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Ingredients

Marshmallow creme

  • 1 egg white
  • ⅛ tsp. (0.5 ml) cream of tartar
  • Pinch of salt
  • 6 tbsp. (80 g) sugar
  • 6 tbsp. (90 ml) light corn syrup
  • ¼ cup (60 ml) raspberry puree

Topping

  • 16 BUTTER COOKIES TOPPED WITH DARK CHOCOLATE 70% COCOA
  • 32 fresh raspberries

Célébration

Butter Cookies Dark Chocolate 70% Cocoa

See the product

Servings

16

Preparation

20 min

Cooking

15 min

Marshmallow creme

  1. Place egg white, cream of tartar, and salt in a bowl. Set aside.
  2. In a small saucepan, bring sugar, corn syrup, and raspberry puree to a boil. Let simmer until a thermometer reads 116°C (240°F). Remove from heat while you beat egg whites. Watch out for spatter.
  3. Beat egg whites with an electric beater at medium speed until they form soft peaks. Drizzle hot syrup over egg whites, avoiding beaters. Continue beating until egg whites form firm peaks.
  4. Pour into a jar and close tightly. Marshmallow creme will keep in the refrigerator for about a week.

Assembly

  1. Place about 2 tbsp. (30 ml) marshmallow creme on each cookie and top with 2 raspberries.
  2. Quickly brown marshmallow creme with a small kitchen torch.

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