Please scroll down for english :)
Jos na pocetku meseca sam isprobala recept za igru kuvarijacije tj. recept za munchmallow.
Iskreno, nisam bas mislila da ce biti toliko slican originalu a kamo li jos bolji od njega. Rezultat me je oborio s nogu. Da ne pominjem odusevljenje mog deta. Pravili smo ih zajedno, tako da je i on dobio svoju vrecicu za spricanje i biskvitne podloge. Nisu bas svi ispali savrsenog oblika, ali smo se Rasa i ja dobro zabavili.
Zaista su laki za napraviti, kolicina je ogromna, tako da je ispalo jako puno kolacica i razdeljeno jako puno slatkih paketica. Niko od nasih prijatelja nije mogao da poveruje, da to nije onaj stari, dobri, munchmallow iz prepoznatljive plave kutije i srebrno-crvenom folijom uz koji smo svi odrasli.
Jedina izmena koju sam napravila je dodatak djumbira umesto cimeta u biskvitni deo. Cimet bas i ne volim puno, osim kada radim kolace sa jabukama ili bundevom, a djumbir je zaista fantasticno legao uz biskvitnu podlogu.
La casa de vainilla, hvala za odlican recept :)
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Munchmallow
For cookie dough:
1 tablespoon of cacao, 440 gr. flour, 100 gr. sugar, ½ teaspoon of salt, ¾ teaspoon baking powder, pinch of baking soda, pinch of cinnamon or ginger, 220 gr. butter, 3 eggs.
In a food processor mix cold butter cut in pieces with sugar, and the rest of the dry ingredients. Add eggs, and process until rough ball forms. Put it into the zip lock bag, and let it rest in the refrigerator. Take the dough out of the fridge and out of its package, give it a short warm-up. Roll out thin and cut out cookies.
Bake at 374 for ten minutes.
For marshmallow:
120 ml. water, 4 tablespoons honey, 320 gr. sugar, 2 tablespoons gelatin, 4 tablespoons cold water, 4 egg whites, 1/2 tablespoon vanilla.
Mix water, honey and sugar and let it boil for a few minutes until bubbles form.
Mix gelatin with 4 tablespoons of cold water. After the gelatin has softened, add it to the hot sugar mixture and mix until dissolves.
In a mixer, beat the egg whites until stiff peaks and while the mixer is on low, slowly pour in the hot gelatin mixture. Increase the speed and beat until white and thick. The volume should double in size and should form between soft and firm peaks.
Put the mixture into a piping bag with plain round tip (Ateco 804).
Pipe in the middle of each cookie until you use all of the cookies and marshmallow mixture.
Let them sit at room temperature at least two hours, to get firm and dry a little bit, then cover them with chocolate glaze.
For chocolate glaze:
300 gr. chocolate, 9 tablespoons oil
Fill bottom of double boiler with water and place on low heat. Place coarsely chopped chocolate and oil in the top of double boiler over hot (not boiling) water and allow it to melt. Do not cover.
Using a chocolate fork or regular fork, hold 1 cookie at a time above bowl of chocolate glaze. Spoon glaze over cookie, letting excess drip back into bowl. Transfer to a wire rack set over a baking sheet.
