How to Make Mallomars at Home: A Step-by-Step Guide

Mallomars, those iconic chocolate-covered marshmallow cookies, evoke a sense of nostalgia for many. A perfect combination of textures and flavors – a fluffy marshmallow center on a graham cracker base, all enrobed in a smooth chocolate coating – they’re simply irresistible. While finding them in stores can be tricky outside of certain seasons, why wait? With this guide, you’ll discover How To Make Mallomars at home, surprising your family and friends with this classic treat.

Gather Your Ingredients

Here’s everything you need to recreate these delicious cookies:

For the Graham Cracker Base:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

For the Marshmallow Filling:

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

For the Chocolate Coating:

• 12 ounces good quality semisweet chocolate, chopped
• 1 tablespoon vegetable shortening

Homemade Mallomars

Essential Equipment

Before we begin, gather these tools for a smooth baking experience:

• Baking sheet
• Parchment paper
• Medium saucepan
• Candy thermometer
• Stand mixer or electric hand mixer
• Rubber spatula
• Piping bag with a large round tip (optional)
• Wire rack

Let’s Make Mallomars!

Now for the fun part – bringing it all together:

Prepare the Graham Cracker Base:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and salt.
3. Pour in the melted butter and mix until the crumbs are evenly moistened.
4. Press the mixture into an even layer on the prepared baking sheet.
5. Bake for 8-10 minutes, or until lightly golden brown. Let cool completely.

Whip Up the Marshmallow Filling:

1. In a medium saucepan, combine the sugar, corn syrup, and water. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Once the sugar is dissolved, clip a candy thermometer to the side of the pan. Continue cooking, without stirring, until the mixture reaches 240°F (115°C), or the soft-ball stage.
3. While the sugar syrup cooks, beat the egg whites and cream of tartar in the bowl of a stand mixer (or using an electric hand mixer) on medium speed until stiff peaks form.
4. With the mixer running on low speed, gradually pour the hot sugar syrup into the egg whites, pouring down the side of the bowl to avoid splattering.
5. Increase the speed to high and beat until the marshmallow mixture is glossy and thick, about 5-7 minutes.
6. Stir in the vanilla extract.

Assemble Your Mallomars:

1. If the graham cracker base has shrunk slightly during baking, use a sharp knife to trim the edges, creating a neat rectangle.
2. Transfer the marshmallow mixture to a piping bag fitted with a large round tip (or use a spoon). Pipe or spread the marshmallow evenly over the cooled graham cracker base.
3. Let the marshmallow set for at least 2 hours, or until firm.

Coating Mallomars in Chocolate

The Chocolate Finish:

1. In a heatproof bowl set over a pot of simmering water (or use a double boiler), melt the chocolate and shortening, stirring until smooth.
2. Carefully cut the marshmallow-topped graham cracker base into squares.
3. Dip each square into the melted chocolate, using a fork to coat it completely.
4. Place the coated Mallomars on a wire rack set over a baking sheet lined with parchment paper.
5. Let the chocolate set completely at room temperature or in the refrigerator for about 30 minutes.

Expert Tips & FAQs

• Why is my marshmallow mixture runny? It’s crucial to cook the sugar syrup to the correct temperature (240°F/115°C). Use a candy thermometer for accuracy. If the mixture is still runny, continue beating it for a few more minutes.
• Can I use different types of chocolate? Absolutely! Milk chocolate or dark chocolate work well too. Adjust the amount of shortening accordingly – less for milk chocolate, more for dark chocolate.
• How should I store homemade Mallomars? Keep them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

A Sweet Reward Awaits

Congratulations! You’ve just mastered the art of making homemade Mallomars. The combination of a crunchy graham cracker base, fluffy marshmallow, and rich chocolate is truly delightful. So gather your loved ones, share your creations, and enjoy the sweet reward of your baking adventure!