Makes approximately 24-25 sandwich cookies
Vanilla Bean Sugar Cookie:
226g (2 sticks) unsalted butter, at room temperature
300g (1 1/2 cups) granulated sugar, plus more for rolling (about 1 additional cup)
1 egg, at room temperature
1 tsp vanilla bean paste
300g (2 cups) flour
1/2 tsp baking soda
1 tsp salt
Vanilla Bean Marshmallow
14g (2 packets) powdered gelatine
76g cold water
103g liquid honey
1 tsp vanilla
pinch of salt
Dark Chocolate Ganache:
250g dark chocolate (approx 70% cocoa solids)
15g (1 tbsp) unsalted butter, at room temperature
125g heavy cream
Melted White Chocolate with one teaspoon of coconut oil added
Sprinkles of your choice
Vanilla Bean Sugar Cookie
1- Preheat the oven to 350˚f /180˚c. Line two baking sheets with parchment paper.
2- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until it is light and fluffy, approximately 5 minutes. Add the egg and vanilla paste, and beat until combined. Scrape down the sides of the bowl with a rubber spatula.
3- In a small bowl, sift together the flour, baking powder and salt. Add the dry ingredients, and mix until well combined. Scrape bowl again to ensure that the ingredients are evenly incorporated.
5- Place approximately a cup of sugar in a bowl. Scoop tablespoons of the mixture using a #70 scoop, and gently roll into balls. Roll each ball in the sugar to coat completely. Place evenly spaced on the baking sheet, allowing room for spreading (about 2-3” apart- 11 cookies per half baking sheet works well). You will need to bake your cookies in several batches.
6-Bake the cookies for 8-9 minutes, until puffy and barely golden around the edges. Remove from the oven and allow to cool for 5 minutes on the pan - during this time they will deflate and crackle slightly. Transfer to a cooling rack and allow to cool completely. Repeat sugar rolling and baking process with remaining dough.
7- Pair up the cookies with another of a similar size. Prepare the marshmallow and ganache.
Vanilla Bean Marshmallow
1- Fit a large piping bag with a round tip. Fit the stand mixer with the whisk attachment. In the mixing bowl, combine the cold water and gelatin and mix well with a fork, and leave to bloom while you prepare the sugar syrup.
2- In a medium pot, combine the water, honey, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.
3- Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 5-7 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Transfer to the piping bag. (it’s okay to taste as you go!)
Dark Chocolate Ganache
1- Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small pot over medium heat, until just boiling (about 190F). Pour the hot cream over the chocolate and butter, and immediately cover with a plate. Leave to sit for 5-6 minutes. Whisk well until smooth, microwaving for 10 second increments, if needed, to melt any additional pieces of chocolate, stirring well. Transfer the ganache to a small piping bag fitted with a star attachment.
1- Match the cookies with another of similar size. Pipe a ring of marshmallow on one half of each pair. Pipe a blob of ganache in the middle of each cookie. Sandwich with the second cookie. Rest cookies for 20 minutes to allow the marshmallow to set.
2- Lay cookie sandwiches on a sheet of wax paper and drizzle the cookies with melted white chocolate, and sprinkle with your favorite sprinkles. Refrigerate until chocolate drizzle sets.
You may make the cookies a day or two before. Cool completely and seal in an airtight container.
When dough is fully incorporated, scrape down the sides to keep the dough together so the edges don’t dry out.
If you don’t have a #70 cookie scoop, you may use a tablespoon. Keep an eye on the baking time in case you need to lessen it a touch.
You will need a candy or instant read thermometer when cooking the sugar mixture in order to achieve that wonderful and glossy marshmallow consistency.
Be careful not to over-handle the dough when rolling the cookies to retain a tender crumb in the final baked product.
Dont be scared to use the full teaspoon of salt the recipe calls for.
When making the Ganache, be careful to not boil the cream, remove from heat when it’s nice and frothy, just before it boils.
Be careful not to over beat the marshmallow as if it’s too tough, it will not be pipeable. It will still be edible, so enjoy it and start again!
Do take the time to match up same sized cookies before you pipe the centers.
You may use milk or dark chocolate to drizzle if you prefer.
Remember to add the sprinkles before the drizzle sets.
Remember to lick the spoons when your finished!