Sweet Sculptures
St. Augustine's Chef Nils Rowland proves himself as a master of Edible Art.
60 MIN
This treat is the perfect mashup of oatmeal cream sandwich cookies and apple pie.
Ingredients
SERVINGS: 3 Dozen
For the Oatmeal Cookies
- 2 cups unsalted butter, softened
- 1-1/2 cups dark brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 1/4 cup molasses
- 1-1/3 cups all-purpose flour
- 2-1/2 teaspoons baking soda
- 2 teaspoons salt
- 1 tablespoon cinnamon
- 4-1/2 cups rolled oats
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
For the Apple Filling
- 5 Granny Smith apples, cored, peeled and diced (save the skins and cores)
- 1 cup white sugar
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
For the Spiced Buttercream
- 2-1/2 cups granulated sugar
- 1 cup egg whites
- 2 cups unsalted butter, softened
- 1 teaspoon vanilla
- 1/4 teaspoon allspice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cloves
For the Marshmallow Fluff
- 1-1/2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla
Instructions
To make cookies: Cream together softened butter and sugars in stand mixer with paddle attachment on low speed. Add eggs and mix until incorporated. Scrape down sides and bottom of the bowl. Add vanilla and molasses. Mix until incorporated.
Sift together dry ingredients and add to egg mixture. Mix until mostly incorporated. Scrape down sides and bottom of the bowl. Add oats and mix until mostly incorporated. Scrape down bowl and mix again.
For each cookie, scoop 2 tablespoons of dough onto parchment paper lined sheet tray. Bake at 325° for 5 minutes then turn pan for 2 minutes more.
To make apple filling: In a medium pan, add the skins and cores and 1 cup white sugar. Cook until soft and juice starts to appear in pan. Strain skins, cores and liquid. Press the liquid onto the diced apples. Put the diced apples and strained liquid into medium pan and cook with brown sugar, vanilla and cinnamon. Cook until the apples are caramelized almost like a preserve. Let cool.
To make spiced buttercream: Combine sugar and just enough water in medium pot to get the sugar to a "wet sand" consistency. Brush down the sides of the pot with water so there are no sugar crystals on the sides of the pot. Boil sugar to 240° (soft ball stage).
Start whipping egg whites with stand mixer once sugar reaches 230°. Pour boiled sugar into whipping egg whites. Whip on high speed once all the sugar is incorporated. Whip until bowl feels cool to the touch. Add softened butter 1/2 cup at a time. Scrap down the sides. Add vanilla, allspice, cinnamon and cloves. Whip on high for another minute.
To make marshmallow fluff: Combine sugar, corn syrup, water and salt in a large saucepan. Boil to 240°. (Go a little over 240° for stiffer, more stable fluff). In a stand mixer with whisk attachment, whip egg whites with cream of tartar to soft peaks. Slowly pour boiling sugar mixture into whipping egg whites. Whip on high for about 7 to 9 minutes, then add vanilla and mix until fully combined. Let cool.
To assemble cookies: On the smooth side of half of the cookies of buttercream, place a tablespoon of apple filling, marshmallow fluff and buttercream, in that order. Top with another cookie to make a sandwich.
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