For Christmas, Mom and Dad spoiled me, like they always do! And I got one of these babies:
Oh yeah!! You gentlemen will probably not get too excited about my gift, but I was, when I unwrapped it! I’ve wanted to have one of those for years, but they are quite expensive, and not something I neeeeeeded, so I was waiting for the good timing to buy one.
Now it’s mine!
I was eager to try it, and my brother’s boyfriend dared me to make whippets for our New Year’s Eve party. I didn’t say anything, but of course, it was a case of “Challenge accepted!”
Now, this is not about whippets as the dog bread. No, I am not bold enough to think I can make dogs… Then again, I do make pretty fancy hot dogs, but that’s another story.
No whippets are cookies covered with marshmellow and chocolate. They are very popular here, in Canada, but I wonder if they are too, outside of our borders… Anyway, this is what they look like,
I discovered, a little too late, that my cookies were too big. Dang! I wasn’t going to try to make giant whippets, so I used a cheese grater, and made 35 smaller cookies.
Then I used my new toy to make my first batch of marshmellow and put it on the cookies…
I’ve let my almost-whippets rest on the balcony (The upside of having freezing weather… no need to play Tetris in the fridge, when you just need something to cool quickly) for twenty minutes, before taking them back inside, and giving them a warm hot chocolate bath!
Et voilà!! Look at how shiny my little whippets are!! Woot woot!
I have to say… I’m not really into sweets, but I am pretty proud of my first attempt at this! Don’t worry, I don’t intend on starting a new “recipe” series in The Cove, but I was just so happy with the result of my evening in the kitchen, I just had to share it!
As per special request, here’s the recipe to make these whippets (or Mallomars, as E pointed out)… I had to translate my recipe, don’t hesitate to tell if some details sound weird 😉 My cooking vocabulary is not particularly rich… Mouahahaha
Preparation: 45 minutes
Cooking : 7 minutes
Rest (for the cookies): 1 hour
Rest (for you): As much as your schedule allows you!
- 14g of unflavored gelatine.
- 160 ml (2/3 cup) of unsweetened applesauce
- 160 ml (2/3 cup) of maple syrup
- 10 ml (2 tea spoons) of pure vanilla extract
- 35 round shortbread (I think) cookies
- 750 ml (3 cups / 500g / 18 oz – your pick) of dark chocolate (70%) in pieces
- 10 ml (2 tea spoons) of canola oil.
Off the stove, spread the gelatine on the applesauce in a pan. Mix well and let to rest for 2 minutes (I know, this is the looong part! You might consider bringing a crosswords book to the kitchen, to entertain yourself)
Mix in the maple syrup and the vanilla extract and bring to boil while stirring. As soon as the mix starts boiling, pour into the stand mixer.
Whip at medium speed until the mix gets a little thicker (to avoid redecorating the whole kitchen!), then increase the speed and mix at max speed for about 10-15 minutes (or until the marshmallow makes those pointy things when you play with it… but I mean, don’t really play with it, ok? I wouldn’t want you to ruin your whippets just for a couple of minutes of fun!)
While you are waiting for the marshmallow to be all firm and pointy, (now, why does that sound dirty??) you can go back to your crosswords, but I’d personally recommend using the 10-15 minutes to put baking paper in a baking tray (or 2… most likely 2), and prepare your cookies. Now, I used plastic wrap instead of baking paper, and it didn’t ruin the recipe at all (I know, I’m such a daredevil!) I am guessing you could use any kind of support for the cookies, but if you want to be safe, follow the recipe!
Put the marshmallow in a large plastic bag. (I used a Ziploc one) That’s the cheap way to do it… If you have one, you may very well use a pastry bag! If, like me, you don’t, just use the Ziploc, and cut one of the corners of the bag! (approx. 1cm)
Garnish your cookies (see picture in the first part of this blog) and then let them rest in the fridge for about half an hour.
Melt the dark chocolate in the microwave. (the original recipe mentions to use a microwave-safe bowl… But I trust you Lovelies to be wise enough not to use anything metallic!) Again, I disagree with the recipe; it says to heat the chocolate for one and a half minute, and to stir every 30 seconds. It took me two and a half minutes to get melted chocolate. I don’t want to blame my microwave, we’ll just say that maybe my chocolate was a bit too cold. So, I’d recommend heating 30 seconds by 30 seconds, stirring in between, and using your judgement to know when the chocolate is in fact melted!
Pfewwww! Right? Now is time to add your canola oil to the chocolate.
Dip every whippet in the chocolate, holding it by the cookie part (you can try to hold them by the marshmallow side, but I can’t guarantee they’ll look as good in the end) and let the extra chocolate drip. Once all the cookies are covered with chocolate, refrigerate them once again for at least 30 minutes.