MARSHMALLOW SPRINKLE SANDWICHES

Sprinkles! A whole lot of them. And where there are sprinkles there must be something gloriously gooey or spreadable for them to adhere to, so heaps of homemade vanilla bean marshmallow frosting and premium melted chocolate are a good start!

MARSHMALLOW SPRINKLE SANDWICHES

Ingredients
For the Vanilla Bean Marshmallow Frosting:
  • 4 egg whites
  • 1 cup 200 g superfine sugar
  • 1 tablespoon light corn syrup
  • Pinch of cream of tartar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
For the Chocolate Coating:
  • 8 ounces 240 g best-quality dark or milk chocolate, chopped or callets
  • 3 tablespoons 45 ml vegetable oil
You will also need:
  • 12 Store-bought ice cream sandwich cookies plus a few extra in case of breakage OR homemade cookies of your choice
  • Sprinkles of your choice
  • Large 18" pastry bag
  • Large plain round pastry tip
Instructions
Make the Vanilla Bean Marshmallow Frosting:
  1. Wipe the stainless steel bowl and whisk of an electric mixer with a paper towel dampened with lemon juice to eliminate any trace of grease. Put the egg whites, sugar, corn syrup, cream of tartar in the bowl and put it over a saucepan of barely simmering water (be sure the bottom of the bowl is not touching the water). Whisk constantly but gently until the mixture reaches 130°F (54°C), about 7 minutes depending on the temperature your egg whites were to begin with.
  2. Transfer the bowl to the mixer. Beat the mixture on low speed for 2 minutes, then increase the speed to medium and beat for 2 more minutes. Increase the speed to hight and beat until very thick and glossy, about 5 minutes. Add the vanilla bean (or extract) and beat well.
  3. This frosting is best used right away, but it will keep covered at room temperature for up to an hour (once it's piped into the cookies it's fine, but just for ideal spreading/piping consistency).