National homemade cookie day (emphasis in the homemade part) is not about going to the store and buying pre-made cookie batter mix, putting it in the oven and then mildly enjoying their taste.
National homemade cookie day is about the process of making something from scratch, about the experience of seeing a pile of white flour and a stick of butter turn into something delicious that will melt in your mouth. Also, homemade cookies are way healthier than any store-bought dough! It's always better when you get to choose all the ingredients that go into your and your little's body!
So here's DapperDazzle's favorite homemade cookie recipe, children friendly for the whole family to have fun in the kitchen! And no, it's not the classic chocolate chip cookie, it's a raspberry marshmallow cookie! And yes, it is as delicious as it sounds. This recipe is from the blog Sweet & Savory Meals, a great source for kitchen greatness! Plus, they are gluten-free and vegetarian, to fit every preference! And there is no oven needed! So here we go...
Here's your shopping list for this recipe:
- 1 cup raspberry sauce
- 1 teaspoon cream of tartar
- 1 teaspoon agar agar (this is a vegan gelatin replacement)
- 1 egg white
- 150 ml water
- 2 cups sugar
- 5 drops pink food color gel
Now follow these steps!
- In a medium sauce pan, heat up the raspberry sauce over medium heat, and when it starts bubbling add cream of tartar and cook for 5-7 minutes, stirring constantly. Remove from heat and set aside, waiting for the mixture to cool down.
- Add water and agar agar to a sauce pan and let it sit with no heat for 10 minutes.
- Place agar agar mixture on the stove on medium heat, when it starts boiling add the sugar and boil for 7-10 minutes until it looks like a syrup, then remove from heat.
- In the bowl of an electric mixer beat the egg white and the raspberry sauce until fluffy. When the mixture is light and fluffy, set the mixer on low-medium speed and start adding the agar agar syrup very slowly. It should take you about 7 minutes to add all the syrup. Increase the mixer speed to high and beat for 15-20 minutes. Add the pink food color gel. Stop and scrape the sides of the bowl a few times during this process. You must beat the mixture until its just a little warm to he touch. Let the mixture sit for 10 minutes and then transfer to a piping bag.
- Lay parchment paper on a cookie pan, and squeeze the mixture out of the piping bag to form the cookies. You will have to work fast because the mixture will start to solidify.
- Let the cookies stay at room temperature for at least 3 hours or overnight before serving.
Oh, and you can also match your little's accessories to this recipe with our Yomi Yomis Marshmallow Cookie Earrings and Charm