Page 59 - E-Magazine - ISS 2025

Step 2/4

While the brownies bake, make the marshmallows. Whip egg whites

with 1 tbsp sugar to stiff peaks in a tall bowl. Heat 2 tsp sugar, corn

syrup, and 2 tsp water in a small saucepan to 240°F. Slowly pour the
hot syrup into the egg whites while whipping continuously. Melt

gelatin in the warm saucepan and mix it into the egg whites until
glossy and cool. Transfer to a piping bag. Spray a mini muffin tin with

non-stick spray, pipe marshmallow into each cavity, press in a cookie
dough ball, and cover with more marshmallow. Sprinkle with

cornstarch and let set. Turn out the marshmallows, coat in
cornstarch, and shake off excess.

Step 3/4

Remove the brownie from the oven and chop it with a wide spatula. Top with
the cookie dough filled marshmallows, mini marshmallows and mini reese's.

Place into the oven for 5-10 minutes until the marshmallows are nice and
toasty. Allow to cool enough to slice into squares.

Step 4/4

Take the ice cream and cut a circle into the plastic covering the ice cream.

Turn the container upside down. Using the serrated knife cut down to cut the
container in half down the middle, but do not cut all the way through the

bottom (which is the top of the container). Serve the brownies with a big

scoop of ice cream. Enjoy!

L a k s h P i l l a d i

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