Wednesday, March 9, 2011

Gluten-Free Moon Pies for Mardi Gras

Moon Pies
adapted from the Brown Eyed Baker (she is my favorite, but I have to change the recipe's to gluten-free)
I am doing something new... my daughter cooked with my all afternoon. She is going to write the rest of the post. I did the recipe and she cooked it and is going to add her own charisma! enjoy!

hello everyone!!! she ment to say "with ME all afternoon" :) well my name is taylor and i made moon pies all by myself if i may add :)

For the Cookies:

1 cup unsalted butter, at room temperature
¾ cup light brown sugar
1 egg
1 teaspoon vanilla extract
2¼ cups all-purpose gluten-free flour
1 tsp xanthan gum (if you are using regular all purpose flour you don't need xanthan gum)
½ teaspoon salt

For the Marshmallow Filling:
2 egg whites
Pinch cream of tartar
Pinch salt
2/3 cup light corn syrup
2 teaspoons vanilla extract
1 cup powdered sugar, sifted

For the Chocolate Coating:
12 ounces semisweet chocolate
¼ cup vegetable oil

With a mixer on high speed, beat the butter until creamy, about 2 - 3 minutes.
Add the brown sugar and beat at medium-high gradually speed up to high until light and fluffy, about 2 -3 minutes. Reduce the speed to medium, add the egg and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour, xanthan gum and the salt, and then speed it slowly back up mix just until a soft dough forms.

Divide the dough in two, shape into 2 balls, wrap in plastic wrap and refrigerate for at least 30 minutes. I felt like i was doing it wrong but just grab the dough and seperate them into to large ball thingys,,, when i asked my mom if it mattered if one ball was bigger than the other, she just said "thats what he said" but... it doesnt matter about the size... it just helps the dough cool faster.

Now, preheat the oven to 350 degrees F. Line at least two baking sheets with parchment paper and set aside. Working with one ball at a time, roll out the dough to about 1/8-inch thickness. Using a 2½-inch diameter round cutter, cut out the rounds and place them on the prepared baking sheets, about ½ an inch apart. OK here is a tip: the dough is evil... know this before u roll it otherwise you will go crazy. the dough is sticky so obviously rub flour (gluten free flour) over the rolly thingy and after you cut the dough in the circles and instead of taking that left over dough and cutting that into circles... grab the other ball out of the fridge and use that one and keep switching back and forth that way the dough is cold and its not as sticky :)

Next, bake the cookies for 14  minutes, or until lightly browned (cooking time is less for regular gluten cookies). Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely.

To Make the Marshmallow Filling: Using a mixer with the whisk attachment, beat the the egg whites with the cream of tartar and the salt until firm peaks form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume. Meanwhile, in a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 degrees F on a candy thermometer (thread ball stage). Slowly drizzle the hot corn syrup into the egg whites and beat at high speed until glossy, about 2 minutes. Reduce the speed to medium-low as you beat in the vanilla extract and the powdered sugar cuz you don't want the fluff from the powdered sugar going everywhere but as it gets blended a tinsy bit raise the speed to medium high

Using either a pastry bag mound about 1½ tablespoons of marshmallow filling into the center of a cookie. Im lazy and i really wanted them so i just used a spoon. Top with another cookie and press lightly to spread the marshmallow to the edges. Add another mound on top of the second cookie, and top with another cookie, again pressing slightly to spread the filling to the edges. Repeat with the rest of the cookies.

To Make the Chocolate Coating: Using a double boiler or in the microwave on 50% power and in 30 second increments, melt the chocolate and vegetable oil together until completely smooth. Place the assembled cookies on a wire rack set over a sheet of wax paper. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie. Allow to set at room temperature for about 2 hours (or refrigerate to speed up the process). Store in an airtight container at room temperature.

And this is the final thing! they are really good i had like 3... they are pretty rich but defenetly yummy :) see you guys next time with some other epic treat :) peace out!!


  1. I love how you mixed things up a bit! "That's what he said!" LOL!!!

  2. And they were oh so yummy! Great job Taylor!

  3. You just convinced me that I need a candy thermometer. I love your blog!

  4. What GF flour did you use? Brown Rice? I was thinking of trying Amaranth to get a taste similar to the original moon pies.

  5. We used better batter in this recipe, but any gluten free flour will work that has a binder, like xanthan gum or guar gum. I like the Amaranth idea!


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