Jammy Marshmallow Chocolate Biscuits Recipe from Frankie
Jessica Holmes shares a recipe for homemade chocolate marshmallow biscuits, starting with shortbread rounds topped with raspberry jam and homemade marshmallow, then dipped in milk chocolate. The recipe yields 40-45 pieces and requires a candy thermometer for the marshmallow filling. Published by Plum in "Something Sweet," with photography by Mark Roper.
Key facts
- Recipe makes 40 to 45 pieces.
- Ingredients include 115g cold unsalted butter, 100g caster sugar, 1 tsp vanilla, 1 large egg, 210g plain flour, 1/4 tsp baking powder, 1/4 tsp salt, 65g raspberry jam.
- Marshmallow filling uses 4 egg whites, 150g caster sugar, 1/4 tsp cream of tartar, 1 tsp vanilla.
- Chocolate coating uses 300g milk chocolate and 1 tbsp mild olive oil.
- Biscuits baked at 160°C fan forced for 12-14 minutes.
- Marshmallow mixture heated to 70°C before whipping.
- Biscuits frozen for at least 4 hours before chocolate dip.
- Recipe from Jessica Holmes' book 'Something Sweet' published by Plum, RRP $44.99.
Entities
Artists
Institutions
- Plum
- Frankie