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Lemon mallow sandwiches
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Coconut shortbread with lemon marshmallow filling - a delightful tea time indulgence.
Ingredients:
  • 95g (1/3 cup) bought lemon curd
  • 100g white chocolate, melted
  • 190g (1 1/4 cups) self-raising flour
  • 85g (1 cup) desiccated coconut
  • 12.00 gm icing sugar mixture
  • 10.00 gm cornflour
  • 125ml (1/2 cup) lemon juice
  • 1 tsp coconut essence
  • 5 drops yellow food colouring
  • 18.00 gm gelatine powder
  • 430g (2 cups) caster sugar
  • 25.00 gm liquid glucose
  • 125ml (1/2 cup) water
  • 2 egg whites
Instructions:
  • For shortbread, start by preheating the oven to 180°C/160°C fan forced and lining 2 baking trays with baking paper. Use electric beaters to cream butter and sugar until pale and fluffy. Mix in flour and coconut until well combined. Transfer the dough onto a lightly floured surface, gently knead until smooth, and roll out to a 3mm-thick disc. Cut out 30 rounds using a 5.5cm round pastry cutter, re-rolling any leftover dough. Arrange the discs on the trays and bake for 8 minutes or until lightly golden, swapping trays halfway through. Allow to cool before serving.
  • Prepare a 20 x 30cm lamington pan by dusting it with a mixture of icing sugar and cornflour.
  • Combine lemon juice, essence, and coloring in a bowl. Sprinkle gelatine over the mixture and let it sit for 5 minutes.
  • In a saucepan, gently melt sugar, glucose, and water over low heat. Stir until sugar dissolves. Increase heat to high and bring to a boil. Let it cook undisturbed for 10 minutes until the mixture reaches 121°C (hard ball stage) on a sugar thermometer. Remove from heat and stir in the lemon mixture until well combined.
  • Beat egg whites with electric beaters until stiff peaks form. Gradually add sugar mixture while beating continuously until the mixture holds its shape, about 10 minutes. Pour into a pan and let it set for 2 hours.
  • Evenly coat the base of each biscuit with a layer of creamy curd. Cut 15 marshmallow discs using a greased 5.5cm round pastry cutter and place each disc between two biscuits to create delightful marshmallow sandwiches.
  • Drizzle luscious white chocolate over the biscuits and allow it to perfectly set.

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