These Bakery-Worthy Marshmallow Fluff Cookies Might Convince You to Go Pro
Over the past few months, as I’ve been thinking of Swedish recipes to develop, one specific cookie kept coming to mind: “mums-mums” or “grädbullar”, directly translated into my words as marshmallow fluff cookies or cream balls. Imagine a fluffy marshmallow filling piped onto a thin wafer biscuit, then dipped in chocolate and coated in unsweetened coconut. I’ve been toying with the idea of making them for a while now, but have hesitated because I wasn’t sure how to replicate the marshmallow’s texture exactly the way I remember it.
I’ve made both marshmallows and fluff before, but I wanted the consistency to be soft and cloud-like, but still stable enough to hold its shape. Oftentimes, marshmallows can be chewy with a slight bite, and fluff has less structure and melts away in your mouth quickly. Because of the many different components and how precise the recipe is, I was worried they’d be too complicated for people to want to make at home. So, when I decided to move forward with them, my main goal was to simplify the recipe and make it feel less intimidating. With that being said, I strongly believe that our audience enjoys a challenge and a baking project ever so often.