Name: Marshmallow Cookies
Prep time: 65 min
Cook time: 25 min
Yield: 6
Cuisine: Internacional
Ingredients: 3/4 cups butter, at room temperature, for the cookie dough (180 g); 1 cup sugar, for the cookie dough (200 g); 2 eggs, for the cookie dough; 1 teaspoon D'Gari vanilla essence, for the cookie dough (7 ml); 2 1/2 cups flour, for the cookie dough (310 g); 1 teaspoon Rexal® baking powder, for the cookie dough (7 g); 1 envelope D´Gari® gelatin strawberry flavor, 120 g; 1 cup water, 250 ml; 1 envelope D’Gari® unflavored gelatin, 7 g; 3 tablespoons water, 45 ml; 8 egg whites; 2 cups sugar, 400 g; 1/2 teaspoons lime juice; shredded coconut, for decoration; rainbow sprinkles, for decoration

Preparation

40 mins

25 mins

Low

Place the butter in a bowl and soften it with a silicone spatula until it reaches a creamy consistency. Add the sugar and continue mixing until incorporated. Add the eggs and D'Gari® vanilla extract, then sift in the flour and baking powder. Mix well until the ingredients are combined and a compact mixture is obtained. Wrap the dough in cling film and refrigerate for 30 minutes. After the resting time, roll out the dough on a baking tray lined with parchment paper until it is 5 millimeters thick. Then, cut squares of 6x6 centimeters with a knife or cookie cutter and remove the excess dough. Bake the cookies at 180 °C for 15 minutes. Once out of the oven, let them cool and set aside. Prepare a double boiler: Place a heat-resistant bowl over a pot of hot water, ensuring that the walls of the bowl come into direct contact with the steam. Then, add the egg whites, sugar, and lemon juice, and mix with a whisk until the sugar is dissolved. While continuing to stir, keep the egg whites over the double boiler until they reach a temperature between 65 °C and 71 °C. Don’t worry if you don’t have a thermometer; when you see that the sugar has dissolved, the consistency thickens, and the egg whites feel sticky to the touch, they will be ready! Beat the egg whites with an electric hand mixer until they double in volume; you will notice a shiny and firm meringue forming. When ready, divide into two portions: one with ¼ of the mixture and the other with the remaining ¾ parts. Set aside. Prepare the marshmallow mixture: Hydrate the D'Gari® strawberry gelatin with water and let it sit for 10 minutes. Do the same with the D'Gari® gelatin. After the resting time, melt each flavor for 40 seconds in the microwave and set aside. Pour the melted D'Gari® strawberry gelatin into one of the reserved meringue bowls and mix gently until fully combined. Immediately place in a piping bag, preferably with a plain nozzle. Do the same with the D'Gari® gelatin, as at this point you will need to work quickly with the preparations. Alternate the marshmallow preparations, pink and white, on a cookie until you place 4 marshmallows on the cookie. Decorate the white marshmallows with shredded coconut and the pink marshmallows with colored sugar sprinkles—you will love these cookies!

Marshmallow Cookies

Ingredients

Preparation

Nutritional information

Presentation

Tips

Marshmallow Cookies

Ingredients

Preparation

Nutritional information

Presentation

Tips

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