Orange Blossom infused Milans and Mallows


I was going to do the option of picking just one recipe for this month DB challenge, as I almost didn’t  have enough patience to bake in the extreme heat of this summer.

I did first the Mallows, but then the thin chocolate coating didn’t quite survive the sun, it made my photographs so awful that I had to make the second challenge just to have  little bit decent pictures.


The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She choose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.


Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.


Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

  1. I love the photographs!!! Your Milans look great with the extra chocolate coating.

  2. So they came out very well.
    Nice idea to dip the Milanos in chocolate again. Now why didn’t I think of that?

    It’s raining here these days, but its still warm enough for me to refrigerate my cookies for the chocolate to set!

  3. Love your pics 🙂 ggreat job!!!

  4. I like how you decorated your Mallows- So cute!

  5. Wow I’m impressed! I can imagine how delicate and fragile they are! They look SO delicious and tempting!

  6. You did a great job! Your cookes are very beautiful and extremely tempting!



  7. Zita, love the orange blossom Milanos, so creative, and both your mallows and milanos came out gorgeous, as well as the photos! Lovely job all around, as always 🙂

  8. Mmmm, these both look gorgeous! I love the idea of using orange blossom as a flavor in here…yum!

  9. Beautifully done! Loved you mallows! 🙂

  10. Nice Milano cookies and your Mallows look delicious 🙂

  11. Both look just wonderful! Well done.

  12. Beautiful photos and the thought of orange blossom sounds ambrosial.

  13. Soft and gooey chocolate sounds like finger licking fun. Your milan cookies are lovely shape too.

    • jo
    • July 27th, 2009

    Great job on both your challenges. I too used orange blossom and it was delish. Lovely pictures too.

  14. Beautiful job with this challenge!! All of your photos are gorgeous =D. I love the sound of orange blossom in the cookies!!

    • Y
    • July 28th, 2009

    Oh, I think they all look great! The milano cookies look especially tasty.

  15. Oh yes, covering things in chocolate in the summer is not my ideal of fun either. At least you got to make the Milans as well!

  16. Beautiful photos!
    Your orange blossom Milans are so tempting! I really love how you decorated your Mallows soo cute!
    Nicely done!

  17. You pictures are so dreamy!! I love your presentation!

    • mandymortimer
    • July 28th, 2009

    Beautifully presented & photographed 🙂

  18. oh … I love, love, love your pictures ^^ … and both cookies look delicious .. yummy yum ^^!! XOXO

    • Mélanger
    • July 28th, 2009

    I think all your cookies look wonderful. Great job. Lovely photos, too!

  19. I ♥ your Milanos & Mallows …& of course the beautiful tea set! The setting is gorgeous Zita…& the pictures beautiful!

  20. haha: you decided to add more chocolate to your milanos too! Lovely photos.

  21. Wow you milanos and mallows look amazing and the photograph is so elegant

  22. They look perfect, your photos are a work of art!

  23. Nice cookies…love them both…yummie, great pictures!

  24. Beautiful pictures!! Mmmmm…orange blossom, such a great combination with chocolate. 🙂

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