Key Lime Mallowpuffs

Photo Courtesy of Wilde in the Kitchen blog

Key Lime Mallowpuffs

http://wildeinthekitchen.blogspot.com/2011/05/how-to-brighten-gloomy-day.html

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. 

2. Bake at 350 F for 12-15 minutes. You want them done, but not crunchy crisp.  Allow them to cool completely.

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.

5. Melt 1-16-ounce bag of semi-sweet chocolate chips with 2 tbsp shortening in a bowl over simmering water.  Remove the bowl from the heat and dip your cookies!  Drop one in...

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

[ Adapted from Marshmallows ]

3 tbsp gelatin

3/4 cup key lime juice

1/2 cup water

1 1/4 cup invert syrup (buy it or make it!)

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!