What have I been making in the preparation for the bake sale?
Let's just say there is a lot of sugar involved...
And some more sugar...
But you won't be seeing these tomorrow, I ate them all... What you'll be treated to is a similar mallomar, only with a traditional Americana twist. That's right, a peanut butter and jelly mallomar.
Be sure to stop by tomorrow for the bake sale round-up! You'll be able to decide what you want to bid on when the sale starts Thursday morning at 6:00 am, EST! There will even be some items especially for my friends in the UK and Canada!
A Wilde Original
It's official, I love making mallomars. Although I don't think I've once made a simple, vanilla mallomar. I've made Key Lime, Pumpkin pie and peppermint. Today I give you a taste of summer with blueberry! Get ready for next week when I drop my PB&J variety on you! I think I've got a problem. Maybe I need to seek professional help.
A Wilde Original
These have become my go to cut-out cookie recipe. I have finally converted the metric weights into traditional kitchen measures (cups and teaspoons). They are crispy without being hard and pair perfectly with the fluffy marshmallow.
1 stick butter, room temperature
3/4 cup powdered sugar
1/4 tsp salt
1/4 cup almond flour
1/2 tsp vanilla
1 1/2 cups plus 1 tbsp all-purpose flour
In a large bowl, beat together butter, powdered sugar and salt until smooth. Add almond flour and vanilla and beat until combined. Using a rubber spatula, scrape down the edges. Add egg and combine. Finally, add flour slowly until completely mixed.
Scrape batter out of the bowl and onto a large piece of plastic wrap. Loosely wrap dough up and flatten to 1/2-inch thick. Place in the fridge for at least 1 hour, or overnight.
Lightly dust a surface and rolling pin with flour. Remove chilled dough from the fridge and place on floured surface. Roll dough out to 1/4-inch thickness. Stamp out 2-inch circles with a cookie or biscuit cutter. Place dough circles on a baking sheet and chill for 30 minutes.
Preheat oven to 350 F and bake cookies for 10 minutes. Remove from the oven and allow to cool for 5 minutes on the cookie sheet on a wire rack. Remove from the baking sheet and allow cookies to cool completely before adding marshmallow.
Adapted from several sources
Right now, there aren't any fresh from the fields blueberries. With flavorless blueberries, you will wind up with flavorless marshmallow! So, we have three options. 1. Make this marshmallow during blueberry season and head to a "pick you own" farm for a pint. 2. Locate a well-stocked super market that has a multitude of fruit purees (Fairway is my go to store for strange fruit purees) 3. Use canned blueberries (this is just what I did for this batch, try Oregon Fruit) and blend then strain.
2 tbsp gelatin
1/2 cup plus 2 tbsp blueberry puree
1/4 cup water
1/3 cup blueberry puree
1/2 cup plus 2 tbsp corn syrup
1 cup sugar
In a small bowl, combine gelatin and 1/2 cup blueberry puree. Stir until gelatin is absorbed. Allow to bloom while you prepare the marshmallow syrup.
In a 4-quart pot, combine remaining ingredients. Stir to moisten the sugar, top with the lid and bring to a boil. Boil for 3 minutes to rinse down any sugar crystals from the side, then remove the lid. Clip on candy thermometer and bring syrup to 250 F, without stirring.
Add bloomed gelatin and stir to dissolve. Transfer syrup to the bowl of your stand mixer, with whisk attachment, and slowly turn up to high. Beat for 10 minutes.
Transfer fluffy marshmallow batter to a piping bag with a 1-cm circle tip. Pipe blobs of marshmallow onto the cookie rounds. Allow to set for 2 hours before dipping in chocolate.
If you would like the marshmallow flavor to be most prominent, do not dip the cookies in chocolate. Instead, dunk the marshmallow in a bowl of sprinkles!