I am sure that anyone analyzing my crazy obsession with Mallomars would come up with a fitting diagnosis. One time well before the interweb days when I had no luck finding a box anywhere I called the company and ordered a case. And they sent it to me. These days I almost never see any on the grocery shelf and if I do spy a box, I try not to look it in the eye. And I hurry on by.
But I got a little tired of feeling deprived of one of life’s best junk foods and began building a gluten-free Mallomar clone-ish from scratch.
These little Mallomar Bites are as good as you remember. Better, actually. And while they take a little bit of planning and time they are not hard to make at all. And the good news? You can make all the pieces and assemble them when you have time for dipping them in chocolate. And not only are they gluten-free, but they’re dairy-free, too.
The cookie is a no brainer. Pop all the ingredients into a food processor and whiz until the dough forms a ball. Smash it all together and refrigerate the dough until you’re ready to bake.
You will want to plan to bake the cookies the same day you make the marshmallow because the stuff gets applied on top of warm cookies. Apply the marshmallow on cold cookies and they won’t stick together. But, fear not – it goes together rather quickly. Then you can leave the marshmallow topped cookies to set for most of the day or even overnight before dipping them in chocolate. Once they’re dipped and the coating is hard, they will keep forever – if they last that long. Here’s a photo of naked Mallomar Bites waiting to be dipped.
These two great links on tempering chocolate are my favorites. You should read both before proceeding if tempering makes you break out in a sweat. Ina Garten, queen of how easy is that? shows you how to melt up the chocolate in the microwave here. And David Lebovitz, chocolate man extraordinaire explains how to temper in the home kitchen here.
Some people swear by the seeding method that David uses and others love the ease of microwave melting. I’ve used both and had success. I’ve used both and had tempering wrecks. But in the end, if they come out all shiny and pretty – that is most excellent. But if they don’t – no worries. It’ll still taste great. And look unique. Like these.
If you’ve never made homemade marshmallow before you will want to read this. I didn’t invent the marshmallow recipe but I’ve scaled it for this project. My suggestion is to practice a batch of marshmallow making just for the fun of it and to feel like you’re the boss of the goo.
To make regular marshmallows, the goo is whipped but it is still rather loose when you spread it into a form. But for this recipe you will whip that marshmallow goo just a little longer than usual, until they almost squeak because then they’ll pipe right into shape with no slouching. If you have leftover marshmallow, pipe it on nonstick sprayed parchment into kiss shapes. Piping quickly helps and if you dawdle the remaining marshmallow goo in the piping bag will get harder to squeeze because it is setting up. I had several batches that ended up looking like the shape of the piping bag. I finally just cut those into disks.
Cliff notes. Read through the recipe a few times to become familiar with each step. Read the links so that you are familiar with marshmallow making and chocolate tempering. Make the cookie dough (ahead of time is even better). Shape the cookies and place on the baking sheet. Preheat the oven. Meantime get your marshmallow goo started. Bake the cookies for 8-9 minutes. Get your piping bag ready and spray the inside with nonstick stuff. By the time the cookies come out and are resting, the marshmallow stuff should be just about ready to pipe. Pipe onto warm cookies so that it blobs just a tiny bit over the edge of the cookie. Let it all sit on a baking rack for about 4-6 hours or so or until the marshmallow is totally set and cold. If you leave it overnight the marshmallow exterior won’t be as sticky and will actually be easier to handle. While the chocolate is heating line a baking pan with parchment. Get your dipping tools ( a good spoon and fork or two) ready. Once the chocolate is ready, dip, drip, and set on the parchment to allow the chocolate to harden. And then eat them. But save a few for everyone else.
So. There you go. What are you waiting for? It’s Gluten-Free Mallomar Bite season and I hear it only lasts all year. Hurry up!
|Mallomar Bites, Gluten Free||
- 150 grams AP GF flour (76 grams superfine brown rice flour plus 37 grams each superfine white rice flour plus tapioca flour/starch) (1 cup plus 2 heaping tablespoons)
- 50 grams granulated sugar (1/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 75 grams Spectrum solid vegetable shortening (6 heaping tablespoons)
- ½ teaspoon vanilla
- ¼ teaspoon orange extract
- 1 extra-large egg
- 14 grams (two ¼ oz. packages) kosher unflavored gelatin
- 150 grams water (3/4 cup)
- 200 grams granulated sugar (1 cup)
- 50 grams water (1/4 cup)
- ¼ teaspoon kosher salt
- 110 grams light corn syrup (1/3 cup)
- 1 pound (bar) semisweet chocolate (62-65% cacao), rough chopped (no chips) (I use ScharffenBerger)
- In the bowl of a food processor pulse flour, sugar, baking powder and salt just to combine. Add shortening in pieces over the flour mixture. Pulse a few times. Add remaining ingredients and pulse until mixture comes together in a rough ball. Remove onto plastic wrap. Remove blade carefully. Knead slightly to bring everything together. Flatten into a disk and refrigerate (up to 4 days) or freeze (thaw to chilled room temperature before shaping) until ready to use.
