OH SO YUMMY!!!
12 sandwiches or 24 small cookies
Ingredients
Cookies
1 Cup natural peanut butter, creamy
1 Cup sugar
1 large egg, lightly beaten
1 tablespoon vanilla extract marshmallow
Frosting
5 large egg whites
1 1/2 Cup sugar
Directions
1. Heat oven to 350 degrees. Grease baking sheet. - or cover it with parchment paper.
2. To make peanut butter cookie: Mix all ingredients in a stand mixer fitted with paddle attachment - on low until fully combined. Roll dough into small balls (about 1 1/2 tablespoon). Flat cookies with the back of a flower cookie/fondant cutter or a fork. Bake cookies about 10 minutes until golden around the edges. Rest cookies on baking sheet for 2 minutes, then transfer to a cooking rack.
3. To make marshmallow frosting: In the bowl of your stand mixer fitted with whisk attachment, combine egg whites and sugar - just barely. Remove metal bowl from mixer, and place over (not on - just like bain marie style) simmer water. Heat mixture to 160 degrees - whisking constantly. Transfer bowl back to stand mixer, fitted with whisk attachment still, and beat on medium speed until mixture cools, doubles in volume, and forms stiff peaks, about 10 minutes. Add powdered sugar if you want to add more substance/sweetness, but it shouldn't be needed.
4. To assemble cookie sandwiches: Pair up cookies according to size and shape (to make a more matching cookie). Fill piping bag with frosting and pipe filling onto one of the cookies from the pair - place other paired cookie on top to form a sandwich. Store in airtight container.
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