We have begun work on our next book (proposal). And with the influx of ideas comes the need to test and explore. Today was a good day and shows a micro-glimpse into where we are headed.
Rice Krispy Treat Lace Cookies
200 grams miniature marshmallows
56 grams butter
55 grams rice krispies
1.5 grams salt
Preheat oven to 350°F
Put the miniature marshmallows and butter into a microwave safe bowl and microwave for 30 seconds. Let it rest for 10 seconds. Microwave the mixture for 30 seconds more. Remove the bowl from the microwave and use a silicone spatula to thoroughly stir the marshmallows and butter together. Add the rice krispies and salt. Beat the mixture together with your spatula until the rice krispies are evenly coated with marshmallow.
Use a 3/4-ounce ice cream scoop to portion the mixture onto a parchment lined baking sheet. Our initial portioning of 12 scoops on a half sheet pan melted together in a thin, even layer. This gave us the opportunity to break it into pieces. Alternatively, use a smaller sorbet scoop to make individual cookies. Bake for 10-12 minutes, until they spread out and turn golden brown. Let the cookies cool on the baking sheet. Devour.