Craftsy

The other day I was surprised with a large brown package, my husband had brought home from his office. I immediately thought what is DF working on now? Well the “joke” was on me, the package was mine. I had forgotten I ordered these new pans and mats. Sydney took the box, efficiently opened it and began to check the pieces in, while I impatiently grabbed the pans to begin baking. I felt like it was my birthday  and I needed to play with all my new toys at once. Thankful Sydney brought me back down to reality, organized everything, and we finally began designing recipes.

I had been toying with the idea of transforming a meringue frosting into  baked cookies. We chose this for the first pastry in my new baking flexipans. The first set didn’t bake properly, the top of the cookie melted into syrup, but the second set worked marvelously. I found the following method works best.  First, pipe the meringue into the flexipan, place the tray into the oven, bake them in the flexipan at 77 degrees C/ 170 degressF for 2 hours, turned the oven off, let them relax in the oven for another 2 hours. Then, gently pop the cookies out of their flexipan home, lay them on a jellyroll pan lined with parchment paper, and place them back in the  oven at 77 degrees C/170 degrees F for 2 more hours (making sure they do not darken in color).  After the 2 hours, turn the oven off, and allow them to remain in the oven for 2 additional hours up to overnight. This method causes the meringue cookies to  become crispy on the outside with a soft marshmallow center and crispy on the bottom. They resemble a Pavlova, with a twist. The same method works just as well by piping, except instead of taking them out of the mold and turning them upright, flip the piped cookie upside down and follow the rest of the directions.

One of the pans: looks like “NASA” designed it

The process is actually fairly easy. Prepare you mise en place, a bain-marie (water bath with a bowl of a heavy bottom pan of simmering water), a pastry bag fitted with a 6mm/.25- inch plain tip, and have a hand held mixer ready for use.

This is all you will need for these Meringue Marshmallow Cookies, plus a flexipan or piping bag with a tip

Framboise Meringue Marshmallow Cookies:

 

125 grams/ 4 egg whites

275 grams /1 1/4-cups, plus 2 Tablespoons  sugar

59 grams/1/4 cup water

Pinch of salt

1- vanilla bean, seeds only

5 drops of raspberry essence

Pre heat the oven to 77 degrees C/ 170 degrees F, prepare your mise en place, and have a handheld mixer ready. If you don’t have a flexipan prepare a baking sheet lined with parchment paper and pipe a design of your choice, if using the flexipan place the whole pan on a baking sheet or a jellyroll pan.

Place the sugar, salt, water, and egg whites in a bain-marie or place a bowl over a heavy bottom pot of simmering water. Beat with a handheld electric mixer till foam forms. Place the bowl over boiling water, make sure that the boiling water does not touch the bottom of the top  pan. Beat constantly on high speed with electric mixer till stiff peaks form. Remove from the heat and beat for about 1.5 minutes more. Beat in vanilla seeds and raspberry essence.

Using your prepared piping bag, pipe the meringue marshmallow almost to the top of flexipan mold.  With your fexipan already on a baking sheet, place in the oven for 2 hours, turn the oven off (do not open the oven), let them relax in the oven for another 2 hours. Gently pop the cookies out of there flexipan home, lay them on a jellyroll pan lined with parchment paper, after allowing the cookies to cool for 5 minutes,  place them back in the  oven at 77 degrees C/170 degrees F for 2 more hours.

After 2 hours, turn the oven off with out opening the door, and allow them to remain in the oven for 2 hours up to overnight. This method causes the meringue cookies to  become crispy on the outside with a soft marshmallow center and crispy on the bottom. They resemble a Pavlova, with a twist. The same method works just as well by piping, except instead of taking them out of the mold and turning them upright, flip the piped cookie upside down and follow the rest of the directions.


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