Pecan Pie Macarons

Pecan Pie Macarons

It’s one of the hugest compliments when someone asks you to bring the same dish for a holiday, year after year. When it comes to my coworkers, they always just expect that I’m bringing a cheesecake again. Cheesecakes are easy, so I have no problem with making them for work potlucks.

However, with my family, I decided to take a leap last year and make eggnog macarons. Little did I know that these would be a hit. I was intimidated by these cookies, and there was a great reason. When you live in humid place like Louisiana, you can’t help but be intimidated by something that relies heavily on egg whites. So, fast forward to November. I asked my mom if my husband and I should bring something for Thanksgiving, and at first, she said that nothing was necessary. Then, three days before, she, along with my aunt, requested macarons. Guess they’re spoiled now!

I didn’t want to repeat eggnog macarons, since it’s Thanksgiving. So, I looked through a few sites until I decided on this idea: pecan pie macarons. Living in the South, pecan pies are a staple in the Thanksgiving feast, so this was going to be absolutely perfect!

So, the day I start to make the macarons, I go to look for my round piping tip. Uhhh…turns out it was another victim of the move since it’s gone. :-(  So, I tried the star piping tip. I figured it would flatten out within the hour that the macarons had to sit out before baking, but they didn’t. I’m sort of happy they didn’t flatten out though…the star shaped macarons turned out pretty darn cute!

Instead of doing both the caramel sauce and pecan brittle for the filling, I ended up using the caramel sauce with chopped pecans in the filling. These were definitely a popular item on Thanksgiving Day, since by the time I was picking up leftovers, they were pretty much all gone. Yay!

I guess that means I should start thinking about what macarons to make for the next holiday get together with my family, eh? :-)

Pecan Pie Macarons
Source: Tartelette

Ingredients:

Note: With macarons, it’s definitely important that your ingredients are weighed, so all measurements are in grams. :-)

     For the macarons:

  • 3 egg whites (about 90 grams)
  • 40 grams granulated sugar
  • 200 grams powdered sugar
  • 55 grams almonds
  • 55 grams pecans

     For the filling:

Directions:

  1. For the egg whites, 2-3 days before separate your eggs and store the whites in a covered container in the fridge.
  2. In a stand mixer with the whisk attachment, beat the egg whites until they foam, gradually adding granulated sugar until you reach a glossy meringue. Be careful not to overbeat, since the meringue can easily dry out.
  3. Place the almonds, pecans and powdered sugar in a food processor and pulse the mixture until the nuts are finely ground.
  4. Add the mixture to the meringue, give it a quick couple of folds to break down some of the air and then, slow down and fold the mass gently until the batter flows like magma or thick ribbon. The whole folding process shouldn’t take more than 50 strokes.
  5. Fill a pastry bag fitted with a round tip (or star one if you’re crazy like me) with the macaron batter and pipe small cookies (about 1.5 inches in diameter) onto a Silpat or parchment paper lined baking sheet.
  6. Let the macarons sit out for 30 minutes – 1 hour to allow the shells to harden a bit. In the meantime, preheat your oven to 300 degrees. Once the shells have hardened, bake the macarons for 15-20 minutes.
  7. Allow the macarons to cool a bit (until the pan is warm) before removing the macarons. If your macarons are stuck to the pan, pour a couple of drops of water under your Silpat or parchment. This should help the macarons lift off the pan more easily, due to the moisture. However, don’t let the macarons sit with the water for too long or you’ll risk the macarons becoming soggy.  
  8. Once the macarons are fully cooled, spread some of the caramel sauce on the bottom of each of your macarons, add chopped pecans on top of the caramel on one of the macarons and sandwich the two macarons together. If you want to be super fun, brush some pearl dust on the top of the macarons.

Just a small side note….Did you win the Butterball giveaway? You have to email me to claim your prize and you have until tonight! Neither of the winners have emailed me. :-( You want free turkeys, don’t you?

 

 

Thanksgiving is this week + a giveaway!

