Homemade Mallomars

food52.com

Chroi23

Makes approximately 4 dozen

3 packets unflavored gelatin

1 cup cold water, divided in half

1 ½ cups granulated sugar

1 cup brown rice syrup or light corn syrup

¼ teaspoon salt

1 teaspoon vanilla extract

¼ cup confectioners sugar

¼ cup cornstarch

Combine the gelatin and half the water in the bowl of a stand mixer.

In a small, heavy bottom saucepan combine the granulated sugar, syrup, salt, and remaining 1/2 cup of water. Cover and let cook over medium high heat for around 4 minutes. Uncover and continue to cook for another 6 to 7minutes, or until the mixture begins to vigorously bubble and rise in the pan. (If you have a candy thermometer, clip it to the side when you uncover the pan and cook the mixture to 240° F.) Immediately remove from heat. In a small, heavy bottom saucepan combine the granulated sugar, syrup, salt, and remaining ½ cup of water. Cover and let cook over medium high heat for around 4 minutes. Uncover and continue to cook for another 6 to 7minutes, or until the mixture begins to vigorously bubble and rise in the pan. (If you have a candy thermometer, clip it to the side when you uncover the pan and cook the mixture to 240° F.) Immediately remove from heat.

Attach the whisk attachment to your mixer and turn on low speed. Slowly pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once you’ve added all the syrup, increase the speed to high and whip until the mixture is lukewarm, approximately 12 to 15 minutes. (If you haven’t cooked the sugar to exactly 240° F this may take a few minutes longer. You can tell that it’s cool enough of the fluff doesn’t easily slip away from the whisk when the mixer head is lifted.) Add the vanilla extract in the last minute of whipping. Attach the whisk attachment to your mixer and turn on low speed. Slowly pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once you’ve added all the syrup, increase the speed to high and whip until the mixture is lukewarm, approximately 12 to 15 minutes. (If you haven’t cooked the sugar to exactly 240° F this may take a few minutes longer. You can tell that it’s cool enough of the fluff doesn’t easily slip away from the whisk when the mixer head is lifted.) Add the vanilla extract in the last minute of whipping.

Note: Ingredients may have been altered from the original.

Directions at food52.com

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