From my story, “Make ‘em Laugh”
Makes Approximately 12 Scooter Pies
1. The Marshmallow
¼ cup confectioners’ sugar
¼ cup cornstarch
3 packages unflavored gelatin
1 cup ice cold water, divided
1 ½ cups granulated sugar
1 cup light corn syrup
¼ teaspoon kosher salt
1 teaspoon vanilla extract
Prepare a 13 by 9-inch metal sheet pan by spraying with nonstick cooking spray. Combine the confectioners’ sugar and cornstarch in a small bowl. Add approximately one half of the sugar and cornstarch mixture to the sheet pan and move around to completely coat the bottom and sides of the pan with the sugar and cornstarch. Reserve the remaining mixture for later use.
Place the gelatin into the bowl of a stand mixer fitted with the whisk attachment along with 1/2 cup of the water.
In a small saucepan combine the other ½ cup water, the granulated sugar, the corn syrup and salt. Place over medium high heat, cover and allow the sugar to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240˚F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat and carefully transfer the sugar syrup to a heat-proof Pyrex jug.
With the mixer on low speed, slowly and carefully pour the sugar syrup in a thin stream into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and has cooled to lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping.
Pour the mixture into the prepared sheet pan. Spray a spatula or rubber scraper lightly with nonstick cooking spray and use the spatula to spread the marshmallow evenly in the prepared pan. Dust the top of the marshmallow with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight to dry or “cure.”
2. The Cookies
2 large eggs
1/3 cup canola oil (or any light vegetable oil)
½ tsp vanilla extract
1 ¼ cups all-purpose flour
1 ¼ cups cornstarch
1 cup confectioner’s sugar
1 tsp baking powder
¼ tsp salt
2 tbsp water (as needed)
In the bowl of a stand mixer fitted with the paddle attachment, mix the eggs and vegetable oil at high speed until the eggs have smoothed and slightly emulsified, approximately one and a half minutes. Add the vanilla extract and mix for a few seconds more.
Stop the mixer and sift the dry ingredients into the eggs and oil. Start the mixer on medium low and mix until the dry ingredients are absorbed. Add only enough water to make the ingredients pull together into a smooth dough.
Transfer a small amount of the dough to a lightly-floured board and using a lightly-floured rolling pin, roll to ¼” thick. Cut rounds with a fluted 3 ½“ biscuit cutter. Transfer the rounds to parchment-lined cookie sheets and “dock” them by piercing them in the middle with a fork two or three times.
Bake in the pre-heated oven for approximately seven minutes or until the edges of the cookies have just started to brown. Remove and allow the cookies to cool completely.
3. Assembling the Scooter Pies
Melt approximately 1 lbs of chopped dark chocolate in the top of a glass bowl set over a sauce pan with about 2” of barely simmering water. When the chocolate has melted and is smooth and liquid, add another ¼ lb of chopped dark chocolate and allow that to melt, stirring until all the chocolate is melted and smooth. (This is an easy “tempering” technique. You can also just melt all the chocolate at the same time.)
Dip a 3 ½” fluted biscuit cutter into the remaining corn starch / confectioner’s sugar mixture and cut rounds from the sheet of cured, cooled marshmallow.
Sandwich the marshmallow rounds between two of the cookies. Dip the sandwich in the melted chocolate, and place on a cookie sheet lined with parchment paper.
The Scooter Pies are ready to serve when the chocolate has cooled and set completely. (You can speed up this last step by placing them in the refrigerator or 5 to 10 minutes.)