Mallowmores

In the northeastern United States, you can find Nabisco Mallomars in the cookie aisle on a seasonal basis, but they are so much more than a cookie. This nostalgic favorite is comprised of a circular graham cracker–like cookie topped with a thick marshmallow filling and covered with a crisp, dark chocolate shell. They are sort of a commercial s’more and have been produced since 1913. They have fierce devotees and similar confections can be found worldwide, sometimes with more of a shortbread base, sometimes differing in shape from the domed, squat American classic. They are called Whippets in Canada, Krembos in Israel, Flodebolle in Denmark, Tunnock’s teacakes in the United Kingdom, Zefir in Russian-speaking countries, Schokokuss in Germany, and Mallowpuffs in New Zealand. Now you can make them in your own kitchen. The graham cookie can be made a day or two ahead, as can the marshmallow, so take advantage of these do-ahead steps to make the whole recipe easier. I went with a square shape to eliminate waste—and as an homage to our campfire s’mores.

The physical beauty of these mallomars will depend on how cleanly and neatly you cut the graham crackers and the marshmallows, so take care during those steps.–Dede Wilson

LC Cheater Cheater Note

We confess that, in one of our less than finest moments, we’ve pondered whether we could cheat and pull this off with store-bought graham crackers and packaged jumbo marshmallows. We haven’t actually tried this, so we can’t really say. We’ve also, in more inspired moments, mulled over the potential ramifications of using a cookie base such as peanut butter or gingersnaps in place of graham crackers and cloaking the entire thing in dark, dark chocolate. We’ll report back if we try any of these, and we trust that you’ll do the same.

Special Equipment: Candy thermometer

Homemade Mallomars Recipe

  • Quick Glance
  • 1 H, 5 M
  • 1 H, 20 M
  • Makes 40 homemade mallowmars

Ingredients

  • For the marshmallows
  • Vegetable spray oil
  • 1/2 cup plus 1/3 cup room-temperature water
  • 2 tablespoons plus 1/2 teaspoon unflavored powdered gelatin
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 large egg whites, at room temperature
  • 1/8 teaspoon cream of tartar
  • 3/4 teaspoon vanilla extract
  • Cornstarch, for dusting
  • For the graham crackers
  • 1 cup plus 1 tablespoon all-purpose flour, , plus more for the work surface
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons (2 ounces) unsalted butter, at room temperature, cut into pieces
  • 1/4 cup plus 1 tablespoon firmly packed dark brown sugar
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • For the chocolate topping
  • 24 ounces semisweet chocolate, finely chopped, such as Ghirardelli (45%) or Valrhona Equitoriale (55%)

Directions

  • Make the marshmallows
  • 1. Coat a 13-by-9-inch pan with nonstick spray, line the bottom with parchment cut to fit, and then spray the parchment.
  • 2. Pour 1/2 cup of the water into a small bowl. Sprinkle the gelatin over the water and set aside for 5 minutes to soften.
  • 3. In a medium saucepan over medium heat, stir together the sugar, corn syrup, the remaining 1/3 cup water, and the salt to combine. Cook until the mixture registers 240°F on a candy thermometer. Remove from the heat and whisk in the softened gelatin until the sugar has dissolved. Cover the pan, turn off the burner, and leave the pan on the stove to keep it warm.
  • 4. In the bowl of a stand mixer with the wire whip attachment, whip the egg whites on low speed until frothy. Add the cream of tartar, turn the speed to medium-high, and whip until soft peaks form. Pour a thin, steady stream of the sugar syrup directly over the meringue with the mixer running. Do not pour any of the syrup on the whip or the sides of the bowl. Continue to whip the meringue until it is cool to the touch, which could take 5 minutes or more. Beat in the vanilla. The marshmallow mixture should be thick and glossy and form medium-firm peaks.
  • 5. Immediately spread the marshmallow in the prepared pan with an offset spatula, pressing the marshmallow mixture into the corners and smoothing the top. Lightly dust the top with a thin veneer of cornstarch. Let sit at room temperature for 6 hours or overnight.
  • 6. Sprinkle a piece of parchment with cornstarch. Run a thin, sharp, long knife between the edge of the marshmallow and the side of the pan and invert it onto the parchment. If the parchment from the pan sticks to the marshmallow, peel it off. Use the knife to cut the marshmallow into about forty 1 1/2-inch squares, which is 8 rows by 5 rows. Use the marshmallows immediately or toss them with a little cornstarch to prevent them sticking to one another and store in an airtight container at room temperature for up to 3 days before assembling the cookies.
  • Make the graham crackers
  • 7. Line 2 jelly-roll pans with parchment paper.
  • 8. Whisk together the flour, baking soda, and salt in a small bowl.
  • 9. In the bowl of a stand mixer fit with the flat paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add the sugar and honey and continue to beat until creamy, about 3 minutes more. Beat in the vanilla. Add the flour mixture in 2 additions, alternating with the milk and beginning and ending with the flour mixture. Beat until combined.
  • 10. Lightly flour the work surface. Roll the dough to a 1/4-inch thickness and cut out crackers in 1 1/2-inch squares. Transfer the crackers to the prepared pans, spacing them 1 inch apart. Gently gather together the extra dough and cut out as many crackers as possible. Refrigerate the pans of crackers.
  • 11. Preheat the oven to 350°F (175°C). Position the oven racks in the upper and lower thirds of the oven. While the oven preheats, make sure the marshmallows are ready to use. If they’ve been coated with cornstarch, shake them gently to remove any excess.
  • 12. Transfer the pans of graham crackers from the refrigerator to the oven and bake for 12 to 14 minutes, or until the crackers are dry to the touch but still have a tiny bit of spring to them. Do not bake until crisp. The crackers’ color will barely change. Place the pans on wire racks and immediately, while the crackers are still warm, place a marshmallow on top of each cracker. The heat of the cracker will cause the marshmallow to stick the cookie, which is essential for the following chocolate-dipping step. Cool completely on the pans set on racks.
  • Melt the chocolate and assemble the mallowmars
  • 13. Melt the chocolate in the top of a double boiler over simmering water or in a microwave. Scrape it into a deep bowl. Pick up 1 cracker at a time and plunge it, marshmallow side down, into the chocolate. You want the chocolate to completely cover the marshmallow as well as the sides of the cookie. Lift out of the chocolate and shake gently back and forth to encourage excess chocolate to drip off. Place the mallowmar, cookie side down, back on the pan and repeat with the remaining cookies. (An alternate method for dipping is to place the marshmallow-topped crackers on a wire rack set over a clean jelly-roll pan lined with aluminum foil. Pour the melted chocolate over the cookies, and help it stick to the sides with a few swipes of a small offset spatula. Any excess chocolate that drips down onto the pan can be reused.)
  • 14. Refrigerate the mallowmars briefly, just until the chocolate has set. Place the mallowmars in single layers on parchment paper, carefully stack them in an airtight container, and store at room temperature for up to 3 days. Alternatively, you can refrigerate the mallomars for up to 1 week. Bring to room temperature before serving.
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Comments
Comments
  1. gaze says:

