Marshmallow sandwiches

Ingredients

Cookies

200 grams (7.05 ounces) butter 82.5%
1 egg
130 grams (4.60 ounces) powdered sugar
1 teaspoon baking powder
pinch of salt
340 grams (12.00 ounces) flour

Berry filling

200 grams (7.05 ounces) blackcurrants
2 tablespoons sugar
1 tablespoon corn starch

Marshmallow

260 grams (9.15 ounces) blackcurrants
180 grams (6.35 ounces) sugar (1)
50 grams (1.75 ounces) egg whites
140 grams (4.95 ounces) water
10 grams (0.35 ounces) agar
260 grams (9.15 ounces) sugar (2)
100 grams (3.55 ounces) glucose syrup

Equipment

Mixing Bowl
A large mixing bowl is essential for combining your ingredients smoothly. Make sure it's clean and dry for the best results.
Electric Mixer
A stand or hand mixer will save you time and effort. Whisk smart and let the machine do the heavy lifting.
Rolling Pin
A sturdy rolling pin helps in rolling out your dough evenly. If you don’t have one, a clean glass bottle works in a pinch!
Baking Sheet
Use a good quality, non-stick baking sheet to ensure your cookies bake evenly and don’t stick.
Parchment Paper
Line your baking sheet with parchment paper for easy cleanup and to prevent your cookies from sticking.
Culinary Bag with Nozzle
Essential for piping the marshmallow mixture accurately. If you don’t have one, a plastic bag with the corner cut off can work.

Instructions

Step 1

Bright colors from the juicy ripe berries and a rich taste of homemade marshmallows - now you can cook this delicacy by yourself! The sour filling and the delicate biscuits will do the trick, so the sandwiches will be eaten very quickly.

Step 2

You will need: 200 grams (7.05 ounces) butter 82.5%, 1 egg, 130 grams (4.60 ounces) powdered sugar, 1 teaspoon baking powder, a pinch of salt, and 340 grams (12.00 ounces) flour. All the ingredients should be at room temperature. For best results, leave your butter out of the fridge for an hour before starting. Whisk all the ingredients (except for the flour) with a mixer until well combined. Add the flour and continue whisking for about 30 seconds until the dough comes together. Form the dough into a lump and place it in the fridge for 2 to 3 hours. Chilling the dough helps it to firm up, making it easier to handle and cut out shapes. Roll out the dough and cut out circles. If the dough becomes too warm from handling, chill it again briefly. Bake the biscuits in the oven at 180°C (356°F) for 8 to 10 minutes or until lightly golden around the edges. Keep an eye on your cookies, as baking times can vary slightly.

Step 3

For the berry filling, you will need: 200 grams (7.05 ounces) blackcurrants, 2 tablespoons sugar, and 1 tablespoon corn starch. Mix everything in a saucepan and boil for a couple of minutes until the starch thickens the mixture. Stir continuously to prevent the filling from sticking and burning.

Step 4

For the marshmallows, you will need: 260 grams (9.15 ounces) blackcurrants, 180 grams (6.35 ounces) sugar (1), 50 grams (1.75 ounces) egg whites, 140 grams (4.95 ounces) water, 10 grams (0.35 ounces) agar, 260 grams (9.15 ounces) sugar (2), and 100 grams (3.55 ounces) glucose syrup. Make a puree from thawed blackcurrants by mashing them. You can leave the seeds in if you like a bit of texture, or strain the puree through a sieve for a smoother consistency. Place the puree into a saucepan and boil for 3 to 5 minutes. Cool the puree in the fridge until it is chilled. The weight of the finished puree will be about 210-220 grams (7.30 ounces). In the mixer bowl, whip the puree for 3 minutes, gradually adding sugar (1). At the end, whip it for another 5 minutes. Add the egg whites and continue whipping. Make sure your egg whites are at room temperature for better volume. While doing this, prepare the syrup by bringing the agar and water to a boil, then add sugar (2) and glucose syrup. Cook the syrup up to 110°C (230°F). Watch over the puree as it should already be whipped very well. Pour the hot syrup in a thin stream into the puree while continuously whisking, and whip for another 3 minutes. Place the mass into a piping bag with a nozzle and form marshmallows. Let them dry at room temperature for about 4 to 5 hours. Drying time can vary depending on your room's humidity.

Step 5

First, place a cookie, next, make a marshmallow layer, then put the berry filling in the middle. Cover everything with another marshmallow layer on top and close with a second cookie.

Servings

✨ **Serving Suggestions & Ideas** ✨

These delicious berry marshmallow cookie sandwiches are perfect for any occasion. Serve them at your next family barbecue, and watch them disappear within minutes. 🍔🍪 The bright, juicy berry filling paired with the fluffy marshmallow and crisp cookies will have your guests raving.

For a delightful presentation, dust them with a bit of powdered sugar right before serving. It adds a professional touch and a little extra sweetness. You could also drizzle some melted chocolate over the top for a more indulgent treat. 🍫

If you're feeling fancy, cut the cookies into fun shapes before baking. Think hearts for Valentine’s Day or stars for the 4th of July. 🎉✨ It adds a festive vibe and makes each bite feel even more special.

These cookie sandwiches also pair wonderfully with a scoop of vanilla ice cream. Place a sandwich on a plate, add a generous scoop of ice cream on the side, and drizzle with berry sauce for a dessert that feels like it's straight out of a restaurant menu. 🍨🍓

Variations

✨ **Gluten-Free & Vegan Variations** ✨

Gluten-Free Version: Swap out the regular flour for a gluten-free flour blend. Ensure your baking powder is also gluten-free, and you’ll have a delicious treat that everyone can enjoy. 🍪🎉

Vegan Version: Substitute the butter with a plant-based margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of the regular egg. For the marshmallow, you'll need aquafaba (the liquid from a can of chickpeas) to replace the egg whites and use agar in place of gelatin. 🌱💚

Faq

Why did my cookies spread too much while baking?
This can happen if the dough is too warm. Make sure to chill the dough in the fridge before rolling it out and baking.
How do I get the marshmallow to the right consistency?
It's crucial to whip the mixture for the full time specified and add the syrup slowly while continuously mixing to achieve the perfect fluffy consistency.
Can I use frozen berries for the filling?
Yes, you can use frozen berries. Just make sure to thaw them and drain any excess liquid before using them in the recipe.
What’s the best method to pipe the marshmallow?
Use a piping bag with a star or round nozzle for best results. Pipe in a circular motion to create uniform layers.
How should I store the cookie sandwiches?
Store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them, but be aware that the texture may change slightly.
Can I make the components ahead of time?
Yes, you can make the cookies and marshmallows a day in advance. Store them separately and assemble them when you’re ready to serve for the best texture.