EDITED:

Since the original winners never emailed me, I had to re-draw for the Turkey gift cards!

cara….who said:

I try to get as much done as I can the night before and we rent an extra fridge!

AND

Kayla…who said:

My tip is to make your SIL host so you can just show up with your pecan pie and call it a day. :P 

For the two of you who won, to redeem your prize, please email me within 48 hours at niftyfoodie@gmail.com! Congratulations!

—————————————————————————–

I absolutely cannot believe that Thanksgiving is this week. It feels like a few weeks ago, I was sweating like crazy any time I stepped outside. Oh wait…that weather is still going on here.

Maybe that’s why I can’t believe it. Ah, life in the South. Turkey Day in 80 degrees is the norm around here. To get myself in the mood, I usually start baking up a storm.

Turkey Cake Pops

I made these little guys two years ago to get myself in the mood for Thanksgiving. I’d love to make them again, but only two were eaten. Why? Well, because they were “too pretty to eat”. ::sigh::

[Read more...]

Candy Corn Cookies

Candy Corn Cookies

Happy 4 days until Halloween!!

While Halloween isn’t my favorite holiday (I’m sure most of you can guess what my favorite holiday is. ;-) ), I feel like it’s fun to get in the spirit of it all. We decorated our house for Halloween, and I was thrilled to notice that in our new neighborhood, we aren’t the only ones who like to decorate. :-) I also noticed that our new neighborhood has LOTS of kids, so potential for Trick or Treaters? Wahoo! In the old neighborhood, we usually got a handful of kids, but some of them were way too old to Trick or Treat, in my opinion.

While we’re not dressing up for Halloween, I do have to admit that Millie has a costume haha! A yellow submarine. I was going to scour Goodwill for Ken dolls and paste them on the costume to have The Beatles and their Yellow Submarine, but alas, this whole moving thing has my energy devoted to unpacking and settling in the new house. :-) So, Millie will just be a submarine, and a very cute one at that.

Of course with Halloween being a few short days away, I had to take out my KA mixer for the first time since moving in the new house and whip up something festive. I found this idea on Kathie Cooks (via Pinterest) and it couldn’t be easier. It’s one of those ideas where you sit there and ask yourself, “Why didn’t I think of this?”

Since I used a recipe that I’ve already blogged (linked below), I’m just going to share how these are made.

  1. Whip up your favorite sugar cookie dough recipe (I used this one for rolled cookies so they hold their candy corn shape without spreading.), divide the dough in 3 equal portions, dye one portion yellow, one portion orange and leave the last one undyed.
  2. Take out a bread pan and line it with saran wrap. Roll out the undyed portion and place it in the bread pan, spreading the dough evenly throughout the whole pan. Then, roll out the orange portion, press it in the bread pan on top of the undyed dough, making sure to spread that evenly as well and then lastly, the yellow.
  3. Cover and chill the dough in the fridge for a few hours or overnight. Then invert the pan on a cutting board (releasing the dough), and slice across the block in 1/4″ pieces. Cut the dough into triangles and bake according to your recipe’s instructions.

 

King Cake

King Cake

As of January 6th, it’s now the Carnival season! Of course, this means king cakes are back in stores. I absolutely love king cake. It’s a sweet, yeast bread with cinnamon and topped with icing and colored sugars (I made mine in black/gold for the Saints game on Saturday.). They make king cakes with so many fillings too, from cream cheese to apple to bavarian cream! This time, I made a plain king cake, since people are pretty particular about what fillings they like with king cake. :)

I’ve made king cake before, and it turned out tasting like bread. It was NOT king cake. This recipe, however, is MUCH better. This recipe actually comes from Haydel’s Bakery, which is where we had our wedding cake and groom’s cake (which was a tiered king cake) made. I found it fairly easy to make too, however, I think their recipe would be much better if you ice and sugar after baking, which is different than what their recipe suggested. When I made it their way (bake with sugar already sprinkled on), most of us just pulled the chunks of sugar off of the king cake while eating it.

