Snowball Marshmallows
These gorgeous snowball marshmallows cookies are a soft and delicious holiday treat! They start with a cookie base (any cookie you like), then theyโre topped with a homemade marshmallow, which, unlike store-bought marshmallows is almost mouse-like in texture and not chewy. Theyโre drizzled with a thin coating of dark chocolate and sprinkled with coconut. So easy to make and they make a great edible gift for the holiday season!
Nick’s favorite thingโฆ
Whatโs not to love! If youโve never had homemade marshmallows before, hereโs your chance. Theyโre so soft and melt in your mouth and taste so yum! Plus putting them on top of your favorite cookie is a no brainer.
What do snowball marshmallows taste like?
I used gingersnap cookies just to give these a bit of a festive flavor. The marshmallow on top is a melt in your mouth experience. Itโs not overly sweet either. The chocolate coating is thin, has a slightly coconut flavor from the coconut oil which pleasantly compliments the coconut sprinkled on top!
What are the ingredients I need for snowball marshmallows?
Glucose syrup – similar to corn syrup, this helps prevent the syrup from crystalizing.
Caster sugar – also known as superfine sugar
Powdered gelatin – this helps give the marshmallow itโs structure.
Gingersnap cookies – or any cookie you like.
Dark chocolate – I used nestle cooking buttons.
Coconut oil – this adds flavor to the chocolate coating.
Desiccated coconut – you could use shredded if you wish. Make sure itโs unsweetened.
Letโs go through each step.
Snowball Marshmallows
- Lay out your cookies on a baking tray.
- Fit the end of a piping bag with a large round tip. Itโs important to have these things ready BEFORE making the marshmallow mixture.
- To a small bowl, add ยฝ cup of cold water and the powdered gelatine and mix using a fork. Set aside to bloom for 5 minutes.
- To a large saucepan, add the sugar, remaining 1/2 cup of water and glucose syrup.
- Bring to a gentle boil.
- Brush the sides of the pan using a pastry brush dipped in water to brush away the sugar crystals that form.
- Alternatively, you can place the lid on top of the pot for 2 minutes. That will take care of the sugar crystals.
- The syrup should reach 118C / 245F. Once it reaches that temperature, take if off the heat.
- Add the bloomed gelatine mixture to the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use an electric hand mixer.
- Begin mixing on medium speed while pouring the syrup into it in a slow and steady stream.
- Once all the syrup is in there, turn it up to high speed and allow to mix until it doubles in size and looks thick and glossy like a meringue.
- Add the marshmallow to the piping bag and pipe tall blobs of the mixture on top of each cookie. If your meringue spreads too much itโs still too warm and will need a little time to cool to reach the consistency shown in the video where it can hold the shape you piped. Once piped, set them aside to set for 20 minutes.
Chocolate
- To melt the chocolate, add to a heatproof bowl and microwave for 20 seconds at a time, stirring each time
- Until melted and smooth. Alternatively, you can do this on the stove over a double boiler.
- Allow the chocolate to cool slightly before pouring on the marshmallow. I would recommend pouring on 3-4 marshmallows and
- Sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut wonโt stick.
My Top Tips!
Syrup
- When making the syrup, use a brush dipped in water to brush away any sugar crystals that form. This will help prevent the syrup from crystalizing. Alternatively, you can put the lid on top and let it gently simmer for 2 minutes.
Chocolate
- Gently melt the chocolate in the microwave for 30 seconds at a time, stirring each time so that it doesnโt burn. Gently melting it will ensure it sets with a crisp break and comes out shiny. This is called tempering chocolate. Alternatively, you can melt it on the stove over a double boiler.
Marshmallow
- Itโs important to have everything measured out BEFORE making the marshmallow. You need to have your cookies laid out on your baking tray and your piping bag fitted with the piping tip as well. As soon as the marshmallow is done, it will begin to set quickly and re-whipping it will cause it to deflate and not be fluffy. So have everything ready beforehand!
