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DeBruynC1

Homemade Mallo Cups

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Rate this recipe 4.6/5 (33 Votes)
Homemade Mallo Cups 1 Picture

Ingredients

  • homemade marshmallow fluff:
  • 12 ounces 12 ounces milk chocolate
  • 2 tablespoons 2 tablespoons coconut oil
  • 1 cup 1 cup marshmallow fluff
  • 1/3 cup 1/3 cup unsweetened, flaked coconut
  • 2 large 2 large egg whites
  • 1/4 teaspoon 1/4 teaspoon cream of tartar
  • 2/3 cup 2/3 cup light corn syrup
  • 1/2 cup 1/2 cup granulated sugar
  • 1/4 cup 1/4 cup water
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • pinch pinch of salt

Details

Servings 12
Adapted from howsweeteats.com

Preparation

Step 1

1. Line a standard size muffin tin with muffin liners. Chop the flaked coconut into small pieces.
2. Melt the chocolate over a double boiler or in the microwave (if you use the microwave, do it in 30 second increments then stir to prevent burning). Once the chocolate has just melted, stir in the coconut oil until it has melted. Spoon about 1 - 1 1/2 tablespoons of chocolate into the bottom of the muffin liners and use a spoon or pastry brush to bring the chocolate up over the sides. Sprinkle the chocolate with a teaspoon or so of the coconut. Use as much as you want! You can't go wrong here. Stick the chocolate in the fridge or the freezer for 20 minutes, just so it sets up and becomes firm.
3. Spoon about 1 1/2 tablespoons of the marshmallow fluff into the chocolate cups. Sprinkle the remaining coconut over the top of the fluff. Put the muffin tin back in the fridge or freeze so the marshmallow firms up, another 20 minutes or so.
4. If the remaining melted chocolate has started to firm up, re-melt it. Spoon it over top of the cups and smooth it out. Place the tin back in the fridge or freezer for another 20 minutes before serving. I love keeping these cold - otherwise they can be a bit messy.

homemade marshmallow fluff ;

5. Add the egg whites and cream of tartar to the bowl of your electric mixer. Using the whisk attachment, beat until the egg whites are frothy. Add the corn syrup, sugar and water to a small saucepan over medium heat until the mixture boils. Let boil for about 5 minutes, stirring occasionally until the sugar reaches a temperature of 240degrees F on a candy thermometer.
6. With the mixer on medium speed, gently pour the hot syrup into the egg white mixture. Add the vanilla extract and the salt, then increase the mixer speed to high and beat until stiff peaks form, about 5 minutes. Store the fluff in the fridge.

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