This month Daring Bakers’ Challenge was Gale Gand’s cookies, and there were two different varieties to choose from – Milan cookies (ganache-sandwiched thin crispy cookies) and chocolate-covered marshmallow cookies. I intended to make both, and I still do. The marshmallows are in production, four different kinds. I just simply couldn’t finish them on time due to a bunch of circumstances. I will probably post the rest within a week, since dear Nicole from the Sweet Tooth, the host of the challenge, generously extended the posting date. Meanwhile, here’s my interpretation of the Milan cookies.
First ones are lemon-flavored cookies filled with white chocolate and raspberry ganache. I wanted to figure out a perfect formula for white chocolate and fresh berry/fruit puree ganache. I liked the idea to tame the chocolate sweetness with sour fruit. So, I experimented. And the final result was satisfying in every way – flavor was great and the texture was extra-creamy.
The second kind is coconut cookies sandwiched with dark chocolate coconut ganache filling. I used unsweetened coconut milk and a bit of rum in the ganache. It was very nice, but the coconut flavor could be more pronounced. Although, once placed between two coconut cookies, it seemed to get interesting enough.
I loved them both. The cookies were the best (the crispiest) the day they were sandwiched together. I would definitely recommend assembling them the day you plan to serve and keeping the leftovers in the refrigerator.