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Marshmallows
INGREDIENTS
1 cup cornstarch, divided
2 cups sugar
2 cups light corn syrup
1 cup water, divided
3 tablespoons gelatin
5 large egg whites
2 tablespoons vanilla
1 teaspoon butter extract
METHOD
1 Sift 1/2 the cornstarch onto a cookie sheet with raised edges. Set aside.
2 In a small saucepan, combine sugar, corn syrup and 1/4 cup of water.
Set aside.
3 In bowl of stand mixer, dissolve gelatin into 3/4 cup water.
4 Bring saucepan with sugar mixture to a boil. Over medium-high heat,
bring sugar mixture to 238° while watching candy thermometer. This is
soft ball candy stage.
5 Add the hot syrup to the gelatin mixture. Stir to dissolve blooming gelatin.
6 Place whisk on stand mixer and beat mixture on high. Add egg
whites. Beat until thick and fluffy, about 7 minutes on high. Add vanilla
and butter extracts.
7 Spread mixture onto cornstarch-lined cookie sheet. Evenly sift
remaining 1/2 cup of cornstarch on top. Let cool for 1-2 hours
8 While coating knife with cornstarch, cut into squares and store in an
airtight container. Marshmallows will keep for up to 3 weeks.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef
Linzer Cookies
Makes 2 dozen cookies.
INGREDIENTS
1 1/2 cups hazelnuts
2 sticks butter
2/3 cup sugar
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 cup jam
powdered sugar, for dusting
METHOD
1 Preheat oven to 350°.
2 Spread the nuts onto a cookie sheet and place in oven for 3 to 5
minutes, until you can smell the rich nut flavor. Let cool; then chop
well with a food processor.
3 In the bowl of the stand mixer with flat beater attached, cream butter
and sugar together until fluffy. Add egg, salt and vanilla.
4 In a separate bowl, sift together the flour and baking powder.
5 Add cooled chopped nuts and flour mixture to the mixer and beat
until a dough ball forms. (Less than a minute on speed 2.)
6 Form a large dough ball; wrap with plastic wrap. Refrigerate at least
2 to 3 hours.
7 When ready to bake, preheat oven to 325°.
8 Remove dough from refrigerator. Cut into two equal pieces. Roll out
one of the pieces of dough by placing it between two slices of
parchment paper. Roll until about 1/8-inch thick. Repeat with other
dough half.
9 Slowly pull off the top piece of parchment paper only. Using a 2-inch biscuit
cutter or a linzer cookie cutter, cut out cookies, removing the extra dough.
Keep cookies on the bottom piece of parchment paper for baking.
10 Repeat with the other rolled dough. These will be the top cookies, so
you need to cut out the center with a small round cutter. (HINT: The
top of a vanilla extract bottle is the perfect size.)
11 Keep cookies on parchment paper; place on cookie sheet. Bake 20
to 25 minutes.
12 When cookies are cool, spread or pipe jam onto bottoms. (Try these
with a variety of jams or preserves to make a colorful platter.) Top with
cookie that has the cutout, and dust with powdered sugar.
Recipe courtesy Marian Getz, Wolfgang Puck Grand Caf Pastry Chef