This Mexican Marshmallow Cookies recipe is very easy and delicious. Crisp Like meringue cookies, but more simple to make. The best part is that it only needs 2 ingredients! There is no whipping needed. You can decorate with chocolates, mixed nuts and candies, for example… If you use almonds 1 cookie, it’s about 10kcal! !
I love making my own cookies, and I particularly enjoyed making these homemade mexican cookies. It was lots of enjoyment marshmallow cookies! By adding marshmallows, the cookies became very gooey. My kids loved them!
Mexican Marshmallow Cookies
- unsalted almonds
1. Preheat the oven to 248F (120C).
2. Line the baking sheet with parchment paper. Cut marshmallows into quarters using kitchen shears and place them an inch apart.
3. Bake at 248F (120C) for 15 minutes. Remove from the oven and quickly press in the almonds while the marshmallows are soft.
4. Bake again in the oven at 248F (120C) for 45 minutes. Leave to cool in the oven for about 15~30 minutes. They are perfectly crisp when they are slightly golden, so remove from the oven to cool then.
You can store in an airtight container at room temperature for about 2 weeks
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