a SABLE cookie with a marshmallow top and passionfruit curd center
Equipment
- 1 Candy thermometer
Ingredients
Sable cookie dough
- 170 g Unsalted Butter Softened
- 140 g Caster Sugar
- 2 egg yolks 1 extra for brushing
- 300 g Plain Flour
- 1/2 tsp Salt
- 1 1/4 tsp Vanilla
Marshmallow
- 200 g Caster Sugar
- 20 g Corn Syrup
- 6 g Gelatine Powder don't use gelatine leaves
- 45 g Egg Whites
- 70 ml water half for gelatine and sugar syrup
- 6 Drops Marshmallow Flavour
Passion Fruit Curd
Instructions
Sable Cookie Dough
- Use paddle attachment lightly cream butter and sugar. Then add egg yolks and mix until combined.
- Scrape Bowl down and add flour. Mix by hand until just combined. Shape into a rectangle and wrap in clingfilm. Put in fridge for 2 hours at least.
- Roll dough out to 2 cm thickness place back in fridge for 15 minutes to firm up. Preheat oven to 160℃. Cut out 12 egg shapes. Lay them on lined trays and brush tops with egg yolk. Bake for 12-15 minutes.
- Cool on a cookie rack
Marshmallow
- Place gelatine powder in a bowl with 35ml water. Allow is to bloom.
- In a mixing bowl with the whisk attachment add egg whites and whisk on low speed to break the egg whites up. You want them at soft peak when we add the syrup.
- In a saucepan put glucose syrup, sugar and 35ml water and on medium heat bring the syrup to 115℃.
- With the mixer on low and the egg whites at soft peak pour the sugar syrup down the side of the bowl.
- Turn up to medium speed and after 1 minute add the gelatine and 6 drops of marshmallow flavouring. It should dissolve from the heat of the sugar syrup. Whisk until the mixture becomes a thick meringue consistency.
- Add to a piping bag.