I Tried Making Homemade Mallomars | Claire Recreates

Summary by Krater

Claire Saffitz attempts to recreate Mallomars, a classic Northeast regional cookie featuring a graham cracker base, marshmallow filling, and enrobed in dark chocolate. She tests and refines the cookie base texture, the marshmallow marshmallow-topper consistency, and chocolate tempering before comparing her homemade version to the original.

From the video

Answers: How do you make homemade Mallomars cookies?

• Mallomars recreation
• chocolate tempering
• marshmallow preparation
• cookie base baking

Ingredients

• sweet chocolate coating
• sugar
• chocolate
• cocoa butter
• chocolate processed with alkali
• soy lecithin
• unbleached enriched flour
• wheat flour
• niacin
• reduced iron
• thiamine mononitrate (vitamin B1)
• riboflavin (vitamin B2)
• folic acid
• high fructose corn syrup
• corn syrup
• invert sugar
• soybean oil
• canola oil
• water
• palm oil
• gelatin
• baking soda
• calcium phosphate
• salt
• artificial flavor
• 50/50 with whole wheat all-purpose flour
• 137 g whole wheat flour
• 1 teaspoon kosher salt
• baking powder
• 2/3 cup white sugar
• unsalted butter
• 1 hard-boiled egg yolk
• 1 to 2 teaspoons vanilla extract
• 3 egg whites
• vinegar
• a pinch cream of tartar
• dark chocolate

What it concludes

• Mallomars were created by Nabisco in 1913 and first sold in West Hoboken, New Jersey.
• More than 70 percent of all Mallomars sales are generated in the New York City area.
• Using a seed method for tempering chocolate ensures the chocolate hardens properly with a snap and a shine.
• Allowing the marshmallow topping to set in the refrigerator before enrobing prevents the marshmallow from sticking to the knife and helps it hold its shape.