King Cake
Source: adapted from WWLTV via Haydel’s Bakery

Ingredients:

  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1/2 cup all purpose shortening
  • 4 cups all purpose flour
  • 2 lg. eggs
  • 1 cup milk (room temperature)
  • 2 sm. packs active dry yeast
  • 1/4 tsp lemon zest
  • 1/4 tsp orange zest
  • 1/4 tsp vanilla extract
  • 1/4 tsp butter extract
  • 1/2 cup canola oil
  • 1/2 cup cinnamon sugar

For the icing:

  • 1 cup confectioners sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. water

For the colored sugars:

  • 1/2 cup granulated sugar for each color that you want to make
  • assorted food coloring

Directions:

  1. In a mixer at first speed combine 1/3 cup granulated sugar, salt, and shortening until well creamed. Add eggs and continue to cream.
  2. Dissolve the yeast in the milk and add the flavors. Once dissolved add to creamed mixture and continue to mix.
  3. Add flour a cup at a time and mix until dough tightens.
  4. Remove from mixer and knead into a ball. At this point sprinkle some flour on top and cover with a clean kitchen towel. Allow the dough to rest for 1½ hours.
  5. While the dough is resting mix your colored sugars and icing. Mix the 1/2 cup of sugar with a few drops of food coloring until the color you reach is desired.
  6. For the icing, whisk the confectioners sugar with the water and vanilla.
  7. When dough has rested roll out into an oblong piece. Brush on canola oil covering the entire piece. Sprinkle the cinnamon sugar liberally over the whole piece.
  8. Once the dough is covered with the cinnamon sugar and oil, fold it in half lengthwise. Cut into 3 strips and braid the dough. Gently roll the dough by starting at one end and working all the way down to the other end. This will make the dough a nice long piece that can then be shaped into a circle. Once shaped place on a baking pan covered with piece of parchment.
  9. Allow the dough to rest again until it doubles in size. Bake at 370 degrees F for 12-15 minutes until dough is golden brown.
  10. Let the cake cool and spread the icing on top. Then, sprinkle with your colored sugars. Enjoy!

Eggnog Macarons

Macarons

The macaron. These are probably one of the most intimidating cookies out there. I’ve made them before, but it was in the summer, and humidity was raging. I guess the extra moisture in the air attributed to my macarons ending up with no feet. They tasted wonderful, but they were pitiful flat little cookies. :(

I sort of forgot about these little treats until my sisters and I visited Sucre in New Orleans. It was love at first bite. Pistachio was my absolute favorite out of all the flavors we tried.

IMG_3156
That evening, I was asked to bring all desserts for Christmas. I knew that I had to give these macarons another attempt. I mean, dew point was in the 30s and that’s SUPER rare in Louisiana. So, bye bye to the humidity for this attempt!

That first picture….yep, those were the macarons that I made! I was yelling in excitement to the hubs as I stared into the oven, watching those little feet happen. I totally had my first macaron success!! Best of all? My family thought they tasted just like the ones from Sucre! Win! :)

This was also my first time making some form of a meringue buttercream. Seriously y’all, I thought this was a massive fail, but I remember reading on blogs that it does take a while to come together. After several minutes, just like that, it went from a separated mixture to a gorgeous frosting! I’m in shock that a frosting with so little sugar tastes so much better, too! Definitely making a meringue-type frosting again soon! I ended up filling a few with plain buttercream to see how it would taste (as you can see in the bottom row), but after tasting both, I felt that the spiced eggnog frosting was the way to go here.

Eggnog Macarons
Source: Tartelette

For the macarons:

Ingredients:

  • 90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)
  • 25 gr granulated sugar
  • 200 gr powdered sugar
  • 110 gr almonds (slivered, blanched, sliced, whatever you like)

Directions:

  1. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry.
  2. Place the powdered sugar and almonds in a food processor and give them a good pulse until the nuts are finely ground.
  3. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
  4. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F.
  5. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy.
  6. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.