- Preheat oven to 325. Line 2 baking sheets with parchment.
- Break off dough into half-inch pieces and roll in your hand until it is a smooth ball. Place on parchment lined baking sheets about ½ inch apart. Flatten each cookie with clean fingers into a 1 inch round. Bake 8-9 minutes. They will look rather beige, though they are baked. Remove from oven and apply the marshmallow topping while they are still warm.
- Fit a large plastic piping bag with a ½ regular tip (or larger is fine) Spray the inside of the bag with nonstick spray – generously. Set aside. Line a baking sheet with parchment and spray with nonstick spray (for extra marshmallow kisses). Set aside.
- In the bowl of a stand mixer place gelatin. Add 150 grams (3/4 cup) cold water over gelatin and let mixture set in bowl without disturbing it for ten minutes or so while you mix up the other part of the recipe. Set the bowl on the stand and add the whisk attachment but don’t touch the gelatin.
- In a small saucepan gently mix the sugar with the corn syrup, salt and 50 grams (1/4 cup) water. Without stirring heat the mixture (medium heat) until it is 240 degrees (I use an instant read thermometer) Swirl pan every once in a while but do not stir the mixture at all. When it reaches 240 degrees, remove from heat and start the mixer running on low. Pour the heated sugar down the side of the bowl and keep it away from the whisk or it will splash. Be careful – the mixture is very hot. As soon as it is incorporated turn up the mixer speed little by little until it begins to get frothy and fluffy. It will stink to high heaven and you might want to not breathe much at this point. Keep going and turn it up to high. Let it go until it gets huge in volume, turns marshmallow white and looks like marshmallow. It should take anywhere from 8-12 minutes. Add the vanilla and whip to mix it in.
- Spray a silicone spatula with nonstick spray so you can easily move the goo into the prepared piping bag. Working quickly, scrape the marshmallow goo into your prepared piping bag. Immediately begin piping small kiss shapes on top of each warm cookie. Keep the tip pointed straight up/down while piping. Move quickly because the marshmallow is beginning to set. Pipe additional kisses on the prepared parchment and let those set thoroughly, 3-6 hours. Either roll them in powdered sugar once set or dip in leftover chocolate.
- Let the marshmallow/cookies set on a baking rack at least for five hours or overnight. The longer they set the less sticky they become.
- Place 75% of the chopped chocolate in a microwave safe glass container and melt at 25 second intervals, stirring after each time until the mixture is fully melted. Don’t overheat the chocolate and wait a sufficient amount of time in between zapping to make sure the chocolate actually needs more melting. It take patience – go slow. Once melted, add the remaining 25% chopped chocolate to the bowl of chocolate and stir gently until the it is all melted. Don’t reheat at all.
- Line a baking pan with parchment. Get your naked Mallomar Bites ready to dip by placing them next to the chocolate bowl. Set the chocolate bowl on something that insulates it from the cold counter top – some people set it on a towel with a heating pad underneath set on the lowest setting. Stir once in a while, but gently because you don’t want to incorporate air into the chocolate. Using chocolate dipping forks or a spoon and fork, drop each Mallomar Bite into the chocolate and flip it over to coat completely. Gently pop it onto the fork using the spoon to help you and rap it on the edge of the bowl to get rid of extra drips. Place on parchment lined pans and repeat. Move quickly because you don’t want the chocolate to lose the tempering temperature. (which is why a dozen-ish Mallomar Bites is good for one session). Let the chocolate set and harden. Do not refrigerate them or the chocolate will lose its shine.
- Alternately, if the chocolate has not set or hardened after a few hours then the tempering didn’t work. They will still taste great. But you will want to place those in the refrigerator and don’t let them get back to room temperature or the chocolate will soften.
- Best to read the two linked tutorials in the post about tempering before you begin. It takes practice so don’t worry about it if it doesn’t work the first time. Keep practicing and it will. Tempering is easier than you think.