Mallows and Milan Cookies – Daring Bakers July 2009

July 27th, 2009


The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

My artistic version of the mallows :)

My artistic version of the mallows 🙂

I was very excited when reading this month’s Daring Bakers challenge for two reasons. The first was seeing the Choc Mallows, which I’ve loved eating (called Royals by one company here in Australia) but never thought about making, and was very excited to finally make marshmallow. The second was the Milan Cookies, which I’ve never tasted before, but was very glad they used so many eggwhites. (This may seem a little weird, as many people were asking what they should make with their left over egg yolks, although I already had 18 egg whites left over from making a Crouquembouche – with the most fantastic custard). I froze the egg whites in lots of 6, and this was the perfect amount for one batch of Milan Cookies.

I was extremely happy with how the Mallows turned out – the combination of biscuit and marshmallow covered in dark chocolate was just fantastic and very much similar to those from the shops. I didn’t think the biscuits tasted that great without the other two components and unfortunately the recipe made around double than necessary for the marshmallow and chocolate – so if I were to make it again, I would make half the biscuits.


The Milan biscuits tasted lovely, especially (almost) straight out of the oven. Unfortunately I had no lemon essence or orange and therefore had vanilla cookies with a chocolate ganache filling.


Thanks to Nicole for the great idea and introducing me to two new biscuits and great recipes. I enjoyed the challenge and was very happy with how they both turned out.


Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F (180C)
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.


10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.


Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.


Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.


Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Milan Cookies
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree (180C) oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.


6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.


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  1. Hehe I was the same, I had so many egg whites after the croquembouche that I couldn’t resist making the milano cookies but didn’t get to post it in time. Yours look wonderful! 😀

  2. Steph says:

    Wow awesome job doing both biscuits! I like your deconstructed version too, very artistic 🙂

  3. mahima says:

    Cookies look awesome:) great pics as well!! i wish could do the malllow ones.. but the gelatine :((

  4. Anh says:

    Love love your creations. Both look absolutely perfect!

  5. The milan cookies sound lovely with choc-orange filling. It’s lucky you had a supply of eggwhites ready!

  6. I love your artistic interpretation of the mallows, it looks so pretty. I would eat it in a flash.

    I think I’ve been aussie-ized, the mallows need jam….but I’m sure thats something I can get over!

  7. Trisha says:

    I applaude you and the other Daring Bakers for simply making marshmallows!!!! I can’t even begin to imagine myself making them – it looks so complex and your mallows are pro!!!

  8. parita says:

    Gorgeous Anita, looks like you enjoyed the challenge 🙂 good for you dear 🙂

  9. Zita says:

    Pretty cookies all around, but your marshmello looks so white and delicious 🙂

  10. deeba says:

    Fabulous cookies. Well done on both.I did just the mallows & fell in ♥ with them! Yours are perfect & very pretty!

  11. Karen says:

    Well done on tackling both! Your cookies look fabulous!

  12. isa says:

    Your cookies are very beautiful and extremely tempting!
    Love your deconstructed too, so creative!

  13. Anula says:

    Beautifull Milano cookies and Mallows! I like how you arranged them on the plate – nice photo! All in all great job 🙂 Cheers.

  14. Amber says:

    Your artistic version is spot on! Both your cookies look amazing. I would buy both from the bakery!

  15. Sophia says:

    Holy crap you are an amazing baker! What gorgeous little pillowy chocolatey goodness! They look absolutely perfect!! I wish I had the patience and skills you have!

  16. Lauren says:

    Yum!! All of your cookies look amazing – I especially love the artistic version of the mallows =D.

  17. Y says:

    Love both your mallows and the milan cookies! I’m not a huge fan of marshmallow cookies, but it was so much fun making and dipping them 🙂

  18. Barbara says:

    Very impressive cookies! I especially love the beautiful marshmallow!

  19. Wonderful results! The deconstructed Mallow looks very fun! Great Job!

  20. wow you did an amazing job! they look gorgeous! Good job 🙂

  21. Anita, you’ve done such a lovely job of your cookies. Amazing!

  22. Elissa says:

    Your artistic interpretation is really quite nice! I’m starting to wish I’d made the mallows, too – yours look perfect.

  23. Anita says:

    Hi Everyone

    You’ve all been very supportive of the Daring Bakers Challenge! Thank you so much! I really enjoyed the challenges and loved the result. I enjoy reading all your lovely comments immensely!!

    Thanks Again and I look forward to next month’s challenge!

  24. jack says:

    wow…look delicious ^^

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