Chocolate Marshmallow Teacakes make a decadent and delicious dessert for afternoon tea. Chocolate Marshmallow Teacakes pictured with Mini Victoria Sponge Cakes.
Chocolate Marshmallow Teacakes
Serves: 36
Ingredients
- 1 cup granulated sugar
- ½ cup water
- 4 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- 1 (5-ounce) package gluten-free toasted coconut cookies*
- 3 (10-ounce) packages dark chocolate melting wafers†
Instructions
- Line a rimmed baking sheet with wax paper.
- In a small saucepan, combine sugar and water. Cook over high heat until syrup reaches 240° on a candy thermometer, brushing down sides of saucepan as necessary with a pastry brush dipped in water. Immediately remove pan from heat.
- Meanwhile, in a large mixing bowl, combine egg whites and cream of tartar. Beat at high speed with a mixer until soft peaks form, approximately 2 minutes. With the mixer running at medium speed, carefully and very slowly add hot syrup. Increase speed to high and beat until desired stiffness, approximately 2 to 3 minutes. (Bottom of the mixer bowl should feel cool to the touch.)
- Transfer meringue to a large piping bag fitted with a very large star tip (Ateco #848). Pipe a large rosette atop each cookie.
- In a heatproof bowl, melt chocolate wafers according to package directions. Dip marshmallow top of teacakes into melted chocolate, allowing excess chocolate to drip back into bowl. Place teacakes on prepared baking sheet, and let dry at room temperature.
- Serve immediately, or store teacakes at room temperature in an airtight container for up to a day.
Notes
We used Salem Gluten-Free Toasted Coconut Moravian Cookies and Ghirardelli Dark Melting Wafers, but any thin, crisp wafer-style cookie may be used.
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