Recipes

Teddy Bear Lemon Marshmallow Cookie Sandwich

Teddy Bear Marshmallow Cookie Sandwich - Bruno Albouze - THE REAL DEAL

Teddy Bear Lemon Marshmallow Cookie Sandwich Recipe
Makes ≈ 26 Cookies / 13 Sandwiches. Note that the number of cookies will depend on the size of the cookie cutter. Other shapes can be made such as bunnies for Easter, gingerbread man for Christmas and dipped in chocolate…

Pâte Sablée / Pastry Crust Recipe
140g butter, softened
A pinch of salt
90g powdered sugar, sifted
1 egg (50g), at room temp
1/4 tsp (1.5ml) vanilla paste or bean
0.9 cup (130g) all-purpose flour
3 Tbsp (30g) almond meal.

Cream butter and salt and add sugar and beat until smooth. Add the egg and vanilla and beat until homogenized. Add flour and almond meal and mix to combined. Wrap up and chill completely. Pastry can be made a day ahead. On a floured work surface, work the chilled pastry to soften and becomes pliable. Roll out into a 0.12 inch (3mm) thick sheet. Keep dough cool especially during warm days. Cut into desired shapes. Chill pastry leftovers and make more cookies until done. Lay cookies on tray lined with silicon mat or parchment and freeze. At that point, frozen cookies can be stored in freezer bags for later use. Bake frozen in a preheated 375ºF (190ºC) oven for about 12 minutes or until barely golden brown. Let cool.

Marshmallow Filling
4 ea. (120g) egg whites, at room temp
1/4 tsp cream of tartar or a few drops of lemon juice. (It stabilizes the meringue).
Syrup
2 Tbsp (30ml) water
1 cup (200g) granulated sugar
1 Tbsp (20g) corn syrup or glucose.
8 grams gelatin sheets, softened in cold water and drained4 lemon zests. (A couple of drops of lemon extract can be added too).

Soak gelatin sheets in cold water. Once softened, drain and set aside. In a stand mixer fiited with the whisk attachment, beat egg whites and cream of tartar on medium speed for 5 minutes or more. Meanwhile, in a small saucepan bring to boil: water, sugar and corn syrup. Cover and let cook for 5 min on medium heat. Remove the lid and continue to cook syrup until it reaches 250ºF (120ºC). Remove from the heat and throw in the softened gelatin into the hot syrup. Carefully, pour hot syrup into the foamy egg whites. Increase the speed to high and beat until cool; about 10 minutes. Add lemon zests.

Cookie Assembly
Flip half of the baked cookies (face side down) and pipe out the marshmallow filling following the shape of the animal. Cover with the second cookie to stick (face side up). Refrigerate cookies overnigtht before eating. Leftover filling can be saved and spread in a small baking tray lined and cover in contact with a greased plastic wrap. Chill completely. Once chilled, the set marshmallow filling can be cut out into desired shapes. However, it cannot be piped out anymore.
Teddy bear marshmallow cookies can be refrigerated for up to a week. Avoid freezer.

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