it would spill while it was so hot. It’s funny there was some marshmallow that happened if it weren’t for the ball. That clarifies thank you! Will try round two!

          Reply
    2. Rachiel

      December 05, 2017 at 7:19 pm

      could I just use my large marshmallows for this recipe? :)

      Reply
      • Jenny Park

        December 07, 2017 at 10:42 am

        You can but the shape + texture will be a little bit off + you’ll have to stick the marshmallow to your base will something (maybe some of the chocolate coating) still delicious though, I’m sure :)

        Reply
    3. Faye

      January 31, 2017 at 1:55 pm

      Approximately how long will these stay fresh?

      Reply
      • Jenny Park

        February 01, 2017 at 10:17 am

        About 1 week in an airtight container, left in a cool, dry place

        Reply
    4. Lauren

      December 24, 2016 at 1:01 pm

      Did you mean 3 teaspoons of Gelatin not 3 tablespoons?

      Reply
      • Jenny Park

        December 24, 2016 at 7:21 pm

        Yes! Ahhh! Sorry about that!

        Reply
    5. Kat Devanney

      December 09, 2016 at 12:50 pm

      When do we use the 1/4 tsp salt? Also, what do you mean by ‘superfine’ sugar, powdered sugar? Or just normal granulated sugar??

      Reply
      • Christine Stutz

        March 21, 2017 at 7:31 am

        Superfine sugar is exactly what it sounds like, finely ground granulated sugar, also known as bar sugar because it dissolves easily in cold drinks. You can find it on the shelf and it’s labeled Superfine Sugar.

        Reply
    6. Jessica Gavin

      December 07, 2016 at 4:43 pm

      Yum, these look delicious! :)

      Reply
    7. 2pots2cook

      December 05, 2016 at 3:25 am

      Oh boy ! Definitely on my to do list ! Have a pleasant week !

      Reply
    8. Denny Felizzi

      December 04, 2016 at 12:11 pm

      I got it the first time. 2 cups of sugar. (?) Really people.
      Not that difficult if you read the recipe.
      I’m makin’em!!!!!

      Reply
    9. Holly

      December 15, 2015 at 7:52 am

      How long will these keep for?

      Reply
      • Jenny Park

        December 15, 2015 at 11:43 am

        About 1 week in an airtight container!

        Reply
    10. Melissa Case

      December 11, 2015 at 9:44 am

      OH. MY. GOD. Let me say that again: OH. MY. GOD. You people are sorceresseseseses. And I need to get these in my belleh ASAP.

      Reply
    11. Jennifer

      December 08, 2015 at 3:35 pm

      Trying these right now! Where does the vanilla extract come into play at? I didn’t see it in the directions.

      Reply
      • Ashley

        December 23, 2015 at 5:26 am

        I didn’t notice it in the directions either, but I would assume that you would add it in after the marshmallow had doubled in size. . . at the very end of the process. At least I hope that is the case as I am making these bad boys today!

        Reply
      • ms n

        December 06, 2016 at 5:56 am

        Umm, clearly stated fold in vanilla after mixing sugar mix over gelatin…

        Reply
    12. Ruth Dear

      December 07, 2015 at 12:04 pm

      Can you put the measurements in grams? Don’t have cups & ounces in kitchen!

      Reply
      • Teri Lyn Fisher

        December 08, 2015 at 9:25 pm

        Unfortunately, I don’t think we will be doing this anytime soon. There must be a conversion you can quickly good online.

        Reply
    13. Monika

      December 07, 2015 at 10:56 am

      How long did you leave the marshmallows to set before dipping in chocolate?

      Reply
      • Teri Lyn Fisher

        December 07, 2015 at 11:13 am

        25 – 30 min :)

        Reply
    14. Linda | The Baker Who Kerns

      December 06, 2015 at 12:18 pm

      These are probably so much fun to make! I loved mallomars as a kid! And spicing it up with gingersnap is a great idea.

      Reply
    15. Cheese and Chinese

      December 06, 2015 at 2:23 am

      These look so delicious! Anything sweet or chocolatey is just better when it’s salted, yum!

      Reply
    16. Bella B

      December 05, 2015 at 5:03 pm

      Wow these look so yummy!!

      http://xoxobella.com

      Reply
    17. Louise

      December 05, 2015 at 4:18 pm

      That sounds better. They look so good, I want to try making them.

      Reply
    18. June @ How to Philosophize with Cake

      December 05, 2015 at 11:16 am

      Oh my gosh those are so cute! I love the toasty marshmallow swirls before they’re covered with chocolate, so pretty. Gingersnap is the perfect winter flavor :)

      Reply
    19. Hisham Abou Nasr Assaad

      December 05, 2015 at 8:16 am

      Looks awesome! I tried a recipe once with regular tea biscuits but the fluff had egg whites. I’d definitely try your egg-free recipe!

      Reply
    20. Cathy

      December 05, 2015 at 6:11 am

      The marshmallow topping appears to be toasted in one of the photos but no mention of it in the recipe. Is it? Also assuming 1/2 cup of sugar?

      Reply
      • Jenny Park

        December 05, 2015 at 8:11 am

        Toasting is optional, doesn’t really add too much to this recipe so I thought I’d leave the extra step out! And it’s 2 cups

        Reply
        • Cathy

          December 05, 2015 at 8:15 am

          Thanks! Anxious to give these a try!
          CathyO

          Reply
    21. Louise

      December 05, 2015 at 5:14 am

      How many cups of sugar,12 cups???

      Reply
      • Jenny Park

        December 05, 2015 at 8:10 am

        2!

        Reply

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