Keto Mallomars are my latest incredibly delicious dessert recipe for you. You will get a crispy shortbread base, fluffy marshmallow center, and a decadent chocolate glaze in every single bite.
Combine all of the shortbread ingredients in a food processor and pulse until a uniform dough forms.
Turn the dough out onto a sheet of parchment paper and place another piece of parchment paper on top of the dough and roll into an 11x13 rectangle about ¼ inch thick.
Using a 1 ½ inch round cutter cut the dough into 35 circles and transfer to a parchment lined cookie sheet using a small spatula. Reroll extra dough as necessary.
Bake the cookie bases for 12 minutes or until the edges start to brown. Let cool fully.
Marshmallow Filling:
In a small saucepan add water and sprinkle the gelatin over the top. Let the gelatin sit for 5 minutes to bloom or soften.
Meanwhile, whip the egg whites on high power until they have stiff peaks. Add cream of tartar and mix briefly to combine.
Once the gelatin has bloomed, stir the mixture until it is smooth. If some lumps remain, place the saucepan over low heat and melt the lumps. Add the powdered sweetener to the gelatin mixture and stir to combine.
Transfer the mixture to a glass measuring cup with a spout. If some lumps of gelatin still remain, strain the mixture as you transfer it. Turn the mixer onto low speed and slowly drizzle in your gelatin mixture.
Once the gelatin is incorporated, turn the mixer back up to high speed and whip the mixture for 3 or 4 minutes until it increases in volume and becomes thick and shiny.
Transfer about 1 ½ to 2 cups to a large microwavable bowl. Microwave for about 30 seconds. Using a whisk mix the marshmallow. It will be slightly runny. Using a large spoon full of marshmallow gently place a dollop on top of each cookie base. If the marshmallow starts to harden microwave again for 15-20 seconds and whisk to smooth. If the marshmallow is too runny and runs off the side of the cookie base wait half a minute and try again. It is okay if a little runs off because you can cut it off after the marshmallow sets. Let the cookies sit overnight so the marshmallow can dry.
Before applying the chocolate if some of the marshmallow dripped off the side turn the cookie over and using a sharp little knife cut off the excess. Turn the cookie back over and using the warmth of your fingers press the cut edge to smooth.
Chocolate Coating:
In a small microwavable dish melt the chocolate and coconut oil together. Melt in 30 second increments stirring after each 30 seconds. When it is almost all melted except a few random chips still in the bowl you are done and the heat will melt the rest of the chips as you stir it around. (my microwave took about 1 minute and 10 seconds)
Place a Mallomar into the melted chocolate. Using your fork gently scoop melted chocolate on top of the cookie. Then take your fork under the cookie and lift it out of the chocolate. Now gently tap your hand with the fork to remove excess chocolate (don’t tap the side of the fork on the bowl to prevent crumbs falling into the chocolate). When most of the chocolate has dripped off swipe the bottom of the fork along the edge of the bowl.
Using your knife gently push the cookie off the fork and back onto the parchment-lined cookie sheet.
Let them cool and the chocolate harden overnight.
Notes
To Store: keep them in a closed airtight container with a lid. You can keep them in the fridge for up to 4 days. To Freeze: place them in the freezer in a container or freezer bag for up to 1-2 months—Thaw before eating in the fridge or on the counter for a few minutes. Notes on Sweeteners: