Daring Bakers July Challenge: Mallows and Milan Cookies

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I was pleasantly surprised at the ease of making these two types of cookies. The homemade marshmallow component was made in advance to save me some time; otherwise, all went pretty quickly.

Mallows (Chocolate Covered Marshmallow Cookies)


© June Scroggin, All Rights Reserved

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups all purpose flour
• ½ cup white sugar
• ½ teaspoon salt
• ¾ teaspoon baking powder
• 3/8 teaspoon baking soda
• ½ teaspoon ground cinnamon
• 12 tablespoons unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with cling-film or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
   Preheat the oven to 375 degrees F.
6. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1- to 1½-inches cookie cutter to cut out small rounds of dough.
7. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
8. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
9. Line a cookie sheet with parchment or silicon mat.
10. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
11. Lift out with a fork and let excess chocolate drip back into the bowl.
12. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Homemade Marshmallows


© June Scroggin, All Rights Reserved

I made the marshmallows a couple of days in advance. To keep them from sticking together, I cut them into small blocks and rolled them in powdered sugar. When time came to use them, it was simply a matter of heating them so they melted for piping onto the cookies.

• ¼ cup water
• ¼ cup light corn syrup
• ¾ cup sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites, room temperature
• ¼ teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate Glaze

• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies


© June Scroggin, All Rights Reserved

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons unsalted butter, softened
• 2½ cups powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1½ cups all purpose flour
• Cookie filling, recipe follows

Cookie Filling

• ½ cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (¼-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.