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Ebony Carrot Glazed Marshmallow Cookies

How delicious these cookies are, we are so in love!!! These Ebony Carrot Glazed Marshmallow Cookies are a batch made-in-heaven. It's a heavenly combination of shortbread cookies, marshmallows, and chocolate glaze! Let's take a bite and taste the crunchy shortbread cookie following a soft, melt-in-your-mouth marshmallow layer—It's heavenly! Make it even more fun and elevate the table with Suncore Foods® Ebony Carrot Supercolor Powder to color it this gorgeous, warm purple hue. Life is short, eat more cookies!

Ingredients

Marshmallows
4 egg whites
3 tbsp sugar
3 oz water
6.3 oz sugar
4.2 oz corn syrup

Shortbread Caookies:
5 oz unsalted butter
2 oz powdered sugar
7 oz all-purpose flour
A pinch of Suncore Foods® Rose Salt
1/4 tsp vanilla extract

For Glazing:
2.7 oz white chocolate
1.5 oz cocoa butter
2-3 tbsp Suncore Foods® Ebony Carrot Supercolor Powder

Directions

 

1. In a bowl of mixer cream together room temperature butter, powdered sugar, salt and vanilla extract. Add flour and mix until combined. Place the dough between 2 sheets of parchment paper and roll out to 1/4 inch thick disc. Place to the freezer for half an hour. Preheat the oven to 350F. Remove chilled dough from the freezer and cut out rounds using cookie cutter. Place shortbread cookies on a baking sheet lined with parchment paper. Bake for 15 minutes.

2. Beat the egg white until bubbly, add 3 tbs sugar. Whip until stiff peak. In a pot bring to a boil water, corn syrup and the remaining sugar. Once sugar mixture reaches 240F slowly pour it into the meringue. Whip until fully incorporated. Transfer into piping bag with a round tip. Pipe onto the shortbread cookies. Let it set for an hour.

3. Microwave white chocolate and cocoa butter until melted. Mix every 10-15 seconds. Add 2-3 tbsp Suncore Foods® Ebony Carrot Supercolor Powder to the chocolate. Dip set marshmallows into chocolate. Drizzle with the crumbs from one shattered shortbread cookie.


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