Recipe courtesy of Eric Greenspan

Elvis Moon Pie

  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 45 min
  • Inactive: 20 min
  • Cook: 45 min
  • Yield: 6 pies
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Ingredients

Macaroons: 

4 ounces peanuts

8 ounces confectioners' sugar

4 ounces egg whites

2 ounces granulated sugar

Compote:

8 ounces bacon, diced small

1 bunch bananas, peeled and chopped

1 tablespoon brown sugar

1/2 ounce dark rum

1/4 ounce fresh lime juice

Marshmallow:

3 packages unflavored gelatin

1 cup ice cold water

12 ounces granulated sugar (about 1 1/2 cups) 

1 cup light corn syrup 

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

1/4 cup confectioners' sugar

1/4 cup cornstarch

Directions

  1. For the macaroons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper. Place the peanuts and confectioners' sugar in a food processor and process until it reaches a flour consistency, about 5 minutes. Place the egg whites and granulated sugar in a stand mixer and whip until firm peaks form.
  2. Using a rubber spatula, slowly fold in the peanut/sugar mixture, one-third at a time, until fully incorporated, being careful not to let the mixture "drop." Pipe the batter using a piping bag or pastry bag onto the prepared baking sheets (six 3-inch rounds on each tray) about 1 inch apart. Bake until golden brown and nicely risen, 15 to 17 minutes. Let rest 20 minutes, and then remove the macaroons from the baking sheets.
  3. For the compote: Render the bacon in a saute pan over low heat until crispy and browned. Add the chopped bananas and cook while mashing. Then add the brown sugar, rum and lime juice, and continue to cook the mashed mixture until no liquid remains.
  4. For the marshmallow cream: Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  5. In a small saucepan, combine the remaining 1/2 cup water, the 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, 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  6. 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, 12 to 15 minutes. Add the vanilla during the last minute of whipping.
  7. To assemble: Place one macaroon baked-side down. Add a scoop of the compote, about 3 tablespoons. Cover the compote with 1 tablespoon marshmallow whip. Using a hand torch, roast the marshmallow until browned. Top with another macaroon, baked-side up. Repeat with the remaining ingredients. Serve.

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