Bite into the chocolate shell-like crust and there is a surrender to the perfect combination of a slightly sweet creamy marshmallow mountain atop a crumbly cookie. Use small and crunchy vanilla wafer cookies, and for the coating, baker's chocolate to give it a nice shiny coating without making the chocolate too hard to crack
Makes about 42
- 3 large egg whites
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 42 vanilla wafer cookies (1 1/2 inches in diameter)
- 2 pounds baker's chocolate, chopped
Step 1: Combine the egg whites, sugar, and salt in the bowl of an electric mixer set over a pot of simmering water (the bowl should not touch the water).
Step 2: Whisk constantly until the mixture is warm to the touch; it should look slightly foamy and the sugar should be completely dissolved.
Step 3: Bring the bowl to an electric mixer fitted with the whisk attachment and beat on medium-high speed until fluffy, glossy, and completely cooled, about 10 minutes. Add the vanilla and beat until combined.
Step 4: Line the vanilla cookies on a baking sheet. Scoop the meringue into a pastry bag fitted with a round #4 tip and pipe the meringue on top of each cookie.
Step 5: Place the chopped chocolate in a bowl set on the top of a pan filled with simmering water (the bowl should not touch the water) and, without leaving the spot, heat the chocolate until it's three-quarters melted, about 5 minutes. Remove the bowl from the simmering water and finish melting it by mixing with a rubber spatula (this prevents the chocolate from getting too hot). Let stand until the glaze cools a little but is still fluid. Drop a meringue cookie into the chocolate glaze and flip to cover the entire outside. Using a chocolate fork, lift it out and let the excess glaze drip off. Place on a baking sheet covered with parchment paper.
Step 6: Repeat until all are covered.
Recipe courtesy of My Rio de Janeiro: A Coookbook.