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magazine 2008 07 homemade marshmallows
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It’s time to bring back the joy of your childhood crispy rice treats—and spice them up while you’re at it.
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This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
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These old-fashioned marshmallows look beautiful in apothecary jars. Find one at a flea market, Williams-Sonoma, or on etsy.com/>.
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The addition of gelatin is what makes the meringue-like topping stay billowy but firm, without weeping, even at room temperature.
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A decadent, holiday-worthy, make-ahead breakfast that’ll feed a crowd? Look no further than this kringle-inspired hazelnut breakfast tart.
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There's cake under there, we swear!
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Feel free to try whatever toppings you’d like; if it goes well with chocolate, it will go well with these.
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Whether melted down for a thick sauce or built up into a billowy frosting atop a sublime pie, we can't get enough of these 12 marshmallow recipes. And, yes, there will be s'mores.
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These cute, packable treats need to be formed when the caramel is still warm and malleable. For this popcorn balls recipe, after coating them with caramel, wait just long enough for them to be cool enough to handle.
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Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
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If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.
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Showstoppers like this don’t come easy. Here’s the strategy: Blind bake the crust on Day 1; fill and bake on Day 2; and assemble on Day 3.
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Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.
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For a version you can serve right away, omit the liqueurs, which will eliminate the need to refreeze. You will have more cookies than you need, but they’re delicious on their own.
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Testing these healthy candies was hard, but we stepped up.
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4.4
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The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies.
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These grown-up moon pies are made with shortbread cookies loaded with blitzed-up pretzels and salty potato chips—the perfect contrast to the sticky-sweet marshmallows and bitter dark chocolate.
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Customize your favorite store-bought jam with orange zest and Earl Grey tea. Use any leftover dough to make delicious hazelnut cookies: Just roll, cut out, and bake.
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The sweet potato is so much more than just a vehicle for mini-marshmallows in these recipes.