Marshmallow Witch Hats

Dark chocolate ganache, a dollop of marshmallow and a crisp speculoos cookie brim: the height of tiny witch fashion. # 365: Marshmallow Witch Hats

Speculoos can give snickerdoodle a run for its money as the cutest cookie name out there. And they’re both spiced with cinnamon! But while a snickerdoodle is soft and chewy, a speculoos cookie is a more of a mix between a sugar cookie and gingerbread: crisper with a subtle snap.

The rustic finish was unintentional (looking at you, uncooperative ganache). More Hogwarts Sorting Hat and less Wicked Witch of the West. I should have taken my own advice from the chocolate-dipped swirl cupcakes and just added oil to regular melted chocolate for a smooth coating. Next time!

The fact that ganache stays soft is another reason to use a homemade chocolate shell instead. Sigh… I’m almost over it. Almost.

Did you know Biscoff is the Kleenex of speculoos cookies? The brand is so universal that it’s become a general term for a speculoos spiced cookie.

Much soft, very fluff.

Why only use one type of sugar when you could use three?

It’s giving damp sand.

Snapped my fingers and voila it’s 3 hours later!

The dough is surprisingly forgiving. It cracks if you look at it wrong but it glues itself back together seamlessly with a little pressure.

Am I a milliner yet?

The powdered sugar and cornstarch ended up being unnecessary for this marshmallow use. You only need them if you’re making sliced flat marshmallows! The combo coats the sides to keep them from sticking to their fellow sugar pillows.

Egg white clouds, pre-molten sugar syrup. Pouring it in slowly while continuing to whip the egg whites gently cooks them, transforming them into glossy mounds of marshmallow, ready to pipe.

Time for some piping magic.

The actual magic behind this bake was cutting the marshmallow ingredients down by two thirds and still having it be the perfect amount for the number of cookies.