Ube Crinkle Cookies with Coconut Marshmallow Filling
Ube crinkles are a great twist to the popular chocolate crinkle cookies around Christmas time. They are soft, fluffy, and colorful with delicious ube and filled with fluffy coconut marshmallow. They are perfect for holiday baking!
Preheat the oven to 325°F and move a rack to the very top of the oven. In a bowl, whisk together the all purpose flour, baking soda, baking powder, and salt.
Cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Then add the egg, ube jam, and ube extract and mix together. Gently fold in the dry ingredients half a cup at a time. Freeze the dough for 10 minutes.
Use a 2 tablespoon cookie scoop to create balls of dough. Chill in the fridge for 2 hours. After chilling, coat each ball in granulated sugar, and then heavily coat it in powdered sugar.
Line two sheet trays with parchment paper. Bake one sheet at a time on the top rack for 13 minutes. Remove the tray from the oven and allow the cookies to set and cool completely for 20 minutes. Make the meringue.
Italian Meringue
Combine the sugar and water in a small saucepan over high heat. Allow the mixture to boil until the temperature reads 240°F using a thermometer.
On medium speed with a stand mixer, add the eggs into the bowl and beat until it begins to froth. Add in the cream of tartar until soft peaks begin to form, about 3 minutes. At this point, slowly add in the sugar syrup in portions and continue to whip until stiff peaks form and a marshmallow consistency is achieved. Pour in the coconut extract right before the mixing is done. Gently fold in the shaved coconut.
Transfer the meringue into an injector. Inject about a teaspoon of meringue into the middle of each cookie.