For the eggnog filling:

Ingredients:

  • 1/2 cup (100gr) sugar
  • 2 large egg whites
  • 1 1/2 sticks (180gr)(6 ounces) unsalted butter, at room temperature
  • 1/4 teaspoon to 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg

Directions:

  1. Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream.
  2. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes.
  3. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
  4. Add the cinnamon and nutmeg to the buttercream.. Fill he shells with the buttercream and enjoy!

Chewy Sugar Cookies

Soft and Chewy Sugar Cookies

I’m so excited that I can pull out the Christmas tree, blast my Christmas Pandora station and start the holiday baking (without getting judgey stares from others)! It’s officially CHRISTMAS SEASON!

I pretty much sang Christmas carols the whole time while making these. My sous chef, aka my four legged friend who just lays on the cold kitchen floor as I work, probably was not very pleased. I will say that the sous chef really couldn’t care less about the Christmas tree so far…whew! :-)

Back to the cookies. The hubs LOVES a good chewy sugar cookie, so when I saw this recipe on Christen’s blog, I couldn’t wait to make these happen! The ingredients sound a little weird at first (cream cheese in sugar cookies?!), but trust me, it works. The hubs said these were probably the best cookies I’ve ever made! SCORE!

Chewy Sugar Cookies
Source: mildly adapted from Cooks Illustrated (Nov/Dec 2010 issue), as seen on Cooking with Christen

Ingredients:

  •  2 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cups sugar, plus extra for rolling the cookies in
  • 3 oz cream cheese, cut into small pieces
  • 6 tbsp butter, melted and warm
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tbsp milk
  • 2 tsp vanilla extract

Directions:

  1. Preheat oven to 350.
  2. Line a baking sheet with silicone mat.  Whisk flour, baking soda, baking powder and salt together in a medium-sized bowl.
  3. In a large bowl, place the 1.5 cups sugar and the cream cheese, then pour the warm butter over it and whisk to combine.  It will be slightly lumpy.  Whisk in oil, mix well then add the egg, milk and vanilla and whisk until smooth.  Add flour mixture and mix with a scraper spatula until dough forms.
  4. Using a medium cookie scoop, scoop cookies onto a baking pan, leaving adequate space for baking. Using the bottom of a drinking glass, gently flatten each cookie to make them uniform in size. Sprinkle additional sugar on top of each cookie (and sprinkles, if you’d like).  Bake 11-13 minutes, until edges are just set. (This step is much different from Cooks Illustrated, because I found the resulting dough to be too sticky to work with.) This made about 30 cookies.
  5. Cool on wire rack.

Happy (early) Thanksgiving!

Turkey Day Pops
Can you believe that tomorrow is Thanksgiving? It seems like just yesterday I found myself still writing 2009 on papers, when it should have been 2010. Now, 2011 is pretty much around the corner. Crazy, eh?

I hosted Thanksgiving for the first time last year. It was so wonderful to have our families in our home together, and at the time, I actually had the Christmas tree up for the family to see. My Dad gave me a hard time about it, but hey, what’s a little early Christmas cheer gonna hurt?

This year, we’re going to my in-laws’ for Thanksgiving, so the hubs and I are only making a couple of dishes to bring over, rather than coordinating a good portion of the meal. While I love hosting a good party, I’m a little relieved to just chill for the holiday. :)

I’ve noticed that I’ve gained some new readers since last Thanksgiving, so I thought it would be fun to share some of my Thanksgiving favorites with y’all. Some of the pictures will probably not look so great in these posts, but hey, I promise these dishes are super tasty!

Some of my favorites:

I hope you and your family have a wonderful Thanksgiving! What are your favorite dishes for Thanksgiving?

4th of July Cupcakes

4th of July Cupcakes

Happy 4th of July everyone! I hope y’all have a great holiday with family and friends!

Today, hubs and I are headed over to the in-laws for a seafood feast. I cannot wait! We volunteered to bring dessert, and I knew this would be the perfect opportunity to make some cute cupcakes!

I’ve been wanting to make a white cupcake from scratch for a while now, and when it came to finding the perfect recipe, a fellow blogger (The Way the Cookie Crumbles) wrote an amazing post comparing white cake recipes to find the best one! In the end, Cook’s Illustrated’s version was one of the front runners (no surprise there).

I decided to go all festive and make red, white and blue batter. Why not?

Festive Cake Batter

I had some fun assembling these cupcakes too. I tried layering (top cupcake) and marbling lightly with a toothpick (bottom cupcake). Both are equally fun and cute!

Cupcakes Dissected

I’ll admit, this recipe is very yummy! It wasn’t overwhelming, like wedding cake, and was surprisingly very moist as well. I topped the cupcakes with frosting that was another recommendation from The Way the Cookie Crumbles. It kicks Wilton frosting’s booty, for sure! Just really yummy and simple to make. I wouldn’t recommend this frosting for making decorations since it is very soft, but for spreading over a cake, heck yes! This is my new favorite. :)

Classic White Cupcakes
Source: The Way the Cookie Crumbles (originally from Cooks Illustrated)

Ingredients:

  • 2¼ cups cake flour (9 ounces)
  • 1 cup whole milk, at room temperature
  • 6 large egg whites (¾ cup), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1¾ cups granulated sugar (12¼ ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool

Directions:

  1. Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Put cupcake liners in cupcake pan/pans.
  2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
  3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
  4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
  5. Scoop batter into cupcake liners until 2/3 full. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 14-18 minutes.
  6. Let cupcakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and place on cooling rack. Let cool completely, about 1½ hours.

Easy Vanilla Buttercream
Source: The Way the Cookie Crumbles (originally from Cooks Illustrated)

Ingredients:

  • 20 tablespoons (2½ sticks) unsalted butter, softened
  • 2½ cups Confectioners’ sugar (10 ounces)
  • 1/8 tablespoons table salt
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream

Directions:

  1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.
  2. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl.
  3. Add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Scotcharoos

A couple of weeks ago, I went to a local nestie GTG to meet up with some gals that I “talk” to on the forums. There was so much food to be had there, and I made sure to try a little bit of everything. One of the nesties brought these little bars, and WOW are these bars just amazing! She insisted that they were super easy to make, and boy, were they! I made a batch of these to include in the family holiday tins, and of course, snuck a few bars for me as well. :)

Scotcharoos
Source: MrsSpell of the Baton Rouge Nestie Boards

Ingredients:

  • 1 c. sugar
  • 1c. light corn syrup
  • 2 tbsp. butter
  • 1 c. peanut butter
  • 6 c. rice krispies cereal
  • 1 – 12 oz package semi-sweet chocolate chips
  • 1 – 12 oz package butterscotch chips
  • 1/2 tsp. vegetable oil

Directions:

  1. In a large pot cook sugar, corn syrup, and butter over med heat. Stir until completely dissolved and mixture comes to a low boil.
  2. Remove from heat and add peanut butter. Stir until melted together. Add cereal and stir until coated.
  3. Spread mixture evenly into a greased 9 x 13 pan and pat down using slightly wet hands.
  4. Melt chocolate and butterscotch chips with the oil together in the microwave approx. 2 minutes stopping to stir every 30 seconds. Pour over the top of cereal treats and allow to cool for min. of one hour. Cut into squares and enjoy!

Peppermint Marshmallows

Ever since I found out that you could make your own marshmallows, I wanted to make them. The problem? I had a cheap hand mixer before our KA mixer. Now that we had the KA mixer, I had nothing holding me back from making these.

These are delicious, light and have a subtle peppermint flavor. I’m definitely putting the leftover ones from the gift tins in some hot chocolate ASAP.

Peppermint Marshmallows
Source: adapted from Alton Brown

Ingredients:

  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1/4 cup confectioners’ sugar
  • 1/4 cup cornstarch
  • non-stick spray

Directions:

  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. To get red striping, add drops of red food coloring to the mixture in the pan and quickly swirl the coloring in. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.