- Stand mixer with whisk and paddle attachments
- Baking sheet
- Piping bag with 1in plain tip
- 2in round cookie cutter
- Candy Thermometer
- Rolling pin
For the cookie bases:
- 1/4 cup honey
- 1/4 cup butter
- 1 egg, beaten
- 3/4 cup flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
For the marshmallows:
- 2 egg whites
- 1/3 cup honey
- 1 1/2 envelopes gelatin
- 1 cup sugar
- 1/4 cup water
- 16oz dark chocolate, melted
- 1/4 cup Firecracker sauce
In the stand mixer, mix butter and dry ingredients.
Add half the beaten egg along with the honey. Continue mixing until a ball of dough forms.
Refrigerate the dough for at least one hour.
Preheat oven to 325 degrees Fahrenheit.
Roll out the dough and cut circles using a 2-inch round cookie cutter.
Place on a parchment lined baking sheet and brush with the remaining egg mixture.
Bake for 8 minutes, until edges of cookies are golden. Cool on rack.
Bring honey to a boil, remove from heat and add gelatin. Mix with a spatula.
Beat egg whites in stand mixer fitted with the whisk attachment.
Heat sugar and water until mixture has reached 250 degrees Fahrenheit. Brush sides of pot with a pastry brush dipped in cold water to prevent crystallization.
Pour sugar mixture in a steady stream into egg whites with the mixer still going. Once fully incorporated, add the honey and gelatin mixture.
Continue mixing until the stand mixer bowl is cool to the touch and egg whites have doubled in volume, about 8 minutes.
Pipe a ring of marshmallow mixture along the edge of the cookie base.
Add 1tsp of hot sauce inside the marshmallow ring.
Top hot sauce with more marshmallow to seal.
Let the marshmallows set for one hour.
Coat cookies in melted chocolate. This part can be a little tricky. Apparently there are special forks that you can use. I like to hold the cookie in a slotted spoon while I use another spoon to coat it.
Let cool for one hour.