Peanut Butter Marshmallow Puffs
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus 20 minutes setting time
Cooking time: 10 minutes
- 12 peanut cookies or digestives
- 3/4 cup smooth or crunchy peanut butter
- 3/4 cup sugar
- 1/4 cup glucose or corn syrup
- 1/4 cup water
- 1 tablespoon gelatine powder
- 2 tablespoons water
- 2 egg whites
- 1/4 cup roasted, salted peanuts
- 200g/7ozs. dark chocolate
- 30g/1oz. coconut oil
Step 1 - Spread peanut butter on top of the cookies and set aside on a parchment lined tray. Sprinkle the gelatine powder over the 2 tablespoons of water and then microwave for 20 seconds until it becomes liquid and set aside. In a saucepan on medium heat place the sugar, syrup and water and dissolve the sugar. Increase heat to high and cook without stirring until it reaches soft ball stage (118-120C or 235-240F). Add the gelatine liquid and stir well.
Step 2 - In a clean mixer whisk the egg whites until soft peaks form. Then add the syrup and whip until you get stiff peaks. Place the marshmallow in a piping bag and pipe on top of the cookies. Stick the peanuts in the marshmallow tops. Allow to set at room temperature (it won't take long, maybe 15-20 minutes).
Step 3 - Heat the chocolate and coconut oil over a double boiler. Carefully pick up the cookies and using a small ladle pour over the chocolate and place back on tray. Allow the chocolate to set.