Smores – Toasted marshmallow cookie sandwich  

Sat, 26 October 2024

Ingredients

 

Vanilla Marshmallow 

250g caster sugar 

75ml water 

25g liquid glucose 

12g gelatine leaves 

3 egg whites 

1 tsp vanilla extract  

 

 

You will also require a digital probe or sugar thermometer 

1 x baking tray with high side 

100g icing sugar 

100g cornflour 

 

Prepare the baking tray by lining with parchment paper. Combine the cornflour and icing sugar 

together. Dust the baking tray with a layer of cornflour and icing sugar. This will stop the 

marshmallow from sticking. It is important to use a mix of icing sugar and cornflour as this will prevent clumping 

In a clean saucepan combine the caster sugar, water and glucose. Place onto a high heat to create a 

sugar syrup. Cook until the sugar syrup reaches 121C. A probe or sugar thermometer will be 

required. Best to use a large saucepan because when making the sugar syrup. 

Place the egg whites into the bowl of an electric mixer. Ensure the bowl is clean. 

Soak the gelatine leaves in cold iced water.  

As the sugar syrup approaches 121C remove from the heat and begin to whisk the egg whites on a 

slow speed. Remove the soaked gelatine from the cold water and squeeze out any excess water. Add 

the gelatine to the sugar syrup. Stir until dissolved. 

Increasing the speed of the mixer. Slowly pour the hot sugar syrup onto the egg whites to create the 

marshmallow. Add the vanilla extract. Continue whisking until the marshmallow 

cools. 

Pour the marshmallow into the prepared baking tray. Dust the surface with icing sugar and 

cornflour. Leave the marshmallow to set. Once set cut the marshmallow into 1 inch cubes coating 

each piece in the icing sugar and cornflour. 

 

To create the smore gently and slowly toast the marshmallow, this can be done using a blow torch or over an open flame. Do so only under adult supervision. To create a gooey centre to the marshmallow toast gently and slowly so as to allow the heat to penetrate to the centre. Sandwich the toasted marshmallow between two of your favourite biscuits to create a marshmallow smore sandwich. 

Or better yet make your own cookies. See recipe below 

 

Double Chocolate Chip Cookies 

 

175g plain flour 

1 tsp baking powder 

1 pinch of salt 

110g softened butter 

160g caster sugar 

1 tsp vanilla extract 

1 whole egg 

100g white chocolate chips 

100g dark chocolate chips 

 

Sift together the flour, baking powder and salt. Place to one side. In a clean bowl, either by hand or using a mixer, cream together the butter, sugars and vanilla essence until light and fluffy. It is important that the butter and sugar is well mixed, you should not feel the grains of sugar when rubbed between your fingers. 

 

Add the egg to the butter mix and mix in fully. Fold in the flour along with the chocolate chips.  

 

Preheat the oven to 180C or 170C if fan assisted. Using a lined baking tray place heaped dessert spoons of the cookie dough 2 inches apart. 

Bake for 15 minutes until lightly golden. Transfer to a wire rack to cool.