Assembly
- Allow the chocolate to cool slightly before pouring on the marshmallow.
- I would recommend pouring on 3-4 marshmallows and sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut wonโt stick.
Gave this a go? Donโt forget to rate the recipe andย leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Other Recipes You Might Like!
- Christmas Tree Gingerbread Cupcakes
- Christmas Day Pav Cupcakes
- Strawberry Pavlova
- Gingerbread Tiramisu Cupcakes
- Gingerbread Cookies And Cream Cupcakes
- Happy Holigay Cupcakes
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Marshmallow Snowballs
Serves 15
Ingredients
Snowball Marshmallows
- 2 cups / 420 g caster sugar
- 1/4 cup / 60 ml glucose syrup
- 1 cup / 250 ml water, divided
- 7 tsp powdered gelatin
- 15 gingersnap cookies (or any cookies)
- 2 1/2 cups / 500 g dark chocolate
- 1 tbsp / 15 ml coconut oil
- 1/2 cup / 50 g desiccated coconut
Learn How To Make it! [VIDEO]
Instructions
Snowball Marshmallows
- Lay out your cookies on a baking tray. Fit the end of a piping bag with a large round tip. Itโs important to have these things ready BEFORE making the marshmallow mixture.
- To a small bowl, add ยฝ cup of cold water and the powdered gelatine and mix using a fork. Set aside to bloom for 5 minutes.
- To a large saucepan, add the sugar, remaining ยฝ cup of water and glucose syrup. Bring to a gentle boil. Brush the sides of the pan using a pastry brush dipped in water to brush away the sugar crystals that form. Alternatively, you can place the lid on top of the pot for 2 minutes.That will take care of the sugar crystals. The syrup should reach 118C / 245F. Once it reaches that temperature, take if off the heat.
- Add the bloomed gelatine mixture to the bowl of a stand mixer fitted with a whisk attachment. Alternatively, you can use an electric hand mixer. Begin mixing on medium speed while pouring the syrup into it in a slow and steady stream. Once all the syrup is in there, turn it up to high speed and allow to mix until it doubles in size and looks thick and glossy like a meringue.
- Add the marshmallow to the piping bag and pipe tall blobs of the mixture on top of each cookie. If your meringue spreads too much itโs still too warm and will need a little time to cool to reach the consistency shown in the video where it can hold the shape you piped. Once piped, set them aside to set.
Chocolate Coating
- To melt the chocolate, add to a heatproof bowl and microwave for 20 seconds at a time, stirring each time until melted and smooth.Alternatively, you can do this on the stove over a double boiler.
- Allow the chocolate to cool slightly before pouring on the marshmallow. I would recommend pouring on 3-4 marshmallows and sprinkling with coconut before pouring the rest. Otherwise, the chocolate will set and the coconut wonโt stick.
6 comments
Hi! I’m really excited to try this but I’m having a hard time finding glucose syrup. Would corn syrup be a comparable substitute? Would there be additional changes needed to use corn syrup? Thanks!
Hi Cesca! You can use the same amount of corn syrup ๐ N x
Hey! ๐ I would SO love to make these but I’m vegetarian, so of course can’t eat them due to the Gelatine. My question is, have you tried to make these with vegetarian gelatine, and if so, how did they turn out? Many thanks…Love, love, LOVE The Scran Line, you & your recipes!
Hi Claire! Thanks for your question. Unfortunately I haven’t tried these with vegetarian gelatin. If you do give it a go, please let me know! N x
OK I just made these! First off, I have created the stickiest substance known to man, and I have gotten it everywhere! BUT these are 1000000% delicious, whole family approved despite being a little rustic in appearance… I actually used arnotts raspberry shortcake biscuits for a wagon wheel/ royal vibe…. will definitely make again with all sorts of combos, maybe lemon tops with white chocolate, or mint slice and add peppermint and green to the marshmallow…
Thankyou for sharing your recipe! ๐๐
How amazing, glad you loved them Sarah! N x