Ebony Carrot Glazed Marshmallow Cookies
How delicious these cookies are, we are so in love!!! These Ebony Carrot Glazed Marshmallow Cookies are a batch made-in-heaven. It's a heavenly combination of shortbread cookies, marshmallows, and chocolate glaze! Let's take a bite and taste the crunchy shortbread cookie following a soft, melt-in-your-mouth marshmallow layer—It's heavenly! Make it even more fun and elevate the table with Suncore Foods® Ebony Carrot Powder to color it this gorgeous, warm purple hue. Life is short, eat more cookies!
Ingredients
Marshmallows:
4 egg whites
3 tbsp sugar
3 oz water
6.3 oz sugar
4.2 oz corn syrup
Shortbread Cookies:
5 oz unsalted butter
2 oz powdered sugar
7 oz all-purpose flour
A pinch of salt
1/4 tsp vanilla extract
Ebony White Chocolate Glaze:
2.7 oz white chocolate
1.5 oz cocoa butter
2-3 tbsp Suncore Foods® Ebony Carrot Powder
Directions
1. In a bowl of mixer cream together room temperature butter, powdered sugar, salt and vanilla extract. Add flour and mix until combined. Place the dough between 2 sheets of parchment paper and roll out to 1/4 inch thick disc. Place to the freezer for half an hour. Preheat the oven to 350 F. Remove chilled dough from the freezer and cut out rounds using cookie cutter. Place shortbread cookies on a baking sheet lined with parchment paper. Bake for 15 minutes.
2. Beat the egg white until bubbly, add 3 tbsp sugar. Whip until stiff peak. In a pot bring to a boil water, corn syrup and the remaining sugar. Once sugar mixture reaches 240 F slowly pour it into the meringue. Whip until fully incorporated. Transfer into piping bag with a round tip. Pipe onto the shortbread cookies. Let it set for an hour.
3. Microwave white chocolate and cocoa butter until melted. Mix every 10-15 seconds. Add 2-3 tbsp Suncore Foods® Ebony Carrot Powder to the chocolate. Dip set marshmallows into chocolate. Drizzle with the crumbs from one shattered shortbread cookie.