Recipes

Mallomars

Kiyomi Toda-Burke

Three Tarts - NYC

These classic graham cracker, marshmallow, and chocolate cookies are a delight. Tempering the chocolate coating makes for a more attractive, stable result, but simple melted chocolate will work if you don’t have the time. The dough can be made a day ahead.

Ingredients

Graham Crackers:

  • 1/2 cup plus 2 tablespoons all-purpose flour

  • 1/2 cup plus 2 tablespoons graham flour
  • Pinch salt

  • 1/4 teaspoon baking soda
  • 6 tablespoons butter, softened
  • 2 tablespoons plus 1 1/2 teaspoons sugar

  • 2 tablespoons light brown sugar
  • 5 teaspoons honey
  • 1/2 egg, beaten
  • 1/2 teaspoon vanilla extract



Marshmallow:

  • 1/3 cup water, plus extra as needed 

  • 1/2 teaspoon vanilla extract

  • 2 packets gelatin

  • 1 cup sugar
  • 1/2 cup light corn syrup


  • 1 1/2 cups chopped dark chocolate

Method

To make the graham crackers, place the flours, salt, and baking soda in a large mixing bowl and whisk well to combine. In a separate bowl, cream the butter with the sugars, then add the honey. Add the egg and vanilla and mix well. Add the dry ingredients and mix until just incorporated. Chill the dough in the refrigerator for at least 2 hours.

Place the dough between 2 pieces of parchment paper and roll it into a 1/8-inch-thick sheet. Transfer the parchment-sandwiched dough to a baking sheet and return to the refrigerator to chill for at least another hour or overnight.

Preheat the oven to 325ºF. Carefully peel the parchment paper from the dough and discard. Cut 2-inch cookies from the dough and transfer to parchment-lined baking sheets. Bake for 14 minutes, rotating the sheets after the first 7 minutes. (Depending on the size of your oven, you may have to bake the cookies in batches.) Let cool completely. Leave the cookies on the baking sheets for the next step.

To make the marshmallow, combine the water and vanilla extract in a small bowl. Sprinkle the gelatin over the water and let stand for at least 10 minutes. Mix together the sugar and corn syrup in a heavy-bottomed pot. Slowly pour in some water, adding only enough to make the sugar resemble wet sand. Bring the resulting mixture to a boil, then lower the heat to medium. Cook the sugar until its temperature reaches 240ºF on a candy thermometer. Carefully add the gelatin mixture to the sugar and stir it with a heatproof rubber spatula until it dissolves.

Transfer the mixture to a stand mixer fitted with a whisk attachment, Whisk the mixture on the highest speed possible without splattering. Once it thickens slightly, turn the mixer up to full speed. When the mixture is very fluffy and firm enough to pipe, transfer to a large piping bag fitted with a round tip. Pipe mounds of marshmallow onto each cookie, making sure that they don’t touch. Let cool completely. (If you dip warm marshmallows in chocolate, it might bloom.)

Gently melt the chocolate in a double boiler, or in a heatproof bowl set over a saucepan filled with simmering water. Once all of the chocolate has melted, remove from heat. Working quickly, dip each marshmallow-topped cookie in the melted chocolate and place on parchment to let the chocolate set.

Yield

About 40