Over the previous few months, as I’ve been considering of Swedish recipes to develop, one particular cookie stored coming to thoughts: “mums-mums” or “grädbullar”, straight translated into my phrases as marshmallow fluff cookies or cream balls. Think about a fluffy marshmallow filling piped onto a skinny wafer biscuit, then dipped in chocolate and coated in unsweetened coconut. I’ve been toying with the thought of constructing them for some time now, however have hesitated as a result of I wasn’t certain find out how to replicate the marshmallow’s texture precisely the best way I bear in mind it.
I’ve made each marshmallows and fluff earlier than, however I wished the consistency to be gentle and cloud-like, however nonetheless steady sufficient to carry its form. Oftentimes, marshmallows may be chewy with a slight chunk, and fluff has much less construction and melts away in your mouth rapidly. Due to the numerous completely different elements and the way exact the recipe is, I used to be nervous they’d be too sophisticated for folks to need to make at residence. So, after I determined to maneuver ahead with them, my predominant purpose was to simplify the recipe and make it really feel much less intimidating. With that being mentioned, I strongly consider that our viewers enjoys a problem and a baking mission ever so typically.
In the event you haven’t already heard me discuss this a thousand occasions, in Sweden, we get pleasure from fika–every day snack breaks round 11 a.m. and three p.m. the place folks collect with coworkers, mates, or household (or when you’re having a bit work-from-home day like myself, there’s nothing flawed with having fika alone). Rising up, my grandma would typically carry residence a field of those cookies, that are concerning the measurement of a tennis ball however formed like a cone. Generally we’d share, however as children, we normally acquired our personal. They weren’t at all times my favourite (I normally went for the extremely fluffy, candy cardamom buns or piece of cake), however I liked how enjoyable they had been to eat. They’re additionally obtainable in a smaller measurement at scoop outlets round Scandinavia, the place the suitable ice cream order can be a scoop or two of ice cream, whipped cream, strawberry jam, and a cream ball. Indulgent, sure, however price it when you get an opportunity? 100 and two p.c.
As a result of wafer cookies may be onerous to search out (and since they’re a ache to make), I made a easy Swedish gingerbread cookie as the bottom, which labored nice from the beginning. At first, the marshmallow was too gentle, then the second batch used an excessive amount of gelatin which made the feel too agency. After tweaking it—decreasing gelatin and adjusting corn syrup—I achieved a consistency I used to be pleased with: gentle, fluffy, and steady.
Dipping the cookies in chocolate introduced one other problem. Tempering chocolate may be difficult and time-consuming, so I skipped that step. To create a skinny, even chocolate later, I thinned the melted chocolate with a tablespoon or two of impartial oil. Coconut oil works too, however I favor the previous for its lack of taste. As soon as dipped, I positioned the cookies within the fridge for 20 minutes to assist the chocolate set. I do that to assist the chocolate set rapidly, however don’t fear, it nonetheless stays stable at room temperature.
This particular recipe was very vacation ahead, however you possibly can swap the nice and cozy spices out with vanilla extract, and coat the dipped cookies in unsweetened coconut as a substitute of cookie crumbs for an evergreen and extra conventional look. They do require some precision, however they’re a enjoyable baking mission that’s low-effort, and excessive reward.
Have you ever tried cookies like this earlier than? Let me know within the feedback!
