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, Jenny
Salted Gingersnap Mallomars
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.
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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?
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?
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!
could I just use my large marshmallows for this recipe? :)
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 :)
Approximately how long will these stay fresh?
About 1 week in an airtight container, left in a cool, dry place
Did you mean 3 teaspoons of Gelatin not 3 tablespoons?
Yes! Ahhh! Sorry about that!
When do we use the 1/4 tsp salt? Also, what do you mean by ‘superfine’ sugar, powdered sugar? Or just normal granulated sugar??
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.
Yum, these look delicious! :)
Oh boy ! Definitely on my to do list ! Have a pleasant week !
I got it the first time. 2 cups of sugar. (?) Really people.
Not that difficult if you read the recipe.
I’m makin’em!!!!!
How long will these keep for?
About 1 week in an airtight container!
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.
Trying these right now! Where does the vanilla extract come into play at? I didn’t see it in the directions.
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!
Umm, clearly stated fold in vanilla after mixing sugar mix over gelatin…
Can you put the measurements in grams? Don’t have cups & ounces in kitchen!
Unfortunately, I don’t think we will be doing this anytime soon. There must be a conversion you can quickly good online.
How long did you leave the marshmallows to set before dipping in chocolate?
25 – 30 min :)
These are probably so much fun to make! I loved mallomars as a kid! And spicing it up with gingersnap is a great idea.
These look so delicious! Anything sweet or chocolatey is just better when it’s salted, yum!
Wow these look so yummy!!
http://xoxobella.com
That sounds better. They look so good, I want to try making them.
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 :)
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!
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?
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
Thanks! Anxious to give these a try!
CathyO
How many cups of sugar,12 cups???
2!