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| Photo Courtesy of Wilde in the Kitchen blog |
Key Lime Mallowpuffs
For the GrahamCracker :
http://smittenkitchen.com/2009/05/graham-crackers/
Method:
1.
Make your dough and chill it overnight. Take half of the dough and roll
it out to 1/8-inch thickness. Stamp out 2-inch rounds. Set the rounds
on a baking sheet and chillin the freezer for 15 minutes.
3. Pipe a blob of marshmallow onto the cookies, about 1/4-inch from the edges. The marshmallow will spread a little and you don't want it to jump off the cookie!
4. Let these set for at least four hours.
6. Flip it over. Take the chocolate-covered cookie out with a fork and tap off excess chocolate. Let the cookies sit on a parchment or silpat lined baking sheet.
7. When you run out of chocolate, drop the naked ones in sprinkles. I actually liked these the best. The lime flavor is very obvious!
Key Lime Marshmallows
3 tbsp gelatin
3/4 cup key lime juice
1/2 cup water
Pinch salt
1 3/4 cup granulated sugar
Method:
1. Mix gelatin and key lime juice and set aside to bloom.
2. In
a medium pot, combine remaining ingredients and stir to moisten the
sugar. Bring to a boil over medium heat and put the lid on for two
minutes (this will help wash sugar crystals from the side of the pot).
Clip on your candy thermometer and cook until you reach 240.
3. Remove thermometer and add in gelatin
bloom. Stir gently to mix, the sugar will foam up. Transfer the
marshmallow batter to your stand mixer (or a large bowl). Whip
(gradually increasing to high speed) for 12 minutes. Allow this to sit
for five minutes and transfer to a piping bag with a large circular tip.Many thanks to WildeintheKitchen and SmittenKitchen blogs!
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