Homemade Mallomars (whole wheat sable cookie, vanilla marshmallow, tempered dark chocolate)

Hard-boil eggs: room-temperature eggs into boiling water, about 10 minutes, then cool in ice water.

Whisk the dry ingredients: half all-purpose and half whole wheat flour (137 g whole wheat), 1 tsp kosher salt and baking powder.

Cut the butter into two-tablespoon pieces and soften in the microwave on low power, 10 seconds at a time, until cool room temperature.

Cream the butter and two-thirds cup white sugar with a hand mixer on high a few minutes until pale and fluffy.

Press one hard-boiled yolk through a sieve into the butter, mix in, add vanilla, then the dry ingredients to make a crumbly dough.

Roll the dough at room temperature between two sheets of parchment to about half a centimetre.

Test batch: cut 5 cm and 4 cm rounds and bake at 350F, checking after 8 minutes, until lightly golden at the edges.

Second test: cut 4 cm rounds, bake at 300F for 12 minutes and punch out with the 4 cm cutter while hot.

Roll the rest a little thinner, cut rounds onto parchment on a sheet tray and bake at 300F; the full batch took upwards of 20 minutes. Punch out with the 4 cm cutter while hot and cool.

Sprinkle powdered gelatin over ice water without stirring and let it hydrate.

Clean the mixer bowl with vinegar; add three egg whites.

Cook 150 g sugar, a third cup water and the corn syrup in a saucepan, stirring gently to dissolve.

Add a pinch of cream of tartar and a big pinch of salt to the whites and whip on medium-low to between foamy and soft peaks.

Cook the syrup to 245F (the first batch, cooked to 240F with the gelatin stirred into the syrup, stayed droopy); stream it into the whites against the side of the bowl.

Melt the gelatin in the same saucepan and add it to the whipping mixture; whip until thick and cooled, add the vanilla paste, and whip to a medium peak.

Turn the cookies rough side up, pipe the marshmallow on with a round tip, and smooth the tops with a clean offset spatula.

Melt the dark chocolate in a bowl set in a water bath; chop seed chocolate very finely.

Once the melted chocolate reaches 116F, cool the water with a little ice to about 90F, stir in the seed chocolate and agitate until melted and the chocolate is at 90F; test on a spatula.

Dip each cookie bottom in the chocolate on a fork, spoon chocolate over the top, tap off the excess and set on parchment.

Chill briefly, under 10 minutes, so the marshmallow's gelatin sets.