    This recipe is absolutely amazing. The cookie base is delicious. I made the marshmallow filling with a vegetarian jel and the chocolate coating with a combination of valhorona and callebout dark chocolates. I also toasted coconut and made a non chocolate coconut coated version. my husband is a former brooklyn boy and the friends i made this for are great chefs….all of them agreed this took mallomars and sent them into the stratosphere…..the best ever!!!!

    • gigi says:

      @gaze: i have been looking everywhere for a vegetarian jel! where did you find it? what brand is it? i’d love to try making marshmallows again—tried it once with agar-agar and it was a disaster.

      • gaze says:

        hey gigi, the name of the brand is Natural Desserts. i used the unsweetened unflavored variety. it’s made by the nutra drink company in ridgewood, ny. the website is nutradrinkco.com. it was easy to use. enjoy!!

  2. nakedbeet says:

    Would this recipe work the same way if instead of making the warm graham adhere and melt the marshmallow, you placed the liquid marshmallow on top of the baked graham to set there instead? I’m also thinking of making both in a square form so the form would hold both in place?

    • The marshmallows aren’t going to hold their shape at first, so they have to be poured into a slab and allowed to set before cutting. You could line the bottom of the marshmallow pan with the crackers and pour the marshmallow mixture on top of them, but an easier way might be to press the crackers on top of the marshmallow mixture before it sets. Cutting the mallowmores, though, could be trickier than assembling the individual parts.

    • Trista Crossley, LC Recipe Tester says:

      The marshmallows aren’t going to hold their shape at first, so they have to be poured into a slab and allowed to set before cutting. You could line the bottom of the marshmallow pan with the crackers and pour the marshmallow mixture on top of them, but an easier way might be to press the crackers on top of the marshmallow mixture before it sets. Cutting the mallowmores, though, could be trickier than assembling the individual parts.

    • Leanne Abe, LC Recipe Tester says:

      You could also try spreading the marshmallow into a pan (to set and dry) and placing the already-cut crackers on top. This would make slicing the pieces easier. The trick would be having the pan size and cracker sizes matching up so you don’t end up with uneven spaces.

      If you wanted to be unconventional, you could pipe the “wet” marshmallow into each cracker as a dome, but then you won’t end up with a square shape overall.

      Bottom line, I don’t think what you’re describing will work as planned, but you’ve certainly got options!

    • Michelle Massey, LC Recipe Tester says:

      I agree with Trista. If you lined the pan with the crust, and then poured the marshmallow on top, it would stick. Because I haven’t actually made these, I don’t know how the crust would cut. (Is it prone to crumbling?) I’ve been making a lot of marshmallows lately, and I know that sometimes it’s hard to get a smooth, square edge when cutting. The added challenge of a cookie base might cancel out any shortcuts you might think you’re taking. Sometimes the long way around is actually faster!

  3. I’ve always been a little scared to make marshmallows, but I think this recipe might have just given me the added oomph I needed to get going! Thanks for sharing. They look gorgeous and yummy.

  4. This looks spectacular. The layers just draw you in. Thanks for sharing.

  5. Curt says:

    Awesome! I’ll have to try these! My daughter lives in England and always sends me the teacakes with the jelly in them!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      We’re standing by and waiting to hear what you think, Curt! (And by the way, I’d like to have someone in a foreign land sending me lovelies…am going to have to work on that!)

  6. Jamie says:

    Can you hear me oooohing and ahhhhing and mmmmming? Mallomars were always – and still are – my favorite sinful treat and these are just perfect! Perfect! Love!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Many thanks, Jamie! We’re always curious as to how to improve upon a recipe, but I can’t see how to improve upon perfect. I am, though, quite curious to hear more about this history you have with Mallomars…

  7. Oh my…this just came to me through a stumble. I notice you mentioned a curiosity about Mallomar experiences. Mine? It is the ONLY storebought cookie I eat. When I’ve had a long, bad, hard, no good very bad day the entire container just might be dinner. :)

  8. Jane Ridolfi says:

    these are so up my alley! have to make them for friday night!

    • Julie Dreyfoos, LC Production Manager says:

      These have been quite the hit around here, do let us know Jane how they turn out.

  9. Rae says:

    Thank you for a great recipe. I made them but added a thin layer of Carmel to hold the marshmallow and cookie base together. Yummy!

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Rae, I don’t know if a recipe has ever not improved when caramel was added. Swell idea. Thanks for letting us know…

  10. Joan says:

    Is there a substitute for the corn syrup (besides agave nectar)? What is its purpose in this (and other recipes)? I don’t remember using any corn syrup growing up in the late 50′s and early 60′s. Could a simple syrup be used instead?

    • Beth Price, LC Director of Recipe Testing says:

      Hi Joan,

      Corn syrup doesn’t crystallize when cold, so it’s often used in recipes for frostings and candies. I always have a bottle of Karo syrup lurking in my pantry, especially when it’s time to make pecan pies. Although I have never tried a substitute in this recipe, golden syrup can usually be substituted measure for measure for corn syrup. You could also try a simple syrup of 2 parts sugar to 1 part water. Please let us know how the recipe turns out if you decide to substitute.

  11. Joan says:

    I was thinking of those who can’t consume corn products or who really can’t/won’t consume high fructose corn syrup. This got me to thinking: what DID they do before corn syrup was available? I should think that the simple syrup might be too thin; but adding more sugar would make the finished product too sweet…Would adding 1/4 tsp. Cream of tartar and a dash of salt help with the crystallization? Would adding a little (1/4 tsp.) alcohol prevent the crystallization? Or would that really alter the taste (probably)…Thanks.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Joan, all good questions, and I’m going to have someone who’s better-versed in candymaking than I am respond to your queries. I just wanted to chime in and say I fully appreciate and share your concerns. You and I both know the corn syrup found at supermarkets is not nearly as evil as the stuff manufacturers sneak into food every chance they get, yet still, sometimes you just don’t want to partake, and I understand that.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Joan, I consulted with Adriana Pecunia, one of our recipe testers who’s well-versed in all things baking related, including corn syrup substitutes. She’s found that golden syrup, which is made from sugar and not corn, works just as well as corn syrup. She uses the same amount of golden syrup as corn syrup and has found it to be the perfect substitute in every instance, just as Beth suggests above.

      • Joan says:

        Renee, thank you so much for for taking the time to find a workable solution. To many, it would be simplier to say “just forget it!” or “just once won’t hurt”, but now I can make this recipe with fewer (shouldn’t haves) and apply the corn syrup substitute to other recipes. Thanks so much!

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          It’s my pleasure, Joan, although thanks really go Beth and Adriana. At any rate, your note made our day. We look forward to hearing how the golden syrup goes, both in this recipe and any others you try.

  12. shuna lydon says:

    these look unbearably delicious. but wait a second…how can there be no “graham flour,” whole wheat flour, etc., in your graham crackers? sounds fishy…

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Shuna, we were just as surprised as you when we first noted that the “graham cracker” was a misnomer and was really just “cracker.” And yet we left the recipe in this graham-less state, as the author had intended, simply because they still manage to acquire that trademark honeyed sweetness. Not saying they’re called the right thing. But they sure do taste right…

      • ruthie says:

        I was improvising a graham cracker crust one night late, without graham crackers. I made something similar, well without so many sweeteners, and added wheat bran to give it that graham-y goodness. As a tart crust, it was indistinguishable in flavor from the “real thing.”

        Wheat bran gives the right texture and some kinda nutty flavor, too, even without the whole wheat flour. I keep bran on hand to put in chocolate chip (and other) cookies because i can’t eat walnuts and this gives them a great flavor.

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