Go Back

Chocolate Marshmallow Domes

Delightful chocolate-coated marshmallow domes that evoke fond memories and warmth, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie base
  • 35 grams unsalted butter, melted Use unsalted so you can control the saltiness!
  • 50 grams sugar Sweetness is the key here!
  • 1/2 egg beaten egg Beat one egg and divide
  • 1/2 tsp vanilla extract It adds a warm, aromatic touch!
  • 80 grams all-purpose flour
  • 1/2 tsp baking powder A little lift goes a long way!
  • Pinch salt
For the meringue
  • 150 grams sugar
  • 60 ml water Helps create that perfect syrup!
  • 3 egg whites large eggs, room temperature Having them at room temperature helps them whip better!
  • Splash lemon juice Cuts through the sweetness and adds stability!
  • 1/2 tsp vanilla extract for the meringue
For coating
  • 1.5 lbs chocolate High-quality chocolate makes a world of difference!

Method
 

Preparation
  1. Preheat your oven to 365°F (185°C).
  2. In a mixing bowl, combine the melted butter, sugar, beaten egg, and vanilla extract.
  3. In another bowl, whisk together the flour, baking powder, and a pinch of salt.
  4. Slowly add the dry ingredients to the wet ones, mixing until it all comes together like a lovely dough.
Baking
  1. Roll out the dough to about 1/8 inch thick and cut out circles using a cookie cutter.
  2. Place them on a lined baking sheet and bake for 8-10 minutes until golden and fragrant.
Meringue preparation
  1. Let the cookies cool completely after baking.
  2. In a saucepan, combine the sugar and water.
  3. Beat the egg whites with a splash of lemon juice until they reach a foamy stage.
  4. Heat the sugar mixture until it reaches 230°F-235°F.
  5. Gradually pour the hot syrup into the egg whites while mixing until you achieve stiff peaks.
Assembly
  1. Carefully pipe the meringue onto the cooled cookies.
  2. Allow them to dry for an hour.
Chocolate tempering
  1. Melt two-thirds of your chocolate over a double boiler.
  2. Add seed chocolate until the mixture cools to around 86°F-87°F.
Coating and setting
  1. Dip your meringue domes into the tempered chocolate, then let them set at room temperature.

Notes

Make the cookie dough and meringue a day ahead for even better flavor. Ensure that your mixing bowl is free from grease or fat when whipping egg whites. Consider adding cocoa powder to the dough for a richer chocolate flavor.