Milano Cookies (July’s Daring Bakers’ Challenge)

taste-0-meter: 9/10

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

I had a hard time to make perfectly round cookies. They turned out either disfigured or discolored (a.k.a uneven browning). What’s the secret? How one can produce perfectly round milano cookies? Despite their “(un)interesting” shapes, these cookies tasted very good. The kicker is the lemon extract. So, dont leave it out. As for the other recipe (marshmallow cookies), I was not able to make them due to not finding halal gelatin or other substitutes. Here are the recipes as Nicole wrote them:

Mallows (Chocolate Covered Marshmallow Cookies)

Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note:
if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:

• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:

• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies

Recipe courtesy Gale Gand, from Food Network website
Milan Cookies
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:

• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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8 Responses to “Milano Cookies (July’s Daring Bakers’ Challenge)”

  1. Anzj Says:

    Did you pipe your cookie dough on the baking parchment, because that seemed to do the trick for me, creating roudn Milan Cookies. But hey, if they taste good…

  2. Anula Says:

    Your Milano cookies look perfect! Very delicious :)

  3. Lisa Says:

    Your Milans look gorgeous and I lobve the ribbon tied around them in the photo. However, I felt there was too much lemon extract. I think 1 T should have been more than enough. Then again, I’d need to taste yours, and they look delish!

  4. Julie Says:

    Great milanos!

  5. jillian Says:

    It took me a few tries to get the shapes even- but I just ate the misshapen ones :) These look great!

  6. sabiilaa Says:

    mashALLAH your Milans look beautiful & yumm! love the ribbon!! =)

  7. Jenny Says:

    Great looking Milans! I also wondered how to get the right shape but the misshapen ones tasted great too! :) Great work on the challenge! Very cute photo with the pink ribbon too!

  8. shashakoe Says:

    Anzj: No, I didnt do that.. I’ll try that trick next time.. thanks !

    Anula: thankss. you’re so kind

    Lisa: Thanks, really i thought the lemon flavour was just about right.. but the cookies are still a bit too sweet :D

    Julie: thanks!

    Jillian: I’m hopeless with piping cookies.. urghh

    Sabiilaa: Thank you sabiilaa, yours look delish too!

    Jenny: thanks jenny, I guess we just need to keep practicing piping those cookies. And by the looks of it, I think I need looots of practice

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