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Salted gingersnap mallomars with one cut in half.

Salted Gingersnap Mallomars

Teri & Jenny
5 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Course Dessert
Servings 40
Calories 122 kcal


  • 40 gingersnap cookies


  • 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


  • 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.


  • **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: 122kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 1mgSodium: 52mgPotassium: 85mgFiber: 1gSugar: 13gVitamin A: 3IUCalcium: 12mgIron: 1mg
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