Walnut whirls, Walnut whips, fancy Mallomars, whatever you want to call these guys, one thing for sure is they are delicious. Rich coffee ganache on top of a flaky walnut shortbread, wrapped in fluffy marshmallow, coated in a crispy chocolate shell. All the textures and flavors in one little delicious bite.

Walnut Whirls

Walnut Shortbread

75 grams unsalted butter (room temperature)

45 grams powdered sugar

1 egg yolk

125 grams all purpose flour

25 grams ground walnuts

1 tablespoon milk

In a mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Beat in egg yolk. Stir in flour and walnuts until fully combined. Stir in milk until a dough forms.

While still soft, roll dough between 2 sheets of parchment paper until about 1/4 inch thick. Chill for 30 minutes.

Cut dough into 1-2 inch rounds. Place about 2 inches apart on sheet pan. Bake for 6-8 minutes or until very lightly golden around the edges.

Preheat oven to 350 degrees F. Line a small sheet pan with parchment paper.

Coffee Ganache

125 grams heavy cream

1 teaspoon instant coffee

120 grams semi sweet chocolate chips

Heat cream and coffee together over low heat until cream comes to a simmer. Pour over chocolate chips and let sit for about 30 seconds before stirring. Mix together until chocolate and cream are emulsified. Cover ganache on the surface with plastic wrap, and set aside for ganache to set up.

Place in a pastry bag with a medium round piping tip. Pipe a Hershey kiss size dollop onto each walnut shortbread leaving some space around the edges for the marshmallow to be piped.

Marshmallow

1 large egg white

65 grams corn syrup

25 grams water

5 grams powdered gelatin

In a small saucepan stir together corn syrup, water, and sugar. Clean the sides of the pot with a wet pastry brush to ensure there are no sugar crystals visible.

Sprinkle gelatin over 1 tablespoon of water, set aside.

Once sugar starts to simmer, start whipping your egg whites in a mixer fitted with a whisk attachment. Egg whites should be a soft peak meringue before sugar syrup in poured. Cook sugar syrup to 235 degrees F.

Once syrup reaches desired temperature, remove from heat and stir in gelatin mixture. Pour into whipping whites. When pouring sugar syrup make sure you are streaming it in on the side of the bowl so it does not hit the whisk. Whip marshmallow for 2 minutes.

Place in a piping bag with a small round piping tip, and pipe marshmallow around the ganache, completely covering the ganache center. Let set up uncovered for about 15 minutes before glazing.

Chocolate Glaze

200 grams semi sweet chocolate

2 tablespoons vegetable oil

Over a double boiler, melt chocolate and oil together. Cool for 5 minutes before using.

Place Walnut whirls on a cooling rack and place onto a sheet pan to catch the leftover glaze. Pour glaze over walnut whirls to completely cover. Transfer to another parchment lined sheet pan and chill in fridge for 15-20 minutes before serving.