I've made many different varieties of mallomars here at WITK. From simple flavors like key lime and blueberry flavors to holiday flavors like peppermint and pumpkin. For the NYC bake sale, I decided to give everyone what they want - Funfetti!
I used my classic almond sugar cookie base and swapped out the vanilla extract for cake batter flavoring (I got it at my local gourmet food shop) and added a copious amount of rainbow sprinkles. My classic vanilla marshmallow was also pumped up with the cake batter flavoring. The marshmallow batter smelled Ah-mazing. I was seriously licking it off the spoon (after I was done piping the cookies). The whole shebang was topped off with a coating of rainbow sprinkles.
If you can make it to the city this weekend, come visit me and taste test these bad boys! If you can't make it out/across the country for the bake sale, I included the recipe for you to try at home. Be sure to buy this cake batter flavoring, you can also add it to milkshakes and ice cream (which I totally plan on doing this summer).
Don't worry, even if you can't come out and visit us at the Brooklyn Flea this weekend, you can still take part in the NYC bake sale for No Kid Hungry. You can enter to win a whole bunch of different raffles! From Divine chocolate to Le Creuset stoneware, amazing cookbooks to sweet gift boxes. You can win these without even being in New York City! Enter them all!
One Year Ago: Tarragon Chicken & Roasted Potatoes
Two Years Ago: Maple Mousse
Birthday Cake Mallomars
A Wilde Original
Birthday Cake Cut Out Cookies
Birthday cake marshmallow
Adapted from Marshmallows
For the gelatin bloom
1/2 cups plus 2 tablespoons cold water
1 1/2 tablespoons birthday cake flavoring
3 tablespoons unflavored gelatin (I use Knox powdered gelatin)
For the sugar syrup
3/4 cup water
1 1/4 cups corn syrup
pinch kosher salt
1 1/2 cups granulated sugar
For the mallomars
1 cup small rainbow sprinkles/cake decors
In a small bowl, whisk together water and birthday cake flavoring. Add gelatin and whisk until smooth. Let sit while you prepare the sugar syrup.
In a 4-quart pot, combine all four ingredients for the sugar syrup. Bring to a boil and cover with a lid. Let boil for 2 minutes (this will wash down any sugar crystals from the walls of the pot). Uncover the pot and clip on your candy thermometer. Heat to 250 F. Remove from heat and add bloomed gelatin. Whisk until the gelatin is incorporated.
Pour mixture into the bowl of your stand mixer and turn it up! Beat the sugar mixture on high for 10 minutes, until bright white and fluffy. Transfer marshmallow batter to a piping bag with a 1-cm tip.
Pipe blobs of marshmallow onto the cooled cookie rounds. Let marshmallow set for 30 minutes before dunking in sprinkles. Be sure all the marshmallow is coated in sprinkles, this will keep them from sticking to each other. Enjoy how happy they look!