by Dennis Kramer for £10.40
26th May 2011
Pages: 1 2
What you will need:
9 inch Cheesecake pan with removable bottom
1 cup plus 3 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2 stick) cool, unsalted butter, cut into small pieces
1/4 cup solid vegetable shortening (2 ounces)
1/2 cup plus 1 tablespoon sugar
2 tablespoons honey
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1 cup water
¼ cup plain gelatin
2 cups granulated sugar
2 egg whites
1 cup confectioners sugar
36 ounces (3 bags) of semisweet chocolate chips
Since the weather report said it was going to rain the following day, we decided to start with the marshmallow the night before so that humidity in the air wouldn’t prevent it from rising. We heated up the gelatin, water, and granulated sugar on the stove in a pot until it got thick and goopy. We were nervous of a not so puffy marshmallow so we probably added more gelatin than necessary, but it worked so who cares.
While the gelatin was on the stove, we whipped up the egg whites and confectioners sugar until it was really airy and light, or as my girlfriend, the baker that she is, put it, until the eggs form “stiff peaks”. Then we added the gelatin mixture and mixed it all together to make a sticky marshmallow mess. To keep it from sticking, we lined our bowl with tin foil, coated that with cooking spray, and sprinkled confectioners sugar all along the inside before pouring the marshmallow mixture in. Then we added more sugar on top. We let this sit covered on the counter top over night, and in the morning it was a deliciously hardened 9 inch wide semi-sphere marshmallow.
The following morning, we got started on the cookie. We mixed up the flour, baking powder, and salt, and then separately mixed the butter and shortening, followed by the sugar, followed by the honey, followed by the egg yolk and vanilla extract, and then followed by the graham cracker crumbs. Then with a wooden spoon we mixed in the flour mixture and shaped the whole mess into a ball. This went straight into the fridge for about an hour.
When the dough came out, we simply pressed it down evenly with our hands into a cheese cake pan with a removable bottom that we had. The reasoning for this pan was so that we could easily slide out the cookie part to put chocolate underneath later, and then layer it back up. The cookie went into the oven at 350 degrees Fahrenheit for about 15 minutes, just long enough for it to get a little brown.