So, this is my second attempt at this recipe.
The first time I tried to make these was a disaster. My caramel burnt and trying to pour hot caramel whilst simultaneously using a hand mixer did not go down well. My kitchen (and hand mixer) was covered in hard caramel.
So now that I have the proper equipment (candy thermometer & a stand mixer) I wanted to try for round 2 using the leftover egg whites left over from the brioche (and they looked soo delicious in the picture)
Whilst I’m sure this recipe is entirely possible without the candy thermometer and stand mixer, it did help quite a lot. If you don’t have a candy thermometer, you are going to have to use the water method and if you only have a hand mixer, enlist a friend to help you.
These aren’t something I would make everyday, but they sure are impressive and equally delicious.
Raspberry Marshmallow Wagon Wheels
185g unsalted butter
75g (1/3 cup firmly packed) dark brown sugar
300g (2 cups) plain flour
200g dark chocolate, (70% cocoa solids), chopped
Icing sugar, to dust
440g (2 cups) caster sugar
1 tbs lemon juice
125g raspberries, plus extra, to serve (I used frozen)
5 tsp powdered gelatine
3 egg whites
1 tbs cornflour
1 tbs icing sugar
Combine cornflour and icing sugar and use to dust a greased 20cm x 30cm slice pan.
Place the raspberries and 2 tablespoons of water in a clean saucepan. Stir over medium heat for 5 minutes, crushing raspberries with the back of a spoon. Sprinkle gelatine over and stir until dissolved.
For marshmallow, stir 400g sugar, lemon juice and 150ml water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil rapidly for approx 10 minutes or until a spoonful of syrup dropped into a glass of iced water forms a hard ball (see note). If using a candy thermometer, boil until the temperature reaches about 125 degrees celsius. Make sure you don't take the syrup too far, as it will continue to cook once taken off the heat (the colour should not have turned to a caramel)
Whilst making the sugar syrup, using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 40g sugar and whisk to stiff peaks. With the motor running, pour hot syrup in a thin, steady stream down the side of the bowl, then add the raspberry mixture. Whisk until mixture thickens enough to hold its shape.
Spoon marshmallow mixture into pan, level with the back of a spoon and refrigerate for 2 hours or until set.
Meanwhile, make shortbread biscuits. Preheat oven to 150C. Using an electric mixer, beat butter, sugar and 1/2 tsp salt for 10 minutes or until creamy. Add flour in 2 batches and beat until just combined. Transfer to a floured sheet of baking paper. Roll out until 6mm-thick. Using a 7cm pastry cutter, cut dough into 16 discs and place on 2 oven trays lined with baking paper. Prick the tops with a fork, then bake for 30 minutes, swapping trays halfway, or until biscuits are golden. Set aside to cool.
Meanwhile, melt chocolate in a small bowl over some simmering water.
To assemble wagon wheels, brush the tops and sides of the biscuits with melted chocolate, then place on an oven tray lined with baking paper. Leave to set. Grease a 7cm pastry cutter and press into the marshmallow. Remove cutter and, using a knife, lift out marshmallow round and place on a biscuit. Top with a second biscuit and dust with icing sugar. Repeat with the remaining marshmallow and biscuits to make 8 wagon wheels. Serve with extra raspberries. Refrigerate if not serving immediately.
Notes: The temperature of syrup are classified by stages, which describe what happens when you drop a small quantity of syrup into a glass of iced water. These stages vary from 'soft ball' to 'hard ball'.
To ensure smooth melted chocolate, place a quantity of chopped chocolate in a glass or stainless-steel bowl. Pick a saucepan that the bowl will sit over snugly and fill one-third full with water. bring water to a gentle simmer. Place bowl over the pan, making sure it doesn't touch the simmering water, and stir occasionally.