Rainbow Smoreo Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F; position the rack in the middle of the oven. Line three rimmed baking sheets with parchment paper.
• In a large bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt until thoroughly combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy. Meanwhile, in a small bowl, lightly beat together the egg, maple syrup, and vanilla. Add the egg mixture to the whipped butter-sugar mixture and mix until combined on low speed.
• Add the flour mixture and mix on medium speed until combined. Scrape down the paddle to get every bit of the dough into the bowl. Fold in the chocolate chips. Scoop golf ball-sized balls of the dough with an ice cream scoop and place them on the prepared pans, leaving 2 inches between the cookies on all sides. (You should be able to fit 6 cookies on each half-sheet at a time.)
• Bake for about 5 minutes, or until the cookies start to spread. Remove the pans from the oven and place 4 marshmallows on top of each cookie, gently pressing them into the dough. Return the cookies to the oven and bake for 10 minutes more, or until the cookies are golden and set around the edges and still a little soft in the center.
• Transfer the cookies to a wire rack and let cool completely. Store the cookies at room temperature in a tightly sealed container for up to 1 week.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

Steps:

• In the bowl of a stand mixer fitted with the whisk attachment, stir together ½ cup water and the gelatin powder. Let sit for 10 minutes to bloom.
• In a small pot fitted with a candy thermometer, combine the granulated sugar, corn syrup, and remaining ½ cup water. Cook over medium-high heat, without stirring, until the temperature reaches 240°F (115°C), 15-20 minutes.
• Turn the mixer speed to medium-low and slowly drizzle the sugar syrup into the bloomed gelatin. Increase the mixer speed to high and whip until the mixture is opaque white and doubled in volume, 8-10 minutes. Add the salt and vanilla and beat for 2 minutes more.
• Divide the marshmallow mixture evenly between 3 medium bowls. Add the red food coloring to one bowl, yellow food coloring to another, and blue to the last and stir until each bowl is evenly colored.
• In a small bowl using a fork or whisk, stir together the cornstarch and powdered sugar.
• Use a pastry brush to evenly grease a nonstick 8-inch square pan with the vegetable oil. Use a small sieve to dust the pan with some of the cornstarch and powdered sugar mixture. Tilt the pan to coat evenly, then tap out any excess.
• Using ice cream scoops, alternate scooping each color marshmallow into the prepared pan, working quickly so the marshmallow does not begin to set. Swirl the colors together using a skewer or knife. Dust the top with more of the powdered sugar mixture.
• Let the marshmallows at room temperature, uncovered, for at least 4 hours, up to overnight.
• Run a butter knife or fish spatula around the edges of the pan to loosen the marshmallow, then invert onto a cutting board. Cut into 9 equal squares. Dust the cut marshmallows all over with more of the powdered sugar mixture to prevent sticking. Store in an airtight container in a cool, dry place for up to 1 month, or freeze for up to 2 months.
• Make the s'mores: Preheat the oven to 300°F (150°C).
• Place the marshmallows between chocolate or honey graham crackers with a piece of milk or white chocolate. Toast in the oven for 1-2 minutes, until the marshmallows are just softened and the chocolate is beginning to melt.
• Enjoy!