White Chocolate And Passionfruit Marshmallow Cookies

  1. For the passionfruit marshmallows, grease two 12-cup (1 1/2 tbsp capacity) shallow round-bottomed tart (patty) pans. Stir the passionfruit, 1/4 cup of the sugar and 1/3 cup hot water in a small saucepan on low heat, until the sugar dissolves. Combine the gelatin and 2 tbsp cold water in small bowl. Pour the gelatin mixture into the hot sugar syrup and cook, stirring, until the gelatin dissolves. Pour the mixture into a medium heatproof bowl and cool to room temperature. Add a little food color then beat with an electric mixer, on high speed, for about 8 mins or until the mixture is thick and holds its shape. Working quickly, spoon the mixture into the tart pans, smoothing the tops. Let stand at room temperature for about 1 hour or until firm. Slide the marshmallows out of the tart pans.
  2. Meanwhile, beat the butter, remaining 3/4 cup sugar, egg and vanilla extract in a large bowl with an electric mixer until combined. Stir in the sifted flour and custard powder. Roll the dough between sheets of parchment paper until 1/8 inch thick and place on a tray. Refrigerate for 30 mins.
  3. Preheat the oven to 350u0b0F. Line 2 baking pans with parchment paper.
  4. Using a 2-inch round cutter, cut 24 rounds from the dough. Place the rounds, about 2 inches apart, on the prepared pans.
  5. Bake for about 12 mins. Cool in pan 2 mins. Remove from pan; cool completely on wire rack.
  6. Working quickly, spread 1/2 tsp of the melted chocolate onto the center of each cookie, then immediately top with marshmallow, flat-side down. Place the cookies on a wire rack over a parchment paper-lined tray. Pipe or drizzle with the remaining chocolate. Let stand at room temperature until set.

unsalted butter, sugar, egg, vanilla, flour, custard powder, white chocolate, passionfruit pulp, gelatine

Taken from recipes-plus.com/api/v2.0/recipes/33954 (may not work)

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