Marshmallow Tacos_lc.jpg
food

Marshmallow Tacos

Waffle taco shells with home-made marshmallows, dipped in chocolate sauce with sprinkles on top.

Ingredients

  • Tacos
  • 3 egg whites
  • 1/4 cup sugar
  • 2 tbsp honey
  • 2 tsp oil
  • 1 ½ tsp water
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup all-purpose flour
  • Marshmallow Filling
  • 200g (1 ½ cups) caster sugar
  • 190ml (¾ cup) boiling water
  • 2 tbsp gelatin
  • 190ml (¾ cup) cold water
  • 1 tsp vanilla extract
  • Chocolate sauce
  • 200g (1 cup) good-quality dark chocolate chips
  • 50g (1 cup) unsalted butter
  • 50g (½ cup, packed) brown sugar
  • 175ml (½ cup) thick (double/heavy) cream
  • Decorations
  • 1 cup funfetti sprinkles

Steps

  1. Waffle Tacos
  2. Add all ingredients except for the flour into a large mixing bowl and use a whisk to mix until really well combined. Add the flour and whisk to combine. Allow to sit for 10 minutes. This will help thicken the mixture, making it easier to use.
  3. Preheat a waffle iron on setting number 2 or on low.
  4. Spray the waffle iron with cooking oil. Place 1 tbsp of the mixture on the iron and close it. Cook until golden brown. About 40 seconds. Take out, use a large round cookie cutter to cut out circle shapes. Fold in half, then place upside down in a cupcake liner to help it keep its shape. Place on a tray and in the fridge to set for about 30 minutes.
  5. Marshmallow Filling
  6. Add the cold water and gelatin into a small mixing bowl and mix using a fork until well combined. Set aside to rest.
  7. Next, add the boiling water and sugar into a saucepan. Use a whisk to mix for 3 minutes until the sugar is dissolved.
  8. Add the gelatin and whisk gently until the gelatin is dissolved.
  9. Set the mixture aside to cool to room temperature for about 30 minutes.
  10. Add the cooled mixture to the bowl of a stand mixer and fit it with the whisk tool. Whisk on high speed for 10-12 minutes until the mixture triples in volume and resembles a thick glossy meringue. Add the vanilla extract at about the 5-minute mark.
  11. Add the mixture into a large piping bag and fill each taco up about half way. Sprinkle with funfetti sprinkles, then fill the tacos up the rest of the way.
  12. Chill in the fridge for 20 minutes to set.
  13. Chocolate sauce
  14. Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth.
  15. To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
  16. This sauce can be stored in an airtight container for up to 2 weeks in the fridge.
  17. Dip the top of the tacos in the chocolate sauce. Allow any excess to drip off the tacos before sprinkling with sprinkles. Chill for 20 minutes before serving.