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Ingredients

• 300 g Marshmallows (One standard 300 g pack, cut into quarters for easier melting)
• 200 g Kataifi (shredded phyllo dough) (Also called confetti dough, toasted until golden brown)
• 60 g Unsalted Butter (Divided: 30 g for toasting kataifi, 30 g for marshmallow mixture)
• 200 g Pistachio Cream (Spreadable pistachio paste, similar to Nutella but pistachio flavored)
• 100 g White Chocolate (Any good quality white chocolate, broken into pieces for melting)
• 50 g Chopped Pistachio Nuts (Roughly chopped, adds texture to the core)
• 30 g Skim Milk Powder (Helps the marshmallow set quickly; can substitute with skim milk liquid (100 ml))
• 30 g Cocoa Powder (For final dusting, unsweetened)
• 30 g Ground Almonds (Used for almond‑flavored coating)
• 2.5 ml Strawberry Flavoring (Half teaspoon of liquid strawberry essence)
• 2 drops Red Gel Food Coloring (Just enough to tint the strawberry batch pink)
• 20 g Dried Strawberry Powder (Finely ground dried strawberries for coating)
• 5 g Biscoff Spread (One teaspoon, for the biscoff‑flavored core)
• 10 g Matcha Powder (For the matcha‑flavored core)
• 15 g Tahini Sauce (Optional, adds a subtle nutty note to the pistachio core)

Instructions

1. Toast the Kataifi

   Melt 30 g butter in a nonstick saucepan over medium heat. Add the kataifi and stir continuously until it turns golden brown and releases a nutty aroma, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

2. Make Pistachio‑White Chocolate Core

   While the kataifi is still warm, add the pistachio cream and broken white chocolate pieces. Stir until fully melted and combined, then fold in the chopped pistachios. The mixture should be glossy and coat the kataifi evenly.

   Time: PT5M

   Temperature: Medium heat

3. Portion and Freeze the Core Balls

   Using a medium ice‑cream scoop (≈25‑28 g), scoop the pistachio‑kataifi mixture onto a foil‑lined baking pan or silicone mold. Shape into smooth balls and place in the freezer for at least 2 hours until firm.

   Time: PT2H

4. Prepare Marshmallow Coating

   Grease a spatula with a thin layer of butter. In a clean nonstick saucepan, melt the 300 g marshmallows with the remaining 30 g butter over medium heat, stirring constantly. Once melted, whisk in the skim milk powder until the mixture becomes smooth and glossy.

   Time: PT10M

   Temperature: Medium heat

5. Cool the Marshmallow

   Transfer the marshmallow mixture to a greased plate and let it sit at room temperature for about 15 minutes, or until it thickens enough to handle without sticking to gloves.

   Time: PT15M

6. Coat the Frozen Cores

   Divide the cooled marshmallow into four equal portions (one for each flavor batch). Place a frozen core ball onto a portion of marshmallow, gently roll to fully encase it, and shape into a smooth sphere. Repeat for all cores.

   Time: PT10M

7. Add Flavor‑Specific Coatings

   For pistachio‑almond batch, roll the marshmallow‑coated balls in ground almond powder. For strawberry batch, dust with a mix of dried strawberry powder and a pinch of skim milk powder, then add a few specks of red strawberry powder on top. For matcha batch, roll in matcha powder. For biscoff batch, roll in finely ground biscoff cookies. For classic chocolate‑pistachio, dust with cocoa powder.

   Time: PT15M

8. Final Chill

   Arrange the fully coated cookies on a parchment‑lined tray and return to the freezer for at least 1 hour to set the marshmallow shell completely.

   Time: PT1H

9. Serve or Store

   Remove cookies from the freezer, let sit at room temperature for 5 minutes before serving. Store in an airtight container as described in the storage section.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Marshmallows: Mini marshmallows
• Instead of Kataifi (shredded phyllo dough): Phyllo strips
• Instead of Unsalted Butter: Margarine
• Instead of Pistachio Cream: Homemade pistachio butter
• Instead of White Chocolate: Milk chocolate
• Instead of Chopped Pistachio Nuts: Almonds
• Instead of Skim Milk Powder: Skim milk
• Instead of Cocoa Powder: Cacao powder
• Instead of Ground Almonds: Almond flour
• Instead of Strawberry Flavoring: Strawberry puree
• Instead of Red Gel Food Coloring: Natural beet juice
• Instead of Dried Strawberry Powder: Freeze‑dried strawberry powder
• Instead of Biscoff Spread: Speculoos spread
• Instead of Matcha Powder: Green tea powder
• Instead of Tahini Sauce: Sesame paste

Equipment Needed

• Nonstick Saucepan
• Silicone Mold or Aluminum Foil‑Lined Baking Pan
• Ice Cream Scoop (Medium)
• Gloves (Food‑grade)
• Food Processor (optional)
• Mixing Bowls
• Spatula or Pastry Brush
• Freezer
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Achieving the correct marshmallow consistency by using skim milk powder and moderate heat
• Cooling the marshmallow before coating to prevent it from sliding off the core
• Freezing the core balls long enough (minimum 2 hours) so they stay intact during coating
• Not over‑coating with pistachio cream to avoid a soggy texture

Chef Tips from the Video

• Use high‑quality pistachio cream for authentic flavor; cheaper versions can taste bland
• Toast the kataifi just until golden – over‑toasting makes it bitter
• If you don’t have a silicone mold, a mini muffin tin works great for shaping the cores
• For a glossy finish, lightly spray the final cookies with a mist of water before the last freeze

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days

Freezer: Can be frozen for up to 1 month; thaw 15 minutes before serving

Room temperature: Not recommended beyond 2 hours as the marshmallow may soften

Make-Ahead Tips

• Prepare and freeze all flavored cores a day ahead; they keep well in the freezer
• The marshmallow coating can be made up to 2 hours before assembly and kept covered at room temperature
• Coated cookies can be stored in the freezer and thawed briefly before serving

Frequently Asked Questions