Almond, rose water, and chocolate mallomar chimneys
Mallomar chimneys are one of my favorite treats! Making them can take a bit of mastering, though, so this is a simplified version.
I’ve flavored the marshmallow with rose water and used an almond cookie for the base, but there are many variations you could try, including those I’ve suggested below.
Variations: Omit the rose water and flavor with some ground cinnamon and coffee; or use a
little orange flower water or star anise and orange to flavor the marshmallow.
For the cookie base:
1/4 cup superfine sugar
3 tablespoons butter
2 tablespoons milk
1 cup almond flour
3/4 cup all-purpose flour, plus extra for dusting
a pinch of salt
1 teaspoon baking powder
For the marshmallow:
3 free-range egg whites
3/4 cup superfine sugar
2 tablespoons corn syrup
a pinch of salt
2 tablespoons rose water, or a few drops of rose essence*
18 whole almonds (skin on), finely chopped in a food processor
101/2oz dark chocolate, 70 percent cocoa solids, broken into pieces
Start by making the cookie base. Cream the sugar and butter together until pale. Slowly add the milk, and don’t panic if it looks like a curdled mess. Sift in the remaining ingredients and stir to
form a dough. Wrap in plastic wrap and refrigerate for about 30 minutes to firm up.
Preheat the oven to 325 F.
Put the dough on a lightly floured surface and roll out to about 1/4in thick. Cut into rounds measuring about 23/4in in diameter.
Place on a baking sheet lined with parchment paper and refrigerate for 10 minutes. (You can chill them overnight, or even freeze them, if preparing in advance.)
Bake the cookies for about 15 minutes, until firm and golden, then cool on a wire rack.
Meanwhile, make the marshmallow. Put all of the ingredients except the almonds and chocolate in a large heatproof bowl set over a pan of simmering water, making sure that the bowl and water don’t come into contact. Whisk by hand or with an electric mixer continuously for about 15 minutes, until the mixture has doubled in size and forms stiff peaks. Fold in the chopped almonds and spoon the marshmallow into a piping bag and set aside.
Put the chocolate in a bowl over simmering water, again making sure the bowl and water don’t touch, until melted and smooth. Dip one side of each of the cooled cookies into the chocolate and place on a wire rack to set.
Make a small cut in the piping bag and pipe spiral marshmallow “chimneys” about 21/2in tall on top of each cookie. Let the teacakes set in a cool place for about 10 minutes and then nappe (coat) each
with the melted chocolate (you may need to re-melt it a little). Let the chocolate set for around 5–10 minutes before serving—if you can wait that long!
* Rose essence is more highly flavored than rose water, so just a few drops equals the strength
of a tablespoon of rose water. Use with care—too much, and you’ll end up with a teacake that tastes
like moisturizer! Taste as you go—you can always add, but you can’t take away.
(* Recipe excerpted from Smashing Plates by Maria Elia -Kyle Books USA, April 2014- Photography by Jenny Zarins, all rights reserved)