Marshmallow Snowballs

These Snowball marshmallows are a pure treat! A cookie base, home-made, melt in your mouth marshmallows. And they’re drizzled with chocolate and finished with coconut!

Author: Nick Makrides

4 from 4 votes

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Prep 10

Cook 20

Total 1

Course Dessert

Cuisine American

Servings

Calories 316 kcal

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

Instructions

Snowball Marshmallows

Lay out your cookies on a baking tray. Fit the end of a piping bag with a large round tip. It’s important to have these things ready BEFORE making the marshmallow mixture.
To a small bowl, add ½ 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 ½ 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 it’s 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 won’t stick.

Video

Notes

Storage

Snowball marshmallows can be stored in an airtight container for up to 5 days.

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 doesn’t 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

It’s 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 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 won’t stick.

Nutrition

Keyword Chocolate, christmas, Marshmallows

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