The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milano Cookies from pastry chef Gale Gand of the Food Network.
This is my first Daring Bakers challenge and I feel seriously embarrassed to be flunking it a bit but the result is edible if not as pretty as I had hoped.
On the scale of one to ten of biblical disasters, making these cookies was probably only 1.5. Still I could have easily done without the excitement. It all started with grandiose plans (as all disasters usually do) to make a few different variations of the cookies - some original ones, some black and white ones, some chocolate cherry ones and to color some of the cookies red to match the cherry filling. It all sounded great and I was already imagining treating myself to one of these wonderful cookies along with my coffee on Monday morning (which I did anyways), but my plans deflated as soon as I popped the first pan in the oven .... and the cookies turned into crapes. Things kept going downhill when, after removing the cookies from the oven, I discovered they were glued to the parchment paper and there was no way to remove them from it. Nothing personal against parchment paper, but I prefer my cookies without it. I managed to salvage one cookie. But I was already out of the white batter. Oh well.
I figured I needed to add more flour (maybe too much of egg whites) which I did, realizing along the way that what I had hoped would be red batter was turning bright pink. To make up for it, the chocolate batter was tasty as hell (mmmmm, coooookiiiie baaaaatter). The pink and brown cookies turned out better if a bit too thick. Finally, I ended up with something more resembling deflated macaroons than Milan cookies. I did stick them together with chocolate and cherry jam, so they are chocolate cherry flavored, which I think worked out fabulously - I love the combination of the two flavors. Lesson learned: store bought Milano cookies are better. However, If you are not convinced, you are welcome to try this for yourself. Here is the recipe by Gale Gand on the Food Network site.