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The idea behind baking so entices me that my less than perfect outcomes often become disappointing. Intellectually, I understand that practice is the mode to achieving better and if my recipe doesn’t come out well that doesn’t mean failure. But in our social media world, I struggle not to envy all the irresistible, scrumptious looking photos and compare and feel lacking.
Recently, I decided to make marshmallows, which in their most original form were made with the root of the marshmallow plant, for which they are named. There are not many photos of homemade marshmallows roaming on Instagram to evaluate myself; besides how could the fluffy white sweets be made from roots? The recipes I found used gelatin but I chose not to use it so I could experiment with marshmallow root’s ability to thicken. It is reputed in herbalism as a mucilaginous herb, which means it holds water making a gooey tea consistency. On my first try, I realized I was making more of a lovely marshmallow crème with an icing like smoothness. At first I was discouraged, then vowed to give real marshmallows a second try. But I realized the crème was too good to not use. With the inspiration of the awe-inspiring Claire Ptak and her whoopee pies, these cookies offer a different take on the homemade s’mores I set out to make. I’m still working on them and marshmallows.
| Servings | Prep Time |
| 18sandwich cookies | 60minutes, plus refrigeration time |
| Cook Time |
| 15minutes |
|
|
- For marshmallow creme
- 1 tsp marshmallow root, powdered
- 3/4 cup water
- 3/4 cup + 1/8 cup organic granulated sugar
- 1 egg white
- pinch kosher salt
- 1/2 tbsp vanilla extract
- For chocolate cookies
- 1 1/4 cup (185g) organic whole wheat flour
- 1/2 cup (59g) dark cocoa powder I use Valhrona
- 1/4 cup (29.5g) unsweetened cocoa powder I use Dagoba
- 1 1/4 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup (175g) organic unsalted butter, softened
- 1 1/4 cup (250g) organic granulated sugar
- 1 egg, organic
- 1/2 tsp vanilla extract
- For s'more cookie assembly
- 36 chocolate cookies
- 1/2 cup marsmallow creme
- 4-5 graham crackers, crumbled
- Prepare marshmallow root tea. Combine marshmallow root powder and water in small saucepan. On medium heat, warm just until starts to bubble. Stir to make sure marshmallow root is dissolved. Cover, remove from heat and steep for 30 minutes.
- Line a strainer with cheesecloth and set over a wide bowl. Pour marshmallow tea through strainer and press on any thickened liquid to extract as much as possible into bowl. Measure ½ cup and return to saucepan.
- Add 1/8 cup sugar to marshmallow tea, heat on medium-high until comes to boil. Stir to dissolve sugar. Reduce heat to lowest setting and gently simmer with lid slightly ajar for 10 minutes.
- While marshmallow syrup is simmering, prepare a double boiler. Add 1 inch of water to bottom saucepan and bring to gentle boil. In top of double boiler, combine egg white, ¾ cup sugar, salt and vanilla extract. Place inside bottom boiling water and heat to dissolve sugar, whisking constantly for approximately two minutes.
- If you have a candy thermometer, insert on side of egg white mixture. Add ¼ cup plus 2 tablespoons marshmallow syrup. Continue whisking constantly for approximately 5-8 minutes until thermometer registers 150°F and mixture looks shiny and glossy.
- Remove top of double boiler and place on a trivet or potholder. With hand held electric beater fitted with whisk attachments, beat on high until mixture forms stiff peaks.
- Spoon marshmallow crème into a bowl and refrigerate until ready to fill cookies. This can be made up to 2 days in advance and stored refrigerated until ready to use.
- In small mixing bowl, combine flour, both cocoa powders, baking powder, and salt. Set aside.
- In standing mixer with whisk attachment, beat together softened butter and sugar until smooth and creamy.
- Add egg and vanilla extract and beat until well combined. Scrape down sides as needed. Remove bowl from mixer.
- Sift dry ingredients into butter sugar egg mixture. Fold in gently just until all dry ingredients are moistened and resembles a crumbly dough.
- Place two large pieces of waxed paper on your work surface. Dividing dough in half, spoon and scrape each half off crumbly dough out onto its own waxed paper piece.
- Work with one half at a time. Fold waxed paper over dough and with hands begin to shape dough into a log. Dough should easily come together as it is rolled covered with waxed paper. Log should measure approximately 1½ inch in diameter but does not have to be a perfect circle. Completely cover with waxed paper and twist ends to close.
- Place dough logs into refrigerator for at least 2 hours.
- When ready to bake, preheat oven to 325°F. Line two baking sheets with parchment paper.
- Remove dough from refrigerator and working with one log at a time, slice with a sharp knife into ¼ inch thick circles. Place dough circles on baking sheet approximately one inch apart. Dough cuts easily if cold, If it becomes too soft to cut, put back into refrigerator for a few minutes.
- Bake 10-15 minutes, checking after 10 minutes to make sure cookies are not becoming burnt on edges. They should remain soft. Cool completely on wire racks.
- When chocolate cookies are completely cool, fill with marshmallow creme and crumbled graham crackers.
- Turn one chocolate cookie upside down for flat side. Place 1 teaspoon of marshmallow creme in center of cookie. Use a second spoon to push creme off teaspoon onto cookie.
- Sprinkle marshmallow creme with crumbled graham crackers.
- Press a second chocolate cookie, flat side down, gently on top of creme and graham cracker crumbs to make a sandwich. Sprinkle a few graham cracker crumbs around the sides of marshmallow creme as it presses to the end of the cookies.
- These are best stored refrigerated, but removed a few minutes before eating to soften.
*Using organic ingredients in baking whenever possible will make for more nourishing treats. For these cookies, use organic flour, butter, eggs, sugar, and cocoa if available.
*I made homemade graham crackers, but this is not necessary! I was planning to make traditional homemade s'mores which is why I made them, truly.
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