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.
Another beautiful post and delicious recipe
Those meringue look like a little bunt cake, was that the form of the pan? Can you please leave the information on were to buy these new pans?
Thanks, meringue cookie recipe! I’ve been an avid fan on your tasty blog for a while now. Your writing keeps the blog worth reading beyond the YUMMY recipe.
I had no idea you would be posting so soon after I joined your site. The recipe looks fun and delicious. The photos are beautiful by the way.
Very interesting. thank you for sharing!
You have some of best ideas with food
Nice Page. I´ve found very interesting tips on meringue marshmallows.
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Those little meringues look mini bunt cake, and lighter than air!
Great blog! You should start many more. I love all the info thanks I will stay tuned 🙂
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If you like subscribe, there is a button on the left hand side of the blog, above the subscribe button you just enter your email..Thanks
Wow, bobbie what an incredible piece of work here. How rare to find someone as talented as you willing to share so much of yourself. The bar had been raised, and proud to be apart of your circle!
What a great combo! I’ve gotta give those a try!
Wow, Bobbie, an incredible piece of work here. How did you get the reflection on the black?
Perfect!!! a new addition to our families’ snack
those marshmallow cookies are divine!
Very pretty! Mouthwatering and inviting.
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts
As always tehy look quite splendid! No, but you would have thought of a marshmallow and meringue cookie!
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Thank you! Your recipe is the bomb! The cookies came out perfect first attempt. Your recipe was perfect the first time out! Thanks again!
Wow, wonderful blog layout! How long have you been blogging for? you make blogging look easy. The overall look of your web site is magnificent, as well as the content!
Your photo of the meringue marshmallows are stunning. I just stumbled upon your blog and wanted to say that I’ve truly enjoyed surfing around your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
Oh my gosh, these look INSANELY awesome!! I want one right now!!
I love love love your blog, Bobbie. You really seem like a great cook and I keep vowing to try a lot of your recipes but somehow never get around to it…
wonderful flavor combination
I do believe your audience could very well want a good deal more stories like this carry on the excellent hard work.
Fantastic blog! Do you have any tips and hints for aspiring writers? I’m planning to start my own site soon but I’m a little lost on everything. Would you advise starting with a free platform like WordPress or go for a paid option? There are so many options out there that I’m totally overwhelmed .. Any suggestions? Many thanks!