Chef notes
In Alaska, we gather wild berries all summer and freeze them for winter treats. We live remotely and far from any store, so we also make our own graham crackers and marshmallows (it's worth it, believe us!). The marshmallow can be made with any kind of wild berries and are great to make ahead as they need an overnight of inactive time to set. The cookie is dipped in rich dark chocolate and topped with crunchy trail mix and Alaska sea salt toppings. This is our regional take on an American classic.
Special equipment: Candy thermometer and a kitchen torch
Ingredients
- 3 cups frozen raspberries
- 3 (1/4-ounce) packets (3 tablespoons) powdered gelatin
- 2½ cups sugar
- 2 egg whites
- Salt
- 1/2 cup cake flour
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup dark brown sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 3/4 stick (6 tablespoons) unsalted butter, cut into ¼-inch cubes and chilled
- 1/4 cup honey
- 3 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1/2 cup (4 ounces) dark chocolate, melted
- 32 graham cracker rounds, cooled
- 16 round raspberry marshmallows
- 1/2 cup chopped toasted almonds, ½ cup dehydrated blueberries and sea salt, for topping
Preparation
Make the marshmallows:
1.Lightly grease and line (with either plastic wrap or aluminum foil) an 8 by 8-inch cake pan and dust the bottom liberally with powdered sugar.
2.Place the raspberries into a food processor and puree.
3.Push the puree through a fine mesh sieve into a bowl to remove the seeds; discard the seeds.
4.Add the gelatin and stir to combine; set aside.
5.In a saucepan, over low heat, cook the sugar and 1 cup of water, stirring often, until the sugar is fully dissolved.
6.Increase the heat to medium and cook until the syrup reaches 248 F on a sugar thermometer, about 12 minutes.
7.Carefully remove the saucepan from the heat, add the raspberry mixture and stir until the gelatin is completely dissolved.
8.Meanwhile, using an electric mixer, beat the egg whites and a pinch of salt until frothy.
9.Gradually add in the raspberry mixture, whipping continuously on medium speed, until the mixture has doubled in size; slowly decrease the speed and then stop.
10.Pour the mixture into the prepared cake pan.
11.Using a lightly oiled spatula, spread and smooth the marshmallow evenly in the pan.
12.Dust the top of the pan liberally with powdered sugar.
13.Let sit overnight to firm up and dry.
14.After the marshmallow has set, using a 2-inch round cutter, cut the marshmallow into rounds. Cut each round in half to create two thinner circles and roll in more powdered sugar to coat. Store marshmallows in an airtight container, between sheets of waxed paper, at room temperature, for up to two weeks.
Make the graham crackers:
1.In the bowl of a food processor, pulse the cake flour, whole wheat flour, all-purpose flour, sugar, baking powder, soda, salt and cinnamon a few times to combine.
2.Add in the butter pulse to combine. Add in the honey, milk and vanilla extract and process until the dough forms a ball, about 1 minute.
3.Press the ball into a ½-inch thick disk, wrap in plastic wrap and refrigerate for 30 minutes.
4.Meanwhile, preheat the oven to 350 F.
5.Unwrap the dough and place it onto a large piece of parchment paper and top the dough with a second piece of parchment paper.
6.Using a rolling pin, roll the dough to an ⅛-inch in thickness.
7.Slide the dough, still on the parchment, onto a baking sheet and remove the top sheet. Using a 2-inch round cookie cutter, cut out rounds. Carefully peel away the excess dough, leaving the rounds on the parchment paper and discard.
8.Using a fork, poke holes all over the top of the dough rounds.
9.Bake on the middle rack until the edges are golden brown, about 20 minutes.
10.Place the baking sheet onto a cooling rack and cool completely before storing in an airtight container for up to 2 weeks.
Assemble the cookies:
1.Place a small dot of melted chocolate on the inside of a graham round and place a marshmallow round on top.
2.Using a kitchen torch, lightly caramelize the top of the marshmallow.
3.Place another graham cracker on top, pressing down lightly, to make a sandwich cookie; repeat with the remaining ingredients.
4.Dip the cookies halfway into the remaining chocolate and place onto a metal cooling rack.
5.Sprinkle with the chopped almonds, dried berries and a pinch of sea salt; cool completely before serving, about 20 